"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
1/3 cup EACH pink masoor, chana and arhar 1 tsp tamaring extract 3 large onions, chopped 1 kg meat, cubed 2 tomatoes, chopped 1 large piece ginger, ground 10 cloves of garlic, ground 1 heaped tsp EACH dhania and jeera powder chili powder, huldi, salt chopped mint and hara dhania
1. Fry onions till golden. 2. Add tomatoes and spices and fry till oil seperates and tomatoes are stringy. 3. Add meat and dal and cover with hot water. Cook till tender. 4. Add tamarind and fast boil for 2 minutes. 5. Garnish with mint and hara dhania.
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