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Meat-Free Dal Gosht
Tender bites of protein-rich dumplings cooked in a spicy lentil base make for a wholesome side dish to serve with jeera rice or paratha for a leisurely weekend lunch.
Preparation
Prep Time
20 mins
Cook Time
1 hour
Total Time
1 hr 20 mins
Ingredients
2 Tablespoons Cooking Oil
8-10 Small Pieces of Dal Wadi (Any Kind)
1/4 Teaspoon Cumin Seeds
3-4 Cloves of Garlic, Crushed
A Small Stick of Cinnamon
A Small Piece of Ginger, Crushed
1 Pod Green Cardamom
1 Medium Onion, Coarsely Chopped
1 Pod Brown Cardamom
2-3 Medium Tomatoes, Coarsely Chopped
2-3 Cloves
1/4 Teaspoon Mustard Seeds
1-2 Bay Leaves
1-2 Medium Dried Red Chillies, Broken
1/2 Teaspoon Garam Masala
½ Teaspoon Turmeric Powder
1/4 Teaspoon Pepper Powder
1/4 Teaspoon Cumin Powder
Salt, to Taste
½ Cup Split Masoor Dal, Soaked for 30 Minutes & Drained
3 Cups Water
2 Tablespoon Chopped Coriander Leaves
1 Teaspoon Kasuri Methi
Remember when you were a kid and used to play pretend-cooking? Swirling beetroot peels in a mug of water to make "Roohafza", and crushing marigold petals with a piece of rock to make chutney? What fun it was, to let your imagination run wild and come up with the most creative "recipes"! Nowadays when I don't feel like entering the kitchen, I play a “real-life” version of the game and experiment with plant-based alternatives for stuffs traditionally derived from animals. Trust me this version of the game is even better as we can actually eat the results!
I find the idea of mock-meats quite fascinating and felt dal wadi--sun-dried dumplings made of lentils--would make a decent meat substitute due to its chewy texture.Tender bites of protein-rich dumplings cooked in a spicy lentil base make for a wholesome side dish to serve with jeera rice or paratha for a leisurely weekend lunch.
Method:
1. Heat 1 tablespoon oil in a pan and add the wadi. Turn off the heat when the wadis are slightly browned. Keep aside.
2. Grind garlic, ginger, onion and tomato to a smooth paste.
3. Heat the remaining 1 tablespoon oil in a pressure cooker and add mustard seeds, cumin seeds, cinnamon, green cardamom, brown cardamom, cloves, bay leaves, and dried red chillies.
4. Pour in the onion-tomato paste. Cook on medium-high heat for 5-6 minutes until most of the moisture has evaporated.
5. Add the garam masala, turmeric powder, pepper powder and cumin powder. Cook for a further 2-3 minutes.
6. Mix in the soaked masoor dal, dal wadi, and 3 cups of water. Add the salt.
7. Pressure cook on high for up to 7 whistles. Turn off the heat and let the pressure subside by itself.
8. Crush the kasuri methi between the palms of your hands and add to the dish. Garnish with coriander leaves and serve hot.
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