My Grandma's signature dish- Dhal Bhaat

Dhal is yellow split peas and Bhaat means rice in bengoli. This is my grandmother's signature dish and the recipe has been passed from generation to generation. We used to gather around this meal on many Sunday dinner nights and enjoy great family time together.

           

INGREDIENTS :
500 grms basmati rice
1/2 kg beef
4-5 potatoes - sliced and fried
150 grms yellow split peas (matar dal)- boiled in water with 1/2 turmeric powder, 1/2 cumin seeds and salt
4 boiled eggs- sliced
2 tomatoes
1tbs tomato paste
2 tsp cumin seeds
1 tsp cumin powder
1/2 tsp chilli powder
1/2 garam masala
2-3 green chillies
chopped coriander leaves
chopped mint leaves
1 tbsp ginger garlic paste
1 large onion- sliced and fried
1 small onion
2-3 tbs oil

FOR THE MEAT MARINATE
1 tbs ginger garlic paste
1/2 tsp turmeric powder
1/2 garam masala powder
salt
pepper
3 tbs yoghurt

METHOD :

• Soak rice in cold water for at least an hour
• Marinate meat and set aside for half an hour
• In the meantime, grind together the small onion, tomatoes, green chillies and the tomato paste
• Cook meat in pressure cooker (or in a large pot with 2-3 cups of water) until done
• Heat oil in a pot, add slice onions and fry until golden brown- set aside
• Add 1 tsp of the cumin seeds in the oil followed by the tomatoes
• Allow to cook on low heat, add ginger garlic paste and the rest of spices
• Once oil starts to leave the side of the pot , add half of the fried onions and the meat with the gravy and simmer on low heat and remove from heat after 10-15 mins
• Bring water to boil, add salt, 1 tsp of cumin seeds
• Add rice and cook until 3/4 done. Drain
• Add half of the split peas in a layer on the meat in the pot
• Layer the fried potatoes so that it covers the meat and split peas
• Layer the sliced boiled eggs on top
• Add the chopped coriander and mint leaves
• Add one layer of rice followed by the other half of the split peas
• Add remaining fried onions
• Cook covered for 20 mins