with oil after removing all the crusts excepting only those covering the brains and smearing them with powdered or pasted turmeric and salt. Pasted onions may also be added along with turmeric and salt in frying the lobsters. Fried onions may be added with fried lobsters instead of frying the latter with pasted onions.
MASUR DAL (Simple).
Required:—Masur dal 12 seer, ghee 1 chhatak, curd 1 chhatakj ginger 1 tola, pepper 12 tola, cumin 12 tola, turmeric 14 tola, cassia leaves 4 in number, panch-foron 1 pinch, salt 112 tola, water 114 seer, fenugreek 1 pinch.
Method:—Boil the washed dal in water. Add powdered turmeric and cassia leaves when it starts boiling. Add ginger, pepper and cumin, all of them pasted or powdered, and curd and salt when the pulses are boiled. Churn the liquid so that the pulses melt thoroughly. Then take the pan down.
Heat the ghee in another pan with the panch-foron and fenugreek in it. When they are fried pour in the liquid dal. Boil for a few minutes more and take down.
MASUR DAL (Alternative).
Required:—Masur dal 12 seer, ghee 12 powa, curd 1 chhatak, ginger-juice 1 tola, pepper 12 tola, cumin 12 tola, turmeric 14 tola, a few cassia leaves, salt 114 tola, cardamom, cinnamon and clove 14 tola altogether, panch-foron 1 pinch, water 1 seer, a few green chillies.
Method:—Wash the dal and keep them under water
