The odd couple: how to cook meat with dal
Given that Indians eat more lentils than anybody else in the world, do we have a tradition of combining meat with dal or rajma? Vir Sanghvi checks if Indians have any known dishes that cook the two together.
Given that Indians eat more lentils than anybody else in the world, do we have a tradition of combining meat with dal or rajma?
Dhansak
(Serves 6 to 8)
For the dal
Tur dal - 500g; channa dal - 50g; moong dal yellow - 50g; masoor dal, split - 50g; vaalni dal (dry) - 50g (optional as it
has a pleasant slightly bitter taste); mutton cuts from shoulder and chops - 1,250g; tomatoes, cut into half - 2 medium;
red pumpkin, peeled - 150g; brinjal, peeled - 150g; turmeric - 1 big pinch; oil - 25 ml; onion, chopped - 300g; red chilli
powder - 10g; ginger garlic and green chilli paste - 25g; coriander powder - 15g; salt to taste
Dhansak masala
15g - (Mangal masalas in Mumbai have a nice dhansak masala); brown onion; chopped green coriander
Method
* Wash and soak the dal for 30 minutes.
* Combine dals, mutton, salt, turmeric, tomatoes, pumpkin and brinjal, add water and boil till mutton is 3/4 way cooked.
* Take oil in a hot pan, add onion and fry till golden brown, add ginger garlic and green chilli paste, chilli powder,
coriander powder and dhansak masala. Cook for a minute and add to the dal.
* Simmer till mutton is completely cooked, about 10-15 minutes and flavours of the tempering combine with the dal.
* Garnish with brown onion and chopped coriander. Keep hot.
For the Rice
Rice - 400g (surti kolam is a possible variety); ghee/oil - 15ml; white sugar - 25g; green cardamom - 5 pieces; cinnamon -
1 piece of about 2 inches; cloves - 5 pieces; black cardamom - 3 pieces; salt to taste.
Method
* Take ghee/oil in a pan, add sugar and caramelise to a deep brown colour.
* Add water, keeping a safe distance as caramel could splatter. About 1 1/2 times of water to rice is a good ratio.
* Add whole garam masalas and salt. Bring to a boil.
* Add rice and cook till rice is fluffy.
For the kebabs
Freshly minced mutton - 500g; onion, chopped - 50g; coriander, fresh - 20g; mint, chopped - 20g; ginger garlic paste -
15g; green chilli chopped - 2-3 pieces; red chilli powder - 5g; jeera powder - 5g; salt to taste; white bread - crust cut, soaked in water for a minute and squeezed dry - 2 slices ( just for binding - a trick Parsis probably picked up from the British).
Method
* Combine all the ingredients and form small rounds the size of a lemon.
* Shallow fry in a pan with a little oil till golden and cooked on the inside.
* For a deeper mutton flavour - deglaze the pan in which kebabs are cooked with a ladle of the dal
Parsi kachumber
Onion - 150g; cucumber - 150g; carrot - 150g; tomato - 150g; fresh coriander - 15g; jeera powder - 5g; salt to taste; lemon juice of 2 pieces
Method
* Cut vegetables in bite-sized dices.
* Combine with other ingredients and serve cold.
Recipe courtesy: Kayzad Sadri
Omelette and dal
One onion, grated; two tomatoes, grated; tamarind extract juice, as per taste; salt to taste; turmeric powder; chilli powder; garam masala, a pinch; 1 cup masoor dhuli dal; omelettes rolled up (onions and green chillies), cut into 2 inch pieces.
Method
* Fry the onions until brown, add tomatoes, cook a bit until you have a homogeneous mixture, like for a gravy, add the salt, turmeric powder, chilli powder and garam masala, cook the masalas until the oil separates.
* Add the washed and soaked dal to the masala. Pressurise for 2 minutes,
* Add the tamarind extract.
* When you're ready to eat, add the omelette pieces to the dal and give it a boil. Garnish with fresh coriander and serve with steamed rice.
Personally, I like to add a dash of fresh lime juice at the end. Gives it a better flavour.
Recipe courtesy: Priya Khanna
