Dhall with meat

Dhall with meat

Dhalcha

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From
South East Asian Food

Dhalcha – dhall cooked with meat – is very popular among non-vegetarians. It may be served as one of a number of dishes in a full Indian meal but is also satisfying on its own with rice and raita for lunch or for an informal family meal.

The final tempering in this recipe is nice but optional as the spices are aromatised by frying at an early stage in the cooking.

Ingredients

Quantity Ingredient
2-3 tablespoons vegetable oil
8 shallots, finely sliced
or 2 medium brown onions, chopped
3 garlic cloves, smashed and chopped
250g mutton, hogget or lamb bones with a good amount of meat attached, cut into 4 cm lengths or thick piece chump with the meat cut into cubes
1/2 cup toor dhall
2 cups water
2 medium-sized potatoes, cut into quarters
tamarind water, made from 1 tablespoon tamarind pulp soaked in 1 cup hot water
3 cigar-shaped purple eggplant
or 1 round eggplant, cubed
3 medium-sized tomatoes, skinned and diced
3 fresh green chillies, seeded and then cut in half lengthwise
salt, to taste

Paste spices

Quantity Ingredient
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
3/4 teaspoon turmeric powder
6-8 dried chillies, seeded, soaked in warm water until soft and then squeezed dry
salt, to taste
2cm piece ginger, chopped

Tempering (optional)

Quantity Ingredient
2 tablespoons vegetable oil
1 tablespoon brown mustard seed
4 shallots, finely sliced lengthwise
10 curry leaves, preferably fresh ones

Method

  1. In a mortar or a food processor attachment, grind the spice paste seeds to a powder, and then add the turmeric, chillies, salt and ginger and grind to a fine paste. Heat 2–3 tablespoons oil in a saucepan and fry the shallots and garlic until soft. Add the paste and fry until it smells cooked and fragrant. Add the meat and bones, dhall and 2 cups water. Bring to the boil and simmer until the dhall is soft but not mushy. Add the potatoes, and when the potatoes are half cooked add the tamarind water, the rest of the vegetables and salt to taste and simmer until the meat and vegetables are cooked but not soft.
  2. If you want to add the tempering, heat 2 tablespoons oil in a small pan and fry the tempering ingredients until golden brown. Pour over the Dhalcha and serve.
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