PRADEEP KHOSLA
Executive chef, Taj Krishna

Ingredients

Meat: 250 gm

Toor dal: 200 gm

Tamarind: 50 gm

Ginger garlic paste: 2 tsp

Onion: 1

Curry leaves: 2 tsp

Turmeric: half tsp

Red chilli powder: 2 tsp

Salt as required

Coriander leaves: 3 tsp

Oil: 4 tbsp

Garam masala powder: 1 tsp

Method

Cook toor dal in pressure cooker adding half tsp of oil and quarter tsp of turmeric till soft.

Heat oil in a pan, add finely sliced onions, curry leaves and fry till light brown.

Now add turmeric, red chilli powder, ginger garlic paste and fry for two more minutes.

Add cleaned meat and salt as required and mix well; cover with a lid. When the meat is fried a bit, add two cups of water and let it cook till soft.

After the meat has become soft and water evaporated, add at least half a cup of tamarind pulp. Cook it for a few minutes more on slow fire.

Add the cooked dal into this meat mixture and mix well adding salt and dal as required.

Cook for 10 more minutes and add garam masala. Serve garnished with coriander leaves.

V. Jyothi Goverdhan

Congratulations!

Please call 66667587 to collect your gift.

Do you have a recipe that is original and innovative?

Mail it to us and Chef Khosla, Executive Chef, Taj Krishna, will pick the best.

The winner will walk away with a gift from 24 Letter Mantra, the organic shop.

E-mail to: hydphoto@thehindu.co.in on or before Wednesday August 8, 2007 noon.

Your entry should have your address and contact number.

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