Indian Delights

Meat Free Dhall Gosht

Serves 4 – 6
Cooking time 30 minutes


2 packs Thick Cut Chunk Strips
125ml pea dhall
125ml moongh dhall
125ml lentils
4 bay leaves
4 cloves
2 star anise
2 whole cardamom (elaichi)
4 cinnamon sticks
2 dry chillies, finely chopped
5 tbsp. oil
10ml food colouring
Salt to taste
1 can sugar beans
1 onion, finely sliced
10ml ginger and garlic
Half cup tomato puree
15ml masala
10ml ground cumin (jeera)
10 ml ground fennel seeds (somph)
2 green chillies, finely chopped
2 tbsp. margarine
Coriander (dhania) for garnish


Mix all the dhalls and lentils together and rinse well. Drain and add 2 bay leaves, 2 cloves, 2 star anise, 2 whole cardamom, 2 cinnamon sticks, dry chillies, 1 tbsp. oil, food colouring, pinch of salt and canned sugar beans. Cook through and add set aside.

Heat 4 tbsp. oil in a medium sized pot and add onion, Fry’s pieces, 2 cinnamon sticks, 2 bay leavesf, 2 cloves, green chillies, ginger and garlic, masala, cumin seeds, fennel seeds and salt to taste. Cook for 5 minutes. Add tomato puree and cook through for 8-10 minutes. Add in cooked dhall mixture and margarine.

Simmer for 2 minutes and garnish with coriander.

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