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Mashed Curried Vegetables, Dried Peas And Beans With Lamb
(Dhansak)
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| What You Need: |
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DRIED PEAS AND BEANS
1 cup arhar dal (dried pigeon peas)
¼ cup chana dal (dried chick-peas)
¼ cup mung dal (dried mung beans)
1 tablespoon salt
5 cups water
MASALA
A 2-inch piece of stick cinnamon, wrapped in a kitchen towel and coarsely crushed with a rolling pin or mallet
3 dried hot red chilies, each about 1½ inches long, washed and seeded
The seeds of 8 whole cardamom pods or ½ teaspoon cardamom seeds
8 whole cloves
2 teaspoons coriander seeds
2 teaspoons cumin seeds
15 whole black peppercorns
1/3 cup water
LAMB AND VEGETABLES
½ cup ghee
2 tablespoons finely chopped fresh ginger root
2 teaspoons finely chopped garlic
2 pounds lean boneless lamb, preferably leg or shoulder, cut into 1½ -inch cubes
1 teaspoon turmeric
1 teaspoon salt
1 medium-sized eggplant (about 1 pound), washed but not peeled, and cut into 1-inch cubes
1½ pounds pumpkin, acorn squash or hubbard squash, peeled, seeded and the pulp cut into ½-inch cubes
9 medium-sized fresh tomatoes, washed, stemmed and coarsely chopped
¼ cup fresh hot green chili, about 3 inches long, washed, stemmed, seeded and coarsely chopped
4 tablespoons coarsely chopped fresh mint
2½ cups water
3 medium-sized onions, peeled, cut in half lengthwise, and sliced lengthwise into paper-thin slivers
3 tablespoons finely chopped fresh coriander (cilantro)
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| How To Cook: |
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DRIED PEAS AND BEANS:
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1. Carefully pick over the dried daland discard any discolored peas or bits of foreign material. Wash the dal thoroughly under cold running water until the draining water runs clear. Drop the peas and beans inro a heavy 3- to 4- quart saucepan, add 1 tablespoon of salt, and pour in 5 cups of water.
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2. Bring to a boil over high heat, reduce the heat to low, and simmer partially covered for 40 minutes. Set the dal aside at room temperature and let them cool in their cooking liquid.
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MASALA:
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1. Meanwhile, prepare the masala in the following fashion: Combine the cinnamon, dried hot chilies, cardamom, cloves, coriander, cumin, peppercorns and 1/3 cup of water in the jar of an electric blender.
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2. Blend at high speed for 30 seconds, turn off the machine, and scrape down the sides of the jar with a rubber spatula. Then blend again until the mixture becomes a smooth puree.
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LAMB AND VEGETABLES:
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1. In a heavy 8- to 10-quart casserole heat ¼ cup of the ghee over moderate heat until a drop of water flicked into it splutters instantly. Drop in the ginger and garlic, and stir for a minute, then add the lamb, turmeric and 1 teaspoon of salt.
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2. Lifting and turning the cubes of meat constantly, fry for about 5 minutes, or until they are lightly browned on all sides. Add the eggplant and pumpkin or squash, and continue to stir for 5 minutes. Add the masala, tomatoes, fresh chili and mint, and cook, stirring, for 5 minutes longer.
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3. Transfer the cubes of meat to a bowl and stir the dal, their cooking liquid and 2½ cups of water into the vegetables. Bring to a boil over high heat, reduce the heat to low and, stirring occasionally, simmer partially covered for 20 minutes, or until the dal and vegetables are soft and almost falling apart.
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4. With the back of the spoon or a potato masher, mash the mixture to a fairly smooth puree. Return the meat to the casserole and, stirring occasionally, simmer for 15 minutes longer. While the pureed vegetables and meat are simmering, heat the remaining ¼ cup of ghee in a heavy 10-to 12-inch skillet and, stirring constantly, fry the onions for about 10 minutes, until they are crisp and deeply colored.
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