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
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Multan Ka Larka
[email protected]Overall, I thought this was a great recipe. It was easy to make and the results were delicious.
Md Pial Prodhan
[email protected]This recipe was too spicy for my taste. I would recommend using less chili powder.
Ademuyiwa Israel
[email protected]I'm not a huge fan of dhal, but I really enjoyed this recipe. The meat was tender and the sauce was flavorful.
Morgan Rhodes
[email protected]I've tried many dhal curry with meat recipes, but this one is by far the best. The flavors are perfect.
Ahmadja Nuriddin
[email protected]This is one of my favorite recipes. It's always a crowd-pleaser.
Samson Tesfaye
[email protected]I found the recipe to be a bit bland. I added some extra spices and it turned out much better.
Al Amin Akanda
[email protected]I've been looking for a good dhal curry with meat recipe and this one is definitely a keeper. It's easy to make and the results are delicious.
Cristina Sesgundo
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
DebnscottF Fisher
[email protected]This was my first time making dhal curry with meat and it turned out great! The recipe was easy to follow and the dish was very flavorful.
Orpon Official
[email protected]Not bad, but not great. The flavors were a bit too intense for my taste.
Ndibo July
[email protected]I've made this recipe many times and it always turns out delicious. The dhal is creamy and flavorful, and the meat is perfectly cooked.
Louneika Chisholm
[email protected]This dhal curry with meat was a hit with my family! The flavors were rich and complex, and the meat was tender and juicy. I will definitely be making this again.