History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Split black gram skinless (dhuli urad dal) 4 tablespoons
Split red lentil (masoor dal) 4 tablespoons
Split green gram skinless (dhuli moong dal) 4 tablespoons
Turmeric powder 1/4 teaspoon
Ginger 1 inch piece
Green chillies 2
Onion 1 large
Fresh coriander leaves a few sprigs
Ghee 3-4 tablespoons
Cumin seeds 2 tablespoons
Bay leaves 2-3
Salt to taste
Tamarind pulp 2 tablespoons
Combine chana dal, toovar dal, urad dal, masoor dal and moong dal. Wash and soak in three to four cups of water for an hour. Drain and pressure-cook along with three cups of water and turmeric powder till done. Lightly mash the dals and keep aside. Peel, wash and finely chop ginger. Remove stems, wash and finely chop green chillies.
Peel, wash and finely chop onion. Clean, wash and finely chop coriander leaves. Heat ghee in a thick-bottomed vessel, add cumin seeds, cloves and bay leaves. When they give out a nice aroma, add ginger, green chillies and onion. Sauté on medium heat for a minute.
Add cooked dal and salt. Stir, cover and cook on low heat for three to four minutes. Add tamarind pulp and chopped coriander leaves and simmer for another two minutes. Serve hot.
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