Smoke Meat In Dal/A Rustic Dimasa Dish | How to make Smoke Meat In Dal/A Rustic Dimasa Dish

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By Kanak Hagjer
Created on 9th Sep 2015
  • Smoke Meat In Dal/A Rustic Dimasa Dish, How to make Smoke Meat In Dal/A Rustic Dimasa Dish
Smoke Meat In Dal/A Rustic Dimasa Dishby Kanak Hagjer
  • Smoke Meat In Dal/A Rustic Dimasa Dish | How to make Smoke Meat In Dal/A Rustic Dimasa Dish (2 likes)

  • 0 reviews
    Rate It!
  • By Kanak Hagjer
    Created on 9th Sep 2015

Smoke Meat In Dal/A Rustic Dimasa Dish, a deliciously finger licking recipe to treat your family and friends. This recipe of Smoke Meat In Dal/A Rustic Dimasa Dish by Kanak Hagjer will definitely help you in its preparation. The Smoke Meat In Dal/A Rustic Dimasa Dish can be prepared within few minutes. The time taken for cooking Smoke Meat In Dal/A Rustic Dimasa Dish is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Smoke Meat In Dal/A Rustic Dimasa Dish step by step. The detailed explanation makes Smoke Meat In Dal/A Rustic Dimasa Dish so simple and easy that even beginners can try it out. The recipe for Smoke Meat In Dal/A Rustic Dimasa Dish can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Smoke Meat In Dal/A Rustic Dimasa Dish from BetterButter.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Smoke Meat In Dal/A Rustic Dimasa Dish

Ingredients to make Smoke Meat In Dal/A Rustic Dimasa Dish

  • 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

How to make Smoke Meat In Dal/A Rustic Dimasa Dish

  1. 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
  2. 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
  3. 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.
My Tip: This dish goes best with rice. Smoked meat tastes so good teamed with either dal or vegetables particularly during the the cooler months. That is when we can work with fire and smoke to recreate these timeless dishes.

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