Recipe of Super Quick Homemade Daal Ghost (Lamb with Lentils)

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Before you jump to Daal Ghost (Lamb with Lentils) recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Conserve Money In The Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers along with hippies? Those days are over, and it appears we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are not able to change things for the better without everyone's active participation. These types of modifications need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen area is a good starting point saving energy by going more green.

A large amount of electricity is definitely consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old models which might be more than ten years old. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.

From the above it should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is quite easy to live green, all things considered. A lot of it really is basically using common sense.

We hope you got benefit from reading it, now let's go back to daal ghost (lamb with lentils) recipe. You can have daal ghost (lamb with lentils) using 19 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Daal Ghost (Lamb with Lentils):

1. Provide 4 tbsp of Toor dal.
2. Provide 2 tbsp of Chana dal.
3. Prepare 2 tbsp of Masoor dal.
4. Get 1 pack of lamb (about 500g) (boneless and cubed).
5. You need 1 tbsp of ghee.
6. You need 2 tbsp of cumin seeds.
7. Get 2 of onion slices.
8. Use 2 tbsp of ginger (grated).
9. Provide 2 tbsp of garlic (grated).
10. Take 2 tbsp of green chilli (finely chopped).
11. Prepare 1 tin of tomato.
12. You need to taste of Salt.
13. Prepare 1 tbsp of turmeric powder.
14. Prepare 1 tbsp of coriander powder.
15. Use 1 tbsp of red chilli powder.
16. Provide 1 tbsp of garam masala.
17. Use 1 handful of coriander.
18. Get 2-3 of red chilli (sliced for garnish).
19. Get of Pressure cooker or big saucepan or casserole pot.

Instructions to make Daal Ghost (Lamb with Lentils):

1. Heat the ghee in a deep pan (on medium heat). When hot, add the cumin seeds. Fry till the spluttering stops then add onions and fry until they begin to turn pale golden in colour..
2. Add ginger and garlic in then fry for a minute. Then add the coriander, cumin, turmeric, green chili, red chillpowder and garam masala powder and fry till the oil separates from the masala. Keep stirring the sauce..
3. Add tin of tomato and fry for a few minutes, stirring often. Now add the lamb, salt to taste, and stir well. Fry till browned. Now add all the dals/lentils to the pot. Stir well and add three cups of water. If you are using a pressure cooker, this is the time to put on the lid and cook until you have heard three whistles. The dal/lentils should be done by now. Turn off the heat and allow the steam to release and open the pressure cooker..
4. If you are using a casserole or saucepan to cook the Dal Gosht, you need to let the dal come to a boil after adding the water and then simmer, cover the saucepan with lid, and cook until the dal/lentils are soft. The end consistency of this dish needs to be like thick porridge, so keep checking to see if you need to add more water. Add hot water as required to maintain the right consistency until the dal/lentils are cooked. Serve with naan bread or chapati and pilau rice.

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