Page:Indian Cookery and Confectionery.djvu/45



Required:—Fried moog-dal seer, ghee 1 chhatak, turmeric  tola, pepper with cumin seeds  tola, coriander  tola, a few cassia leaves, red chillies 3 or 4, salt 1 tola, sugar 1 tola, water 1 seer, and panch-foron 1 pinch.

Method:—Entire moog pulses are generally heated in a pot for a few minutes and then they are grinded and husked. These are called fried moog-dal. This makes the dal more tasteful. Such process may be applied to other pulses also but this is generally done only in the case of moog pulses. Raw or unfried moog dal which are called in Bengali "Kancha moog-dal" are also taken with relish.

Heat water in a pan. Wash the moog-dal thoroughly and add them in the water when it boils. Put the lid on keeping a small opening. Clear off the scum formed on the surface from time to time throughout the entire run. Add the powdered turmeric and the sugar when the pulses are soft. Add the pepper with cumin and the coriander, all pasted or powdered, when the pulses melt. Add salt and then take the pot down from the oven.

Take the ghee in another pan and heat with the cassia leaves, red chillies broken in pieces, and the panch-foron. Pour the boiled liquid dal when the red chillies turn black. Care should be taken that the hot liquid