• 1/2 cup channa dhal
• 1/2 kg boiled meat ( keep 1-2 cups stock)
• 2 tbsp oil
• 3 tbsp ghee
• salt (To taste)
• 1/2 cup toovar dhal
• 1/2 cup masoor dhal
• 2 bay leaves
• 1 large sliced onion
• 3/4 tsp garam masala powder
• 2 large finely chopped tomatoes
• Grind
• 4 red chill
• 4 green chillies
• handful coriander leaves
• 2 tbsp curry powder
• 2 tbsp dessicated coconut
• 8 curry leaves
• 2 tsp aniseed
• 10-12 mint leaves
• 1/4 tsp tumeric

Boil the three types of dhal together and sieve them. heat 2 tablespoon of oil and 1 tablespoon ghee, and fry onion till brown. add ground spices and bay leaves and fry well. add the salt and tomatoes, and fry till the tomatoes are soft (whilst frying add meat stock, a little at a time). then add mean; fry this for 2 minutes, then put in dhal. add 1 cup hot water if the consistency is too thick. stir well and keep on low fire to simmer.

in a small pan heat 2 balespoons of ghee till very hot. remove from fire. sprinkle garam masala no dhal, pour hot ghee over it and cover with lid for 3-5 minutes.

serve with fried rice, onion salad and fried papads.

by Pak101.com (few years ago!) / 3127 views