DHAL CURRY WITH MEAT (GOSHT DHAL)

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.