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INDIAN COOKERY AND CONFECTIONERY

may not splutter off the pan and injure the cook. Boil it for a few minutes more and take down This is a simple preparation of moog-dal.

MOOG-DAL ( Alternative ).

Required :— Fried moog-dal ½ seer, ghee 1 powa, pepper with cumin ½ tola, coriander ½ tola, cloves ¼ tola, ginger 1 tola, saffron ⅛ tola, turmeric ¼ tola, salt 1 tola, panch-foron ɪ pinch, a few cassia leaves, water ¾ seer.

Method :— Make separate pastes or powders of the mixture of pepper and cumin, coriander, ginger and turmeric. Dissolve the salt and turmeric in the water. Take half the ghee in a pan and heat with half the cloves. Add the moog-dal, washed and dried, when the smell comes out, and stir. After frying for a few minutes add the water with turmeric and salt. After boiling for about 5 minutes add the juice of the ginger, ether pasted or powdered spices, and saffron dissolved in a little water. Stir for a while and put the lid on. Take the pan down after a short time.

Heat the rest of the ghee in another pan with the rest of the cloves, the panch-foron and a few cassia leaves. Pour in the boiled dal when the smell comes out. Boil till the dal is thick. Extra water may be added wherever necessary. The preparation usually takes about 20 minutes.

The dal should not be melted in this preparation. They should be well boiled but at the same time they should remain entire. This is a delicate and tasteful preparation.