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Ingredients - 1 cup whole
wheat grain, |
Washed and soaked all of the dals and grains overnight. Drain the
wheat and place in a saucepan. Add 6 cups water and boil gently for about 45 minutes or
more until very tender and mushy. Reserve the wheat. Drain the dals and place in a sauce
pan with four cups of water. Boil for 30 minutes. Or until tender and mushy. Reserve the
dals. Heat the oil in a large heavy-based saucepan. Add the onion and stirring frequently, fry for about 10 minutes to a deep golden color. Lift out all the onions with a slotted spoon. Put three quarters of them in a blender or food processor. Add the garlic and the ginger and blend to a smooth paste. Reheat the oil in the pan, add the ground onion mixture and continue frying for another few minutes. Then add the cumin seeds, cardamom, cloves, chilli powder, turmeric and the chopped coriander and mint. Stirring frequently, fry for 5 to 10 minutes to a rich golden color; the oil should start to separate. Add the beef and the salt. Stirring frequently, fry until the meat is well browned and nearly tender, about 40 minutes. Add the yogurt and stirring continuously, fry the beef for another 15 minutes until it is tender and the yogurt is well blended. Add the remaining 300ml water, stir well and simmer for another 10 minutes. Remove the pieces of beef and chop into small pieces. "Ghota". In fact the right way of blending beef with lentils is that all are crushed and mixed together using round wooden spoon. Add the boiled wheat and the strained lemon juice. Stir well "Ghota" to mix the ingredients. Reheat but do not allow to boil; serve at once, garnished with the reserved onion mixture. |
