Dhal Ghos

CREDITS

asha maharaj recipe

INGREDIENTS

• 1kg mutton, cut in cubes, wash and drain• 1 cup yellow split peas (pea dhall (lentils))• ½ cup moongh• ½ cup gram (chickpea dhall (lentils))• ¼ 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• ½ teaspoon fennel powder• 1 medium tomato, chopped• ± 1 cup water to cook meat• salt as needed*TEMPERING INGREDIENTS:• ¼ cup ghee (Clarified butter)• 2 teaspoon cumin seeds• 1 teaspoon mustard seeds• 2 sprigs curry leaves• ½ teaspoon Ajwine (Celery seeds) (thymol)• 3-4 dry red chillies• 2 cloves garlic, sliced• 1 medium onionHeat ghee (Clarified butter), fry all the ingredients for a few 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 hourRinse well and add to pot of boiling waterAdd turmeric and salt and cook until mushyRemove 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 scorchingFry tempering* ingredients, add to dhall (lentils) GhosGarnish and serve with Basmati rice or Naan.

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