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