Name: Smoke Meat In Dal/A Rustic Dimasa Dish recipe by Kanak Hagjer at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 100 grams masur dal 12-152 pieces smoked pork 3 medium; onions grated 4-5 cloves of garlic roughly chopped 1; tiny piece of ginger coarsely grated 8-10 chillies chopped; fine 2 chopped tomatoes Quarter tsp turmeric powder salt; to taste 1 tsp oil 4-5 ginger leaves for the garnish

Ingredients Serving: 4

100 grams masur dal 12-152 pieces smoked pork 3 medium
onions grated 4-5 cloves of garlic roughly chopped 1
tiny piece of ginger coarsely grated 8-10 chillies chopped
fine 2 chopped tomatoes Quarter tsp turmeric powder salt
to taste 1 tsp oil 4-5 ginger leaves for the garnish

Instructions

Wash the lentils and keep aside as you prepare the spices. Heat the cooker and pour the oil in it. As soon as it comes to smoking point, add the fatty portions of the meat along with the grated onions. Cook till the onions change colour and
add the rest of the meat and the prepared spices. Keep stirring, add the turmeric and the salt. Add the tomatoes.The meat need not be fried for long. Add the drained dal and stir well. Let it cook for five minutes or so before you add
water. The dish must not be too watery. Cover with the lid of the cooker and cook till one whistle.Take off the lid when the steam goes off. Transfer to a serving dish and garnish with bruised and roughly torn fresh ginger leaves.

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