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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	300 -400		cut cut	0.0	0.0	0.0	0.0
lentil	1 1/2	1/2		122.43	25.5717	10.3488	0.6353
brown lentil	1/4	cup		-	-	-	-
salt	2	teaspoons		-	-	-	-
turmeric powder	2	teaspoons		-	-	-	-
ginger garlic paste	1	teaspoon		-	-	-	-
coriander powder	2	teaspoons		10.728	1.9796	0.4453	0.6397
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
tomato	1		chopped	16.38	3.5399	0.8008	0.182
cinnamon	1			-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
cilantro leaf				-	-	-	-
ghee	2	tablespoons		-	-	-	-
onion ring	3	slices		-	-	-	-
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
garlic clove	3			-	-	-	-
garam masala	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.