Lentils (Hindi: dhaal) are a staple food in India and are available in a large variety. Dhaal Ghust literally means “lentils and meat.” This Indian recipe is so delicious that it’ll leave you coming back for more.
- Difficulty: Medium
- Servings: 8-10
- Prep Time: 1 hr (soaking lentils)
- Cook Time: 2 hrs 10 minutes
- Total Time: 3 hrs
- 2.5 cups of white lentil (also known as the following: urad dhaal, black gram, or vigna murngo)
- 1½ lbs of stew beef
- 1 sliced onion
- 4 cloves of garlic (cut into smaller pieces)
- 1 tablespoon ginger paste
- 1-2 green chili peppers
- ½ tablespoon turmeric powder
- ½ tablespoon of red chili powder
- ½ tablespoon of coriander powder
- ½ tablespoon of salt
- 1 cup of corn oil
- chaat masala or gharam masala (as desired, also optional)
- 2 inches of shredded ginger (optional)
- ½ bunch cilantro or as preferred (optional)
- Submerge lentils in water for at least 1 hour. You can even soak it overnight. The longer the better.
- Slice one onion and add it to a frying pan. Add corn oil. Fry for 5 minutes medium heat.
- Add the following: beef, garlic cloves, turmeric powder, coriander powder, and ginger paste. Cook for 5-8 minutes until beef is no longer red.
- Cover and cook for 40 minutes low heat. Make sure to stir occasionally.
- Wash the dhal. Add dhal to pan. Add 4 cups of water. Cook for another 20-25 on medium high until water boils. Stir occasionally.
- Once water boils, lower heat to medium. Let it cook for 30 minutes. Stir occasionally.
- Lower heat to low to avoid burning lentils. Let it cook for 20 minutes.
- Serve with an Indian bread like chapati. Add shredded ginger, gharam masala/chat masala, and green chili on top according to your preference.