Thursday, March 14, 2013
MEMOIRS OF A FOODIE: Hyderabadi Dal Ghosht
MEMOIRS OF A FOODIE: Hyderabadi Dal Ghosht: I have always heard great reviews of food down South, especially non vegetarian food from Hyderabad. Food is a big part of the culture ther...
Hyderabadi Dal Ghosht
I have always heard great reviews of food down South, especially non vegetarian food from Hyderabad. Food is a big part of the culture there too.
Someday, i will go and taste it there and then. For now, i always wanted to try my hand at something in that style. Also, with a bunch full of fussy eaters at home, one has to keep innovating and looking for inspiration, all the time.
So, i tried my hand at making Dal Ghosht, in simple words, dal and mutton. The idea really appealed to me, as it sounded like a complete meal to me.
It was pretty easy to make and thankfully a hit .
Ingredients -
1/2 kg mutton preferably gol meat
3/4 cup masoor dal
2tsp magaz crushed/grinded
2 med sized onions sliced
1tsp ginger paste
11/2 tsp garlic paste
1tsp red chilli
Haldi
1/2tsp zeera
1/2 inch dal chini
2 green elaichi
4 cloves
1 lemon size of tamarind pulp
1/2 cup chopped coriander
Tadka-
4 red chillies
15-20 curry leaves
4tsp chopped garlic
1/2 tsp cumin seeds
1tsp methre
2tbsp oil
Wash dal and cook it with 2 cups of water, salt and haldi. Give 1 whistle and let it rest. Now, heat oil in a cooker, add zeera, cinnamon, cloves and elaichi. Cook for a minute. Add onions and on medium heat cook till light brown. Add ginger garlic paste and cook some more.
Salt, turmeric, red chillies powder and ground melon seeds need to be added now. Fry for a few seconds.
Add a little water and cook for a minute or so. Put in the meat and fry on medium meat for 10 mins, till the water dries up.
Add 1 cup water and raise the heat. Now, cook first on high flame till pressure develops for 2-3 mins, then reduce heat to medium for 10 mins. Remove from fire and check if tender.
Add lentils, tamarind pulp , green chillies and coriander, simmer for 8 mins.
Atleast, 20 mins before serving add the tadka and cover. Serve piping hot with plain boiled rice.
Please note the ground melon seeds are optional. Enjoy...
Someday, i will go and taste it there and then. For now, i always wanted to try my hand at something in that style. Also, with a bunch full of fussy eaters at home, one has to keep innovating and looking for inspiration, all the time.
So, i tried my hand at making Dal Ghosht, in simple words, dal and mutton. The idea really appealed to me, as it sounded like a complete meal to me.
It was pretty easy to make and thankfully a hit .
Ingredients -
1/2 kg mutton preferably gol meat
3/4 cup masoor dal
2tsp magaz crushed/grinded
2 med sized onions sliced
1tsp ginger paste
11/2 tsp garlic paste
1tsp red chilli
Haldi
1/2tsp zeera
1/2 inch dal chini
2 green elaichi
4 cloves
1 lemon size of tamarind pulp
1/2 cup chopped coriander
Tadka-
4 red chillies
15-20 curry leaves
4tsp chopped garlic
1/2 tsp cumin seeds
1tsp methre
2tbsp oil
Wash dal and cook it with 2 cups of water, salt and haldi. Give 1 whistle and let it rest. Now, heat oil in a cooker, add zeera, cinnamon, cloves and elaichi. Cook for a minute. Add onions and on medium heat cook till light brown. Add ginger garlic paste and cook some more.
Salt, turmeric, red chillies powder and ground melon seeds need to be added now. Fry for a few seconds.
Add a little water and cook for a minute or so. Put in the meat and fry on medium meat for 10 mins, till the water dries up.
Add 1 cup water and raise the heat. Now, cook first on high flame till pressure develops for 2-3 mins, then reduce heat to medium for 10 mins. Remove from fire and check if tender.
Add lentils, tamarind pulp , green chillies and coriander, simmer for 8 mins.
Atleast, 20 mins before serving add the tadka and cover. Serve piping hot with plain boiled rice.
Please note the ground melon seeds are optional. Enjoy...
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