Gobi Gosht and Masala Dal

I opened my fridge and found nothing but a white head'o cauliflower and some lamb meat known as mutton in India. So...I was stumped as to what should be for dinner tonight. Me and mui husband love cauliflower but lately it seems to be very bland to me no matter how I cook it. SO I searched the web and found a Pakistani recipe for Cauliflower with lamb meat. And I made some masala dal with it. Here are the recipes

Gobi Gosht (Cauliflower with lamb meat)

Ingredients:

1. 1 medium cauliflower cut into florets
2. 1 lb boneless lamb meat cut into bite sized pieces
3. 1 teaspoon ginger-garlic paste
4. 1 medium onion sliced into half circles
5. 2 tablespoons oil
6. 1/2 teaspoon each of salt, chilly powder, coriander powder, cumin powder, turmeric
7. 1 big green chilly
8. 1/4 cup chopped cilantro

In a pressure cooker heat the oil and fry the onions till tender. Add ginger-garlic paste and fry for a couple of more minutes. Add mutton and all the ingredients except cauliflower along with a cup of water and cook for 2 whistles. Let all the steam escape, open the cooker and add cauliflower. Cover and simmer for 10 minutes covered. Add roughly chopped green chilly and cilantro. Simmer for some more time till the gravy thicken a bit. Serve with steamed rice.

Masala dal (Lentils cooked with Indian spices)

Ingredients:

1. 1/2 cup each of toor dal and masoor dal
2. 1 cup water
3. 1/2 teaspoon each of salt, turmeric, chilly powder, coriander powder, cumin, mustard seeds, citric acid, grated ginger
4. 1 teaspoon oil
5. 2 dried red chillies
6. few curry leaves
7. 1/4 cup each of finely chopped onions, tomato
8. cilantro for garnishing

Soak both the dal in a cup of water for 30 minutes. Boil the same for 30 minutes or until the dal becomes soft. In a pan heat the oil and add cumin, mustard seems, red chillies and curry leaves and fry till they start to splutter. Add grated ginger and onions and fry till they become tender. Add tomatoes and fry till they become pulpy. Add all the spices and mix well. Add the boiled dal and a cup of water and simmer for 5 minutes. Garnish with cilantro and serve with white rice or roti

Kheema fry and Masoor masala dal

It seems like its been a long time that I made dal. But not any regular dal. The dal I am making today is called Masoor Dal . My mom used to make it seldom. She used to say that this dal or Legume is not good for you. For some reason she used to say that masoor dal will make your knees painful. Donno how far it is true but I make it a little bit more often than her

            And I had this ground lamb which I wanted to make. So I made kheema fry. And I am serving these with Basmati rice and these will be great with plain roti also

Masoor Masala Dal (Red lentils with Indian Spices)

Masoor Masala Dal

Ingredients:

1. 1 cup masoor dal
2. 1/2 teaspoon each of salt, cumin powder, coriander powder, turmeric, cumin, mustard seeds, citric acid (or 2 tablespoons of lemon juice)
3. 2 green chillies
4. 1 medium tomato chopped fine
5. 1 tablespoon oil

In a heavy bottomed pan add the masoor dal with 4 cups of water along with turmeric and slit green chillies and boil for 20 minutes. In a pan heat the oil and fry the cumin and muatrd seeds till they start spluttering. Add the tomatoes and fry till they become pulpy. Add all the other ingredients and fry for a couple of more minutes and add it back to the boiled dal and simmer for 5-7 minutes. Enjoy with roti or plain rice

Kheema Fry (Ground lamb fried with spices)

Kheema Fry

Ingredients:

1. 1 lb ground lamb
2. 1 small onion chopped fine
3. 1 teaspoon each of salt, cumin powder, coriander powder, ginger-garlic paste
4. 1/2 teaspoon turmeric
5. 2 cloves, 1/2 inch cinnamon, 1 elaichi
6. 2 tablespoons oil

In a pressure cooker heat the oil and fry the onions till they become light brown. Add ginger-garlic paste and fry for a couple of minutes. Add all the other ingredients and fry for 5-7 minutes. Close the cooker and cook for 2 whistles along with 1/2 cup water. After the steam escapes open the cooker and simmer till all the water escapes. Fry till all the water escapes and it starts to smell really nice. Garnish with cilantro and enjoy