Beef Dal Mash

Seriously, on Fridays, being at home in this part of the world is actually strange. For the last eight Fridays, I've been busy with my certification classes and now this Friday, finally when I am relieved to have ended that, my HD gets busy with his set of programmes!!! So herre I am stuck at home and doing this post...

I stay in a place which is very multicultural. In fact, Dubai is known to market itself on the basis of multicultural coexistance. You can find the whole world here, literally in one place. Those who are living in Dubai or who have been here would definitely vouch for what I say.

We have a Pakistani restaurant downstairs and we have keep ordering take aways whenever possible. Their food is very similar to our north Indian cooking and they have such awesome tikkas and kebabs. This is one such recipe. I don't know if Indians have a way of cooking lentils and vegetables along with non-vegeterian, but it is a practice in Pakistani and Irani cuisine. Actually, it makes you feel nice - you are not deprived on the non-veg element and you feel nice that vegetables or lentils are moving down your system!!! :)

Beef Dal Mash
Serves 4
Recipe adapted from here


300 gm beef, cut pieces with bone in
1 cup soaked masoor dal
1 large onion, sliced
2 small tomatoes, sliced
250 gm yogurt
1 1/2 tsp red chilli powder
1 tsp turmeric powder
1 1/2 tsp coriander powder
1/2 tsp cumin powder
1 tbsp ginger garlic paste
Salt as required
2 tbsp oil


Heat oil in a pressure cooker and saute the onions till transparent. Add the beef, salt and very little water, close the cooker and cook till the beef is 3/4th cooked, around 3 whistles and 10 minutes on low flame.

Release the pressure, switch on the flame to meduim low and add the masalas and saute well till the raw smell goes. Add the soaked dal, tomatoes and yogurt along with 1/2 glass of water - there will be already water in the cooker from the cooked beef. Close the cooker and cook till dal is well cooked, approximately 2 whistles.

Open the cooker and cook on high till the water evaporates. Garnish with coriander leaves and serve hot with plain rice, naan or chapathis.

I have adjusted the spices as per our family tastes, especially on the cumin.

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