Dhal Curry With Meat Gosht Dhal Food

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.

TRINIDADIAN DHAL

Steps:

• Boil split peas in 2 cups of water until it comes to the boil.
• Add tumeric, 1 clove garlic, hot pepper and onion; cover, lower heat and cook until peas are tender; add more water if necessary.
• Add salt to taste and purée until mixture becomes thick. (Use a swizzle stick, Dhal Gutnee or your blender).
• Heat oil in a small pot; add cumin and remaining garlc and fry until brown.
• Pour in split peas mixture add pepper sauce to taste and stir well.
• Serve with hot rice or roti.
• Nice first food for baby - minus the hot pepper of course.

RED LENTIL DHAL

Steps:

• In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently.
• Remove from pan and let cool.
• Transfer to coffee grinder, along with the dried red chili and cinnamon, and grind to a fine powder.
• Over medium-high heat oil a soup pot, add onions and saute for 5 minutes.
• Add garlic and ginger and saute 5 more minutes.
• Add spices and salt, saute 5 minutes more.
• Add 4 cups of liquid (stock, water or broth) and stir to deglaze the pot.
• Add tomato paste and lentils.
• Bring to a boil then lower the heat a bit and simmer for 20 minutes.
• Add the tomatoes, lime juice and cilantro and more water if it looks to thick.
• Simmer 10 more minutes, or until lentils are completely tender.

SPINACH AND DHAL CURRY

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.