Monday, July 29, 2013

Smoked Meat In Dal/A Rustic Dimasa Dish

Lentils with smoked pork and garnished with ginger leaves
Recently, I had smoked some pork over a wood-fire in our backyard. Smoked meat enhances the taste and flavour of any dish that it's added to. It's been a while since I had lentils with smoked meat and that was on my list. This kind of cooking is usually preferred in the winter months when the temperature turns so much cooler and it's a joy to work with fire and smoke to create these timeless dishes.

During my childhood, our kitchen had a lingering smell of smoke, a wood-fire that glowed with welcome and a bamboo shelf above the hearth that stocked and cured meat and fish. Known as "gari", it was a common sight in Dimasa homes. Writing my post today reminds me of the kitchen where this taste (in my life) originated. Dal gosht is common in other parts of our country but we prefer smoked varieties of fish or meat in dal. We also like to add a whole lot of vegetables but usually one variety at a time.
Ingredients used in this dish
100 grams Masur dal
About 10-15 pieces of smoked pork 
3 onions, grated
4-5 cloves of garlic, roughly chopped
1 tiny piece of ginger, coarsely grated
8-10 chillies, chopped fine
Chopped tomatoes (optional)
A quarter teaspoon of turmeric powder
Salt to taste
A tablespoon of oil
4-5 ginger leaves for the garnish
Hot water

Method:-
Wash the dal and keep aside as you prepare the rest of the spices.Heat the cooker and pour the oil in it. As soon as it turns hot add the fatty portions of meat along with the grated onions. Cook till the onions change colour then add the rest of the meat and the ground spices.

Keep stirring, add the turmeric and the salt. If you're adding tomatoes, they can go in now. The meat need not be fried for long. Add the drained dal and stir well. Let it cook for five minutes or so before you add the hot water. It shouldn't be too watery. Cover with the lid of the cooker and cook till one whistle.Take off the lid when the steam goes off. Transfer to a serving dish and garnish with bruised and roughly torn fresh ginger leaves.

A rustic dish but delicious!
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