Beef with Channa Dal
Servings Prep Time
8-10people 15minutes
Cook Time
1hour
Servings Prep Time
8-10people 15minutes
Cook Time
1hour
Ingredients
Whole Spices
Dry Powder Spices
Instructions
  1. Place 2 cups rinsed channa dal in a deep pot. Add enough water to submerge them completely. Boil over medium heat.
  2. While the channa is boiling, chop onions, garlic, ginger and tomatoes. (Love this mortar and pestle I bought during a cooking class in Bangkok to make the ginger-garlic paste, but you can also finely chop instead.)
  3. In a separate large pot (6-7 quart) heat oil, onion, and whole spices over medium high heat for 1-2 minutes. Add ginger-garlic paste and cook for 1-2 minutes. Add tomatoes and salt and stir.
  4. Mix in the dry spices and cook for another 2 minutes. Rinse the beef and stir to coat with spices. Continue to cook the beef for about 10 minutes. Stir as necessary.
  5. Check on the channa. It should have started to soften. Rinse and add to the pot with the beef. The channa will continue to cook with the beef. Stir to coat with the beef and spice mixture.
  6. Cover with lid and and let the spices soak the channa. About 10 minutes. Add 1 cup of hot water, stir, and re-cover.
  7. Add chopped coriander and chilies. Cover and reduce heat. Simmer for 30 minutes (longer if you prefer the channa to completely break down).
Recipe Notes

I prefer to make a big pot of curry on weekends and freeze a few small batches for work nights, but the recipe can be modified for smaller portions too.  To save time you can buy beef that is already cubed and most South Asian stores also carry ginger-garlic paste if you want to skip that step as well.