Dhall Ghos

The sound of some dishes or the finished product sometimes looks more difficult than it actually is. Don’t let a long list of ingredients scare you. I use to think many dishes were soooo difficult and/or time consuming – but when you get to a point of actually making it yourself you will come to realize that it really is simple.

Take this meal for example which means pulses and lentils with meat. There are so many of us out there who would rather order or get someone else to make it. Never be afraid to get those hands dirty or to try and fail! Lol. You can wash your hands and failure leads to success… eventually.

BOIL:

1/2 cup oil dhall

1/2 heaped cup pea dhall

2Tblsp masoor (black lentils)

Wash all of the above. Put into pot, cover with water, add 2 tsp oil. Boil until dhalls melt and the mixture now looks like soup.

BRAISE:

1/2 onion

1/4 tsp whole cumin

1 green chilli

In another pot – add 4 Tbl oil. Add onions, cumin and chilli. When lightly browned add the marinated meat. Braise until spices and meat are cooked. Add to the dhall and leave to simmer on low heat for a few minutes.

(If using a pressure cooker – only braise the marinated meat until the spices are cooked then add to the cooked lentils. Cook on high pressure for 15 minutes. The meat should be cooked and the dhalls should be smooth. The masoor sometimes does not melt but must be cooked and soft)

MARINADE for meat:

250g meat (use any pieces you like)

2 elachi pods

1 clove

1 cinnamon stick

1 flat tsp crushed ginger/garlic

1/2 tsp crushed garlic

1 flat tsp chilli powder

1/4 tsp tumeric powder

1 flat tsp coriander powder

1 flat tsp cumin powder

VAGAAR:

1/2 onion, sliced

1/4 tsp crushed garlic

3Tblsp ghee

1/4 cup oil

1 tsp whole cumin

Add all the above except the garlic. Fry until lightly browned then add garlic. Continue to fry for a further minute then add to dhall.

Serve with rice, sambals, papad.

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