Dhal Ghos

Click as you complete steps

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 onion Heat 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 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.

BACK TO RECIPE

---

Converters

Easy quantity conversions

Cups to Grams

BACK TO RECIPE