Tomato lentil dhal with salt beef brisket
Ingredients
- 1/4 cup olive oil
- 3 Large Sliced white onions
- 2 tsps Mustard Powder
- 2 tsps Chilli powder
- 2 Tbsp Curry Powder
- 1 Tbsp Coriander powder
- 10 Dry curry leaves
- 6 Minced garlic
- 1 thumb Minced ginger
- 60 grams Fresh chopped coriander
- 400 grams Pre cooked salt beef brisket
- 800 grams Cans chopped Tomatoes
- 2 Large red and yellow peppers
- 300 grams Yellow Chanda dall lentils
- 1 Lemon juice
- 1 Tbsp Sea Salt
- 1.5 L Boiling water
- 5 Large Chopped tomatoes
Instructions
- In a large pan start by adding your Olive Oil, followed by your chopped white onions and cook until they have softened . Once they have softened, add in the spices and continue to cook until the onions have fully caramelised and become slightly crispy.
- Add in your garlic and ginger followed by your coriander then cook for few minutes. Add in your curry leaves and let it cook for few more minutes.
- Add your tomatoes and peppers and cook until they have slightly softened. Then add your shredded salted beef brisket and cook for another few minutes.
- Add in your prewashed lentils, followed by your chopped tomatoes and water.
- Cover with a lid and cook for half an hour. After that, remove the lid and season with salt. Cover the lid back again and cook for another half an hour to 45 minutes, or until the lentils have completely softened. If the lentils haven’t softened, but the water is starting to get really low, make sure to add more water to the pan cover lid and continue to cook.
- When the lentils have completely softened and the curry has thickened. Pour in juice of one lemon and serve with naan bread.
- Enjoy :)