Meat or Chicken in Field Bean Dal
This traditional Parsi dish transforms a simple field bean curry into a luxurious main course by adding tender cuts of mutton or chicken. The recipe elevates the classic preparation by substituting the humble offal typically used with high-quality fatty meat, which is simmered alongside the creamy 'val' beans in a robust, spicy masala gravy. The result is a deeply savory and satisfying stew that perfectly balances the earthiness of the legumes with the richness of the meat.
Ingredients
- 1 1/2 pounds Mutton or Chicken (fatty cuts) (Use tender, fatty meat cut into pieces. Originally specified as '1.5 ratals' (approx 1.5 lbs).)
- 1 cup Split Field Beans (Val Dal) (Quantity estimated based on meat ratio. Use split val beans.)
- 2 medium Onions (Finely chopped. Quantity estimated for the masala base.)
- 3 tablespoons Ghee or Oil (Quantity estimated for sautéing.)
- 1 tablespoon Ginger-Garlic Paste (Quantity estimated.)
- 2 whole Green Chilies (Slit. Quantity estimated.)
- 1/2 teaspoon Turmeric Powder (Quantity estimated.)
- 1 teaspoon Red Chili Powder (Quantity estimated.)
- 2 teaspoons Dhana Jeera (Coriander-Cumin Powder) (Quantity estimated.)
- 1 teaspoon Garam Masala (Quantity estimated.)
- 1 1/2 teaspoons Salt (Or to taste. Quantity estimated.)
- 2 cups Water (Adjust as needed for gravy consistency. Quantity estimated.)
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Instructions
- 1Clean and wash the mutton or chicken pieces thoroughly. If using dry split field beans (val dal), soak them in water for at least 30 minutes to 1 hour prior to cooking.
- 2In a large pot, heat the ghee or oil over medium heat. Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.
- 3Add the turmeric, red chili powder, dhana jeera, and garam masala. Stir well. Add the cleaned meat or chicken pieces and salt. Sauté the meat in the spices for 5-7 minutes until it changes color and is well-coated.
- 4Drain the soaked val beans and add them to the pot. Pour in the water. Bring to a boil, then reduce heat to low, cover, and simmer until both the meat and beans are tender. (This may take 30-45 minutes for chicken, or up to an hour for mutton. Add more water if the gravy becomes too thick before the meat is cooked).
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