1/4 lb meat (mutton, chicken, or beef)
1 oz onion, finely chopped
1 teaspoon ginger/garlic, heaped
1/2 teaspoon turmeric
1/4 teaspoon crushed peppercorn
1/2 teaspoon cinnamon
1/2 cup celery, 3 inch chunks
4 oz onion, finely chopped
1 teaspoon cumin seeds
2 tablespoons oil
1 oz ginger/garlic paste
1/2 teaspoon crushed peppercorn
2 teaspoons coriander/cumin powder
1 teaspoon salt
1 teaspoon fennel powder
4 oz coconut milk (or 8 oz tomato puree)
1/2 teaspoon cumin seeds
A few curry leaves
2 dried red chilies
A few thin slices of onion
2 tablespoons oil
2 tablespoons coriander leaves
2 tablespoons chopped green onions
A few mint leaves
In a medium sized pot, combine the oil, chana, and yellow split dhal, onion, turmeric, and peppercorn. Add enough water to cover the dhal. Cover pot with a lid, bring to a boil and then simmer on low until the dhal is soft. Set aside.
In another pot, place the meat, onion, ginger/garlic, turmeric, peppercorn, cinnamon, and celery. Add cold water and bring to a boil, then let simmer until meat is cooked. Water must barely boil, and have a lazy simmer.
Using a hand-held blender, puree the dhal mixture. Add meat and enough stock from the meat to make a broth consistency.
In a medium-sized pot, place cumin seeds in while heating up the pot. Lower heat to medium, and add onions to oil. Fry onions until they are golden brown. Add ginger/garlic paste, peppercorn, coriander/cumin powder, salt, and fennel powder. Braise to evaporate the moisture, and then add coconut milk, once again stirring until moisture is evaporated. Add pureed dhal and meat to this mixture and bring to a boil, stirring constantly. Lower the heat, cover, and let simmer for about 5 minutes.
While the dhal is simmering, in a frying pan roast cumin, curry leaves, red chilies. Once the cumin is blackened, add ghee and onion and fry until golden. Pour this mixture over the dhal. Garnish with coriander leaves, green onions, and mint leaves. Serve with rice and fried potatoes.