Read 1,000 Indian Recipes Online
Authors: Neelam Batra
2 tablespoons
Gujarati Lentil Masala (dhansak masala)
or store-bought
1 pound boneless leg of lamb (
Buying Leg of Lamb
) or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1
1
⁄
2
-inch pieces
1
1
⁄
2
cups dried split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
2 medium russet potatoes, chopped (peeled or unpeeled)
1 small Chinese eggplant, chopped
1 (4-inch) piece pumpkin, peeled and chopped
1 (4-inch) piece opo squash or zucchini, chopped
1 small onion, chopped
1 large tomato, chopped
1 cup coarsely chopped fresh fenugreek leaves, or about 3 tablespoons dried
1
⁄
2
cup coarsely chopped fresh cilantro, including soft stems
10 to 15 fresh mint leaves
4 to 6 quarter-size slices peeled fresh ginger
1
⁄
2
teaspoon ground turmeric
1 teaspoon salt, or to taste
4 cups water
2 tablespoons distilled white vinegar
1 tablespoon grated jaggery (gur) or brown sugar
3 tablespoons peanut oil
1 large onion, finely chopped
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
1 teaspoon cumin seeds
1 large clove fresh garlic, minced
1 tablespoon ground coriander
1
⁄
2
teaspoon paprika
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1.
Prepare the lentil masala. Then, place the lamb, dal, potatoes, eggplant, pumpkin, squash, onion, tomato, fenugreek leaves, cilantro, mint, ginger, turmeric, salt, and water in a pressure cooker. Secure the lid of the pressure cooker and cook over high heat until the regulator indicates high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.
2.
Carefully open the lid and check to see if the lamb is tender; if not, cover, bring up to pressure, and cook under pressure another 1 minute. Or cover and boil until soft, about
1
⁄
2
hour.
3.
Remove the meat pieces to a bowl and process all the remaining ingredients in a blender to make a thick and smooth purée. Put the purée back into the pressure cooker, mix in the meat, vinegar, and jaggery, and simmer, uncovered, over medium heat until the meat is fork-tender, about 15 minutes.
4.
Meanwhile, heat the oil in a small nonstick wok or saucepan over medium-high heat and cook the onion and green chile peppers, stirring, until golden, about 5 minutes. Add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the garlic, masala, coriander, and paprika, stir 1 minute, and mix into the pot with the meat. Transfer to a serving dish, lightly mix in the cilantro with some of it visible as a garnish, and serve.
Punjabi Split Chickpeas and Lamb Curry
Punjabi Channa Dal Meat
Makes 4 to 6 servings
Made with yellow split chickpeas (found in Indian markets), this is a popular home-style Punjabi
dal
-meat curry.
1
⁄
2
cup dried yellow split chickpeas (channa dal), sorted and washed in 3 to 4 changes of water
2 tablespoons vegetable oil
4 black cardamom pods, crushed lightly to break the skin
1 (1-inch) stick cinnamon
1 large onion, finely chopped
1 tablespoon peeled minced fresh ginger
1 teaspoon minced fresh garlic
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
1 tablespoon ground coriander
1 teaspoon garam masala +
1
⁄
4
teaspoon for garnish
1
⁄
4
teaspoon ground turmeric
1 teaspoon salt, or to taste
1 pound boneless leg of lamb (
Buying Leg of Lamb
) or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1-inch pieces
3 to 4 cups water
2 medium tomatoes, coarsely chopped
2 tablespoons fresh lemon juice
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1 tablespoon minced fresh mint leaves
1.
Soak the dal in water to cover by 2 inches about 1 hour, then drain. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the cardamom pods and cinnamon about 30 seconds. Add the onion and cook, stirring, until golden, about 5 minutes. Add the ginger, garlic, and green chile peppers, then add the coriander, 1 teaspoon garam masala, turmeric, and salt.
2.
Add the lamb and cook, stirring, until browned, about 20 minutes. Add the dal and cook another 5 minutes. Then add the water and cook until the meat is tender and the dal creamy, about 30 minutes.
3.
Add the tomatoes, lemon juice, cilantro, and mint and cook about 10 minutes to blend the flavors. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
Hyderabadi Mashed Lamb and Cracked-Wheat
Haleem-Gosht
Makes 4 to 6 servings
This is a traditional Muslim dish from the southern state of Hyderabad, where the pieces of lamb are cooked with cracked wheat and a variety of
dals
(legumes) until they disintegrate. Any remaining larger pieces are deliberately mashed to make this into a creamy, porridge-like dish that is generally eaten during Ramzan (Ramadan)—the month of fasting. During this month, the Muslims fast from dawn until sunset, and eat nourishing foods only after that.
The traditional dish also calls for adding about 2 tablespoons of sizzling hot ghee before serving, a step I omit, but try it if you prefer authentic flavors.
1 cup
Crispy Fried Onions
2 tablespoons
Basic Ginger-Garlic Paste
(or store-bought)
1 cup cracked wheat, sorted and washed in 3 to 4 changes of water, or
2
⁄
3
cup whole wheat and
1
⁄
3
cup rolled oats
1
⁄
4
cup each of the following: dried yellow mung beans (dhulli mung dal),
1
⁄
4
cup dried red lentils (dhulli masoor dal), and
1
⁄
4
cup dried yellow split chickpeas (channa dal), each sorted and washed in 3 to 4 changes of water
2 tablespoons ghee or vegetable oil
4 black cardamom pods, crushed lightly to break the skin
2 (1-inch) sticks cinnamon, broken
3 cloves
1 pound boneless leg of lamb (
Buying Leg of Lamb
) or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1-inch pieces
1 tablespoon ground coriander
1 teaspoon ground cumin
1
⁄
2
teaspoon ground turmeric
1
⁄
4
teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
4 to 5 cups water
2 tablespoons minced fresh mint leaves
1.
Prepare the onions and the ginger-garlic paste. Then, in a large bowl, mix together the cracked wheat and all the dals and soak in water to cover by 3 inches, about 1 hour.
2.
Meanwhile, heat the ghee in a large nonstick wok or saucepan over medium-high heat and cook the cardamom pods, cinnamon, and cloves, stirring, about 1 minute. Add the lamb, ginger-garlic paste, coriander, cumin, turmeric, cayenne pepper, and salt and cook, stirring, until the lamb is well-browned, about 20 minutes.
3.
Drain the soaking wheat and the dals, add them to the lamb and cook, stirring, about 5 minutes. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is very soft, about 1 hour. Add more water, if necessary, or cook uncovered, until quite dry.
4.
With a large fork or a spatula, mash everything until it is porridge-like in consistency. Transfer to a serving dish, mix in the fried onions, garnish with the mint leaves, and serve.
Hyderabadi Lamb with Mixed Legumes
Khichda
Makes 6 to 8 servings
Another porridge-like lamb dish, this one seems like a variation of
Hyderabadi Mashed Lamb and Cracked-Wheat
, but to the people of Hyderabad and to my friend Bharti Mahendra, whose recipe this is, it is an entirely separate dish and a great cold weather comfort food.
Khichda
does have subtle differences in flavor because, besides
dals
(legumes) with their skin on, this one also has rice.