Dalcha
contains meat | dairy free, nut free and gluten free
start to finish: 2 hours plus soaking time
serves four
This versatile short ribs and lentil stew allows you to add any firm vegetable. While kudoo (green squash) is traditionally added to the dish back home, the recipe below does not incorporate any headlining veggie.
The dal and the beef are started separately before being mixed and cooked together. Soak the lentils in advance, if possible, and start the dal first. Cook the beef in a larger pot so that there is plenty of room to add the dal. If you choose to add squash (or another vegetable such as eggplant or carrots) add them late in the cooking cycle after mixing in and cooking the tamarind.
This pairs great with bagara chawwal (rice cooked with onions browned in ghee and lightly flavoured with cloves, black peppercorn, cardamom and cumin).
Ingredients:
For soaking
½ cup chana dal
3 cups warm water
¼ cup tamarind pulp
1 cup hot water
For seasoning the dal
3 cups lukewarm water
½ teaspoon salt
¼ teaspoon turmeric
¼ teaspoon ground cayenne pepper
For the beef short ribs
6 tablespoons (⅜ cup) canola oil
1 cup finely sliced red onions
1 piece of cinnamon stick, about 1 inch long
1 cup thinly sliced tomato
1 teaspoon fresh puréed garlic
1 teaspoon fresh puréed ginger
1 teaspoon salt
¼ teaspoon turmeric
½ teaspoon ground red cayenne pepper
1 pound (454g) beef short ribs
For the final combination
3 green cayenne chilies, each about 2½ inches (6cm) long
¼ cup firmly packed chopped fresh coriander
2 stems of fresh curry leaves (each containing 12-15 leaves)
Utensils:
medium mixing bowl
small bowl
3-litre medium saucepan with lid for the dal
4-litre medium to large pot or saucepan with lid for the beef
electric hand blender
fine sieve
Method:
Soak the dal and tamarind
In a medium-sized mixing bowl, wash and rinse the chana dal in several changes of fresh water. Using the same bowl, soak the dal in 3 cups of warm water for one hour. Ensure the water level is one inch above the dal.
In a separate smaller bowl, soak the tamarind in 1 cup of hot water. Use a fork to press the tamarind in order to release its juices. Set it aside until needed in the final phase.
Prepare the dal
Once the dal has soaked, drain the water. Transfer the dal to a clean saucepan and add 3 cups of fresh lukewarm water. Cook on MEDIUM-HIGH heat.
Bring to a boil, then skim off and discard the foam. Reduce the heat to MEDIUM-LOW.
Add ½ teaspoon of salt. Stir.
Add the turmeric and ground cayenne and stir for 30 seconds.
Cover the pan and slow cook the dal until it is very soft, about 40 minutes.
Prepare the beef
As the dal slow cooks, start on the beef. Heat the oil in a large pot on MEDIUM-LOW. Let the oil heat slowly for about 3 minutes, then add the onions. Increase to MEDIUM heat and sauté the onions until medium brown.
Add the cinnamon stick. Reduce the heat to LOW.
When a strong aroma of cinnamon rises from the pot, add the sliced tomatoes. Gently stir. Increase the heat to MEDIUM-HIGH. Allow the tomatoes to cook for a couple of minutes.
As the tomatoes start to release their water, increase the heat to HIGH. Stir constantly until the water evaporates and the tomatoes start to stick.
Temporarily remove the pot from the heat so nothing burns. Add the garlic, ginger and salt. Stir for 10 seconds. Then add the turmeric and ground cayenne and stir again.
Place the pot back on the hot burner on MEDIUM-HIGH. Add the short ribs and mix well, stirring for two minutes.
Allow the beef to roast on MEDIUM-HIGH for about 10 minutes, stirring regularly.
When no water remains and the oil has risen to the top, set the saucepan aside on a cool burner until the dal is ready.
Combine and cook
When the dal is fully cooked and soft, remove it from the heat and mash with an electric hand blender until smooth.
Transfer the dal to the pot with the beef. Wash down the pan used to cook the dal with ½ cup water. Pour this over the beef as well.
Place a sieve over the pot and pour the tamarind water directly through it into the beef. Press firmly on the tamarind pulp with a fork or spoon to release as much of the sour juice as possible. Transfer the pulp back to its bowl and add ½ cup water to it. Squeeze and press it to release any remaining juices, then strain it through a sieve into the beef. Discard the leftover pulp.
Gently stir in the tamarind with the beef and dal, then cook on LOW for 20 minutes. Check the thickness of the dalcha at this point, understanding that it will thicken as it cooks and settles: if you desire a very soupy consistency, add more water now, according to taste.
As the dalcha bubbles and the aroma of tamarind vanishes, make a slit lengthwise down each of the green chilies without cutting them in half. Add them to the pot.
Add the coriander and stir. Submerge the long stems of curry leaves in the dalcha. If you want to add any firm vegetables, do it now. Reduce the heat to simmer and cover the pot. Stir occasionally.
Continue to slow cook on LOW for a final 30-40 minutes until the beef is tender. Ensure any added vegetables are also fully cooked and soft.
Remove the cinnamon stick and the long, bare curry leaf stems. Serve hot with rice or naan.
Tip: Traditionally the texture of dalcha is super smooth. So if you are inclined to achieve this elegant aesthetic, blend it smooth in a powerful upright blender rather than using a wand blender