Dhal Ghos
By Fuchsia - MASTER CHEF
INGREDIENTS
• 1kg mutton, cut in cubes, wash and
• 1 cup yellow split peas (pea dhall (lentils))
• 1⁄2 cup moongh
• 1⁄2 cup gram (chickpea dhall (lentils))
• 1⁄4 cup brown lentils
• 2 teaspoon turmeric
• excess water to cook mixture of dhalls
• 2 tablespoon oil
• 2 large onions, sliced
• 3 bay leaves
• 2 green chillies
• 2 teaspoon fennel seeds
• 3-4 sticks cinnamon
• seeds of 2 pods black cardamom
• 1 tablespoon ginger paste (or grated)
• 1 tablespoon crushed garlic
• 1 teaspoon dhania (coriander) powder
• 1 teaspoon jeera powder
• 1 teaspoon garam masala
• 2 tablespoon chilli powder
• 1⁄2 teaspoon fennel powder
• 1 medium tomato, chopped
• ± 1 cup water to cook meat
• salt as needed
*TEMPERING INGREDIENTS:
• 1⁄4 cup ghee (Clarified butter)
• 2 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 sprigs curry leaves
• 1⁄2 teaspoon Ajwine (Celery seeds) (thymol)
• 3-4 dry red chillies
• 2 cloves garlic, sliced
• 1 medium onion
Heat ghee (Clarified butter), fry all the ingredients for
minutes until onions
begin to brown. Add to dhall (lentils) Ghos.
Garnish with
fresh coriander
and mint
METHOD
Soak all the pulses (dhalls) in hot
water for a
minimum of
1 hour
Soak all the pulses (dhalls) in hot
water for a
minimum of 1 hour.
Rinse well and add to pot of boiling
water
Add turmeric and salt and cook until
mushy
Remove from heat Heat oil and fry
ingredients
from onions to garlic for 3-5 minutes.
Add meat and salt and allow to cook on
moderate
heat until well sautéed. Add all the
powder
spices, tomato and water and cook until
tender
(± 45 minutes)
Add the cooked pulses and continue
cooking until
meat begins to shred, stirring often to
prevent
scorching
Fry tempering* ingredients, add to
dhall (lentils) Ghos
Garnish and serve with Basmati rice or
Naan.
