"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ruby Mashi's Dal Gosh Recipe

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This recipe for Ruby Mashi's Dal Gosh, by , is from Mitra Menezes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shibani Menezes
Added: Sunday, March 22, 2009


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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