Dhal Curry With Meat (Gosht Dhal)

1. 1

   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.

2. 2

   In a separate saucepan, saute onions, cinnamon stick and cumin seeds in oil till a pale gold colour .

3. 3

   Add meat and the spices. Stir a few times without adding water.

4. 4

   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.

5. 5

   When it starts sticking to the pot add the tomotoe and about half a cup of water.

6. 6

   Simmer slowly till well blended and the water has dried up.

7. 7

   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.

8. 8

   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.

9. 9

   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.

* Per serving · 4 servings · Values may vary.