Friday, June 27, 2008



Originally posted here:

Masala - grind to a fine paste:
One teaspoon Methi (Fenugreek) seeds
Half teaspoon Cumin seeds
4 Cloves
2 Cardamoms (green)
Half inch stick cinnamon
Six to seven dry red chilies (more like chile d'arbol than other)
One clove garlic
One and a half to two teaspoons dhana-jeera masala (add when frying paste)

One and a half cups toovar dal
One onion, halved or quartered
Two and a half cups cubed red pumpkin
One eggplant (med - small) - no seeds if possible
One tomato
Half cup cilantro (not chopped)
Three to four sprigs mint (must!)
Four to five green chilies

Boil all vegetables and dal together until dal is done. Put dal and vegetables through sieve. Heat oil and fry ground masala paste. Add dhana-jeera masala and fry on low heat till done (clarification: the fragrance has changed and the oil has come out). Add dal and bring to boil. Simmer a while longer - about 15 to 20 minutes.

Serve with brown rice (Parsi style rice - gilded with some onion and sugar).

Note that there is no meat in this recipe - it is just the lentil gravy. Many cook it with meat (NOT chased through the sieve), and some prefer chicken over mutton, for reasons that are entirely their own. I would add about a pound of mutton, goat, or lamb, in chunks, to this quantity of dal. Browned in onion and spices first.

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