Dal gosht | Jaffar Bhai’s Delhi Darbar Style Dal Gosht | By Cook With Farheen & Arsheen

Summary

This video script outlines the process of making a flavorful lentil and vegetable curry. It begins with washing and soaking half a cup of chickpeas in 14 cups of hot water for 2 hours. The soaked chickpeas are then blended until smooth. The recipe continues with sautéing spices, adding tomatoes, and a blend of herbs and spices including ginger, garlic, cumin, and black pepper. Vegetables like eggplant and bell peppers are cooked until tender, followed by a simmering process with the addition of warm water and the blended chickpeas. The dish is finished with a touch of lemon juice and chopped cilantro, creating a rich and aromatic curry.

Takeaways

• 🌾 Start by washing and soaking 1/2 cup chickpeas in 3 cups of warm water for 2 hours.
• 🔄 If time permits, use normal room temperature water for soaking instead.
• 🍽️ Blend the soaked chickpeas using a hand blender until smooth in texture.
• 🧄 Add 2 tablespoons of jaggery paste and 1 teaspoon of green chili paste, sauté on medium flame for a minute.
• 🍅 Incorporate 2 medium-sized tomatoes, chopped, into the mixture.
• 🌿 Season with 2 tablespoons of coriander powder, 1 tablespoon of red chili powder, 2 teaspoons of cumin powder, according to taste.
• 🍵 Add half a teaspoon of black pepper powder and 1/2 teaspoon of turmeric powder, along with 1/2 teaspoon of ginger.
• 🔥 Sauté the mixture until oil separates, ensuring a good mix of flavors.
• 🥦 Add the previously prepared bottle gourd balls to the mixture and cook on slow flame for 5-7 minutes to allow the spices to infuse.
• 🥣 After adding the bottle gourd, mix in 2 teaspoons of garam masala powder and adjust the consistency with water if needed.
• 🍲 Finally, add the water from the bottle gourd balls and the blended chickpeas, simmer for 8-10 minutes, and stir occasionally.
• 🍹 Finish by adding 1 tablespoon of lemon juice and chopped coriander leaves, mixing well to integrate the flavors.

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