Sunday, July 10, 2011

Daalcho ( Slow cooked daal and meat )

This is an old recipe for achieving a smooth daal and fall of the bone meat in a slow cooker. You could very well do this in a slow cooker/crock pot, although this would traditionally be done in big pots over a wood fire.

You should plan to do this recipe with a hard to cook piece of meat ( E.g. brisket ).

Use a 5.5 Quart Pot for this recipe.

1 Cup of Toor Dal ( Oily )
3/4 Cup Toor Dal
1/2 Cup Moong Dal ( Yellow )
1/2 Cup Pink Masoor
3 Qts Water ( 2.8 Ltrs )
2 Tbl spoons of ground Cumin/Coriander
2-3 Bay Leaves
1 1/2  onion (roughly chopped)
1/2 tomato
3-4 Leaves of Kokum
1.5 Lbs of Meat - Use Brisket of beef/Lamb shoulder - not cut and washed. Use one big chunk.
6-7 Green Chilies
1 Tblspn of chopped ginger
2-3 cloves of crushed garlic
1 Beetroot - Roughly Chopped
1/2 Bottle Gourd  ( Duudi )
1/2 Tblspn salt ( add to taste )

For the Garnish
3-4 Dried Red chilies
2 cloves of garlic
1/2 Tblspn of julienned ginger
Handful Coriander leaves-Chopped
2 Tblspns of ghee

Put all the ingredients in a stock pot, crock pot, slow cooker. Leave overnight (10 hours ) on a medium setting - I put it in the oven at a temperature of 350F for the first couple hours, then turned it down to 300. Next morning take the meat out of the daal, and blend the mixture. Add the meat back in and bring the mixture to a boil.

Heat the ghee in a small saucier on medium-Hi.Add the red chily, garlic, ginger and allow to cook for 2-3 minutes. Add it into the daal and top with chopped coriander leaves.

Eat with naan and rice.

Disclaimer : Eating this for lunch can render you useless for the rest of the day :)