1. Rinse dhal and lentils in some lukewarm water. Soak overnight if you have the time otherwise not necessary. Pour in to large saucepan cover with water, 1 tsp each of the salt and tumeric. Boil like you would do for beans until soft and mushy. 2. In a separate saucepan, saute onions, cinnamon stick and cumin seeds in oil till a pale gold colour . 3. Add meat and the spices. Stir a few times without adding water. 4. Gently cooking the spices, by adding water you don’t give the spices a chance to cook, and then you will have a tasteless curry remember this with all Indian food. 5. When it starts sticking to the pot add the tomotoe and about half a cup of water. 6. Simmer slowly till well blended and the water has dried up. 7. Liquidise the dhals and add to pot and some water to the consistency you would like the dhal about a cup of water should be enough. Bring to boil and then simmer slowly till dhal is well blended in, about half an hour. Adding water if becoming to thick. 8. When done, make your tempering, heat your ghee in a pan add onion, cumin and mustard seeds and garlic cloves,and fry till nice golden brown. Add to pot of dhal and close lid tightly. 9. Just before serving add your chopped cilantro and your gharam malasa. (In Indian cooking gharam masala is always added just before serving as it is a pepping up spice. Stir and serve with white rice/roti etc. ---------------------------------------------------------------------------
Nutrition
Ingredients
