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

Ambada dal and Arvi Besan salan

Arvi to Taro Roots or Colocasia or Arbi or Chama Dumpa is one of my favourite roots after ppotato ofcourse. So the other day I got some of those and today I finally got to the point of making something out of it.
       If you were following my blog then you would know that I found Thothakura or Amaranth Leaves and I had a few of those left over. So I made Khatti dal with those leaves

Arvi Besan Salan (Taro root cooked with Chickpea flour and yogurt)


Arvi Besan Sallan

 Ingredients:

1. 1 lb arvi boiled for 2 whistles and peeled
2. 1/2 cup onions finely chopped
3. 1/2 cup yogurt beaten
4. 1/4 cup besan or chickpea flour
5. 2 tablespoons fresh lemon juice (optional)
6. 1 teaspoon or less of salt
7. 1/2 teaspoon chilly powder, turmeric, cumin and kalongi (onion seeds -optional)
8. 2 tablespoons oil

Cut the boiled arvi into 1/2 inch discs and set aside. In a pan heat the oil and fry the cumin and kalongi (if using ) for 2-3 minutes. Add onions and fry till they become tender. Mix together besan and yogurt with 1 cup of water and set aside. Add the arvi to the pan and fry for 5 minutes. Stir once. Add all the powder ingredients and stir to combine. Add the yogurt-besan mix stir to combine, cover and simmer on low for 10 minutes. Garnish with cilantro and lemon juice (is using) and serve hot with Chapati or Rice and dal

Ambada (Khatti Bhaji) dal (Lentils with Amaranth leaves)

Bhaji Khatti Dal

Ingredients

1. 1 cup toor dal
2. 1/2-3/4 cup Amaranth leaves chopped and washed
3. 1 medium tomato chopped
4. 1/2 teaspoon each of cumin, mustard seeds, turmeric, salt
5. 1 green chilly chopped
6. 2 dried red chillies broken
7. few curry leaves
8. 1/2 teaspoon citric acid or 2 tablespoons lemon juice ( as per taste)
9. 1 clove garlic minced

In the pressure cooker, cook the dal, tomato and Amaranth leaves with 2 cups of water and turmeric for 4 whistles. Let all the steam escape, open the cooker and mash the dal. Add the salt, green chilly pieces and citric acid if you are using it. If you are using Lemon juice hold it. Bring it to a boil and simmer for 5-8 minutes. In a pan heat the oil and fry cumin and mustard seeds for a minute. Add garlic, red chilly pieces and curry leaves and fry for 2-3 minutes. Add this tempering to the dal and bring it to boil again and boil for 5 minutes. Cut the heat and add lemon juice if you are using it and garnish with cilantro and enjoy