Best 3 Dhal Curry With Meat Gosht Dhal Recipes
DHAL CURRY WITH MEAT (GOSHT DHAL)
Since one of the themes on Zaar this month is comfort food I thought I would submit this. This is my ultimate comfort food. This is a dhal curry which is made with meat. Serve with rice, salads, sambals, Indian pickes and crispy spicy fried potatoes. Mmmmmhhh. NOTE: It can be made with red meat or chicken, if using chicken please remove the skin. Use the oil dhal type that you will find in most Indian spice shop preferably. If you cannot find it then use gram(chana) dhal or red lentils. But will not be the same as when using oil dhal. The second list of ingredients are the tempering spices used.
Provided by muffin207
Categories Chicken
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Rinse dhal and lentils in some lukewarm water. Soak overnight if you have the time otherwise not necessary. Pour in to large saucepan cover with water, 1 tsp each of the salt and tumeric. Boil like you would do for beans until soft and mushy.
- In a separate saucepan, saute onions, cinnamon stick and cumin seeds in oil till a pale gold colour .
- Add meat and the spices. Stir a few times without adding water.
- Gently cooking the spices, by adding water you don't give the spices a chance to cook, and then you will have a tasteless curry remember this with all Indian food.
- When it starts sticking to the pot add the tomotoe and about half a cup of water.
- Simmer slowly till well blended and the water has dried up.
- Liquidise the dhals and add to pot and some water to the consistency you would like the dhal about a cup of water should be enough. Bring to boil and then simmer slowly till dhal is well blended in, about half an hour. Adding water if becoming to thick.
- When done, make your tempering, heat your ghee in a pan add onion, cumin and mustard seeds and garlic cloves,and fry till nice golden brown. Add to pot of dhal and close lid tightly.
- Just before serving add your chopped cilantro and your gharam malasa. (In Indian cooking gharam masala is always added just before serving as it is a pepping up spice. Stir and serve with white rice/roti etc.
Nutrition Facts : Calories 322.8, Fat 18.7, SaturatedFat 7.1, Cholesterol 59.9, Sodium 825, Carbohydrate 18.9, Fiber 7.3, Sugar 2.4, Protein 20.4
SPINACH AND DHAL CURRY
i love spicy food and dhals (lentil curry) and never seem to make the same one twice as i'm always making different versions, this i made last night and it is divine!
Provided by Ricky Henry-Davies
Categories Curries
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- wash lentils in cold water till water runs clear.
- add veg stock and simmer till cooked about 40 mins add more water if dry.
- meanwhile fry in little oil onion and garlic cook 10 mins.
- add ginger and spices cook 3mins.
- add tomatoes and spinach cook 5mins.
- throw into lentils.
- serve with rice and chutneys.
Nutrition Facts : Calories 382.1, Fat 1.9, SaturatedFat 0.3, Sodium 86.9, Carbohydrate 67.4, Fiber 29, Sugar 4.2, Protein 26.7
COUNTRY STYLE CHICKEN CURRY WITH DHAL
This simple country style recipe was sent to me by an Indian friend. The use of a pressure cooker cuts the cooking time, so the whole dish is finished in under half an hour. You won't find this food in an Indian restaurant, as it is very authentic. Tastey, serve with plain boiled rice.
Provided by Brian Holley
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a pressure cooker over medium heat. Add the chopped onion and 2 tsp garam masala. Fry till the onions just start to colour.
- Add the ginger, garlic, tumeric and chicken. Stir to coat the chicken with the spices.
- Add the chilli powder, coriander powder, coconut, water and stock cube.
- Place lid on cooker and bring up to presure, cook for 10 minutes.
- Release the pressure, add the lentils, stir through to allow the lentils to warm, add the last of the garam masala stir. Adjust seasoning to your taste.
- Serve garnished with the chopped coriander leaves.
Nutrition Facts : Calories 539.5, Fat 36.8, SaturatedFat 10.2, Cholesterol 140.8, Sodium 436.4, Carbohydrate 12, Fiber 4.1, Sugar 2.1, Protein 39.1
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