Indian
Indian - Dals and Soups
Nihari Dal
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 700g beef shank, bone-in
- • 3 tbsp ghee
- • 2 onions, thinly sliced
- • 2 tbsp ginger-garlic paste
- • 3 tbsp nihari masala
- • 1 tbsp Kashmiri red chili powder
- • 3 tbsp whole wheat flour, dry-roasted
- • 1 tsp salt
Preparation Steps
1
Phase 1
Heat the ghee and fry the onions until golden, then add the ginger-garlic paste.
2
Phase 2
Add the nihari masala and chili powder and bhunao 2 minutes with splashes of water.
3
Phase 3
Add the beef shank and brown on all sides, then pour in 5 cups hot water and salt, bring to a boil, and skim.
4
Phase 4
Cover and simmer 4-5 hours until the meat falls off the bone.
5
Phase 5
Whisk the roasted flour with 1/2 cup water, stir it in, and simmer 15 minutes until silky.
6
Phase 6
Garnish with ginger juliennes, green chilies, and lemon wedges and serve with kulcha.