Dhall Ghost

INGREDIENTS

For step 1:1 cup Pea dhall (lentils)1 sliced onion1 teaspoon dhania (coriander) jeera powderSalt
For step 2:500g meat of choice (used chicken)Salt1 teaspoon ginger garlic Whole spices (Cardo on pods, cinnamon stick, cloves, aniseed) 1 and half teaspoon Chillie powder ¼ teaspoon tumeric1 teaspoon dhania (coriander) jeera
For step 3:
Cooked meatBoiled pea dhall (lentils), whizzed afew times with stick blender to make smoothMore boiling water
For step 4:
ghee (Clarified butter)Whole jeeraSliced onionsFresh chopped dhania (coriander)

METHOD

Step 1: The dhall (lentils)
Boil 1 cup pea dhall (lentils) with 1 sliced onion and 1 teaspoon dhania (coriander) jeera powder and salt. Boil till dhall (lentils) is soft and thick. Once soft and thick, blend a few times.
Step 2: The Meat
In a separate pot, add ghee (Clarified butter) and meat of choice (I used chicken) salt, ginger garlic, whole cardomon pods, cinnamon stick, a few cloves, and star anees. Once meat is just cooked through add in masala. I put 1 and a half teaspoon chili powder, quarter teaspoon tumeric powder, 1 teaspoon dhania (coriander) jeera. And let that cook for a few minutes. There after add in chopped tomato or tamotoe puree and 1 teaspoon garam masala and 1 whole chili. Let that cook for about 10-15mins and become a little thick.
Step 3: The Mix
Once meat is cooked, I added the dhall (lentils) mix to the chicken. Add boiled water and bring to boil so it all cooks together.
Step 4: The Wagaar
In a pan, add ghee (Clarified butter), slices onion, jeera seeds. Once onions are slightly golden add to dhall (lentils) mix. Let boil for a few minutes and take off stove.
Top with fresh dhania (coriander) and you all done🤗

INFO & TIPS

Serve with papad, rice, and sambals

POSTED ON

15 Aug 2021

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