Tripe & Chana Dhal

Name: Tripe & Chana Dhal
Prep time: 15 min
Cook time: 60 min
Total time: 60 min
Cuisine: halaal
Ingredients: 1 Sheep or Ox trip cleaned, cut into pieces. Boil with some arad (Turmeric), few cloves & 2 tablespoon oil until soft. Goes faster in pressure cooker.; 2 cups Chana dhal soaked over night preferably. Rinse & boil with 1 teaspoon arad (Turmeric), 2 tablespoon oil & salt until tender. Keep aside.; 1 onion chopped; 4 tablespoon ghee (Clarified butter); 2 tablespoon oil; 2 bay leaves; 2 teaspoon jeera; Few cinnamon sticks, Elachi (cardomom), & pepper corns. Saute until onions are golden brown.; Add 2 teaspoon packo masala & braise for 5 seconds. Add in 4 grated tomatoes with the following spices; 2 tablespoon dhana jeera powder; 1 teaspoon arad (Turmeric); 2 teaspoon kashmiri chillie powder; 2 teaspoon Chohans mix masala or any type you have; Salt to taste; 3 teaspoon red ginger garlic masala.; 1 sachet tomatoe paste/puree

By Sumayah - MASTER CHEF

★★★★★(1)

CREDITS

Sumayah Ebrahim

RECIPE

Chana dhal & tripe
1 Sheep or Ox trip cleaned, cut into pieces. Boil with some arad (Turmeric), few cloves & 2 tablespoon oil until soft. Goes faster in pressure cooker.

2 cups Chana dhal soaked over night preferably. Rinse & boil with 1 teaspoon arad (Turmeric), 2 tablespoon oil & salt until tender. Keep aside.
1 onion chopped 4 tablespoon ghee (Clarified butter)2 tablespoon oilHeat oil add in onions & the following dry spice.2 bay leaves2 teaspoon jeeraFew cinnamon sticks, Elachi (cardomom), & pepper corns. Saute until onions are golden brown. Add 2 teaspoon packo masala & braise for 5 seconds. Add in 4 grated tomatoes with the following spices2 tablespoon dhana jeera powder 1 teaspoon arad (Turmeric)2 teaspoon kashmiri chillie powder 2 teaspoon Chohans mix masala or any type you haveSalt to taste3 teaspoon red ginger garlic masala. 1 sachet tomatoe paste/pureeMix nicely & cook for 10 minutes adding little water. Add in boiled tripe & cook till oil Comes to the surface. Add in boiled Chana dhal with half cup water with some curry leaves.Allow to cook until done. Garnish with dhania (coriander). Serve with rice or roti.