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1993-01-18
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Digest: #142
Date: Fri, 21 Jun 91 15:45:48 GMT
From: tonse@csa1.lbl.gov (Shaheen Tonse)
Subject: MEAT: Beef and Dahl Curry
I recently tried an experiment with beef and chana dahl (sorry I don't
know the English word for chana dahl,not garbanzo beans, but it is a
yellow dahl, quite spherical, and usually split) as every time I ate
chana dahl I felt it would be better with meat.
2 cups chana dahl
Vegetable oil
3 dried red chilis
1 tsp mustard seed tsp=teaspoon
1 large onion, peeled & chopped
4 cloves garlic, peeled & chopped
1 cubic inch ginger, peeled & chopped
2 tsp coriander (cilantero) powder
1.5 tsp cumin powder
salt
1 lb beef (fatty OK), cut into cubes sides 0.75 inches.
1 cup milk
2 tsp tomato paste
Wash dahl and let soak for 2 or more hours in 3 cups water. Heat oil
in a pot, when hot add red chilis and mustard seed. When seeds pop, add
onion, lower heat & cover for 5 minutes. Raise heat, stirring, until
onions start to brown. Add garlic,ginger, stir 2 minutes. Add
coriander, cumin, and meat. Heat for 5 minutes, stirring. Add 0.5 cup
water, 1 cup milk, tomato paste and salt to taste (1 tsp?) (At this
point if you were to let it cook for an hour you would get a pretty
good beef curry.) Bring to boil, lower heat, cover for 15 minutes. Add
dahl and simmer for another 45 minutes. Toward the end you should add
water or raise heat, to get the correct water content, i.e. have the
sauce just at the same level as the dahl.
Tastes good on the first day, even better on the 2nd. Eat with
rice or tortillas. Good with Patak's Prawn Balichow too, although they
don't pay me for saying that. Enjoy.
Shaheen.
Er, for all you Americans out there who are allergic to shrimp, please note
that prawn=shrimp.