Spiced Tuvar Dal with Goat Offal

Name: Spiced Tuvar Dal with Goat Offal
Ingredients: 1 cup Tuvar dal (split pigeon peas) (Substituted for 'Val dal' as per recipe instructions.); 12 pieces Goat offal (intestine/chunda and fatty parts/madan) (Originally '8 chunda and 4 madan'. Can substitute with 250g fatty mutton chunks if offal is unavailable.); 2 pieces Goat trotters (Optional. Cleaned and cut. Adds richness to the dal.); 1 medium Onion (Finely chopped. Estimated ingredient for the masala base.); 1 tablespoon Ginger-garlic paste (Estimated ingredient for the masala base.); 1/2 teaspoon Turmeric powder (Estimated ingredient for the masala base.); 1 teaspoon Red chili powder (Estimated ingredient for the masala base.); 1 teaspoon Garam masala or Dhansak masala (Estimated ingredient for the masala base.); 1 teaspoon Salt (Or to taste. Used for both cleaning and cooking.); 2 tablespoons Wheat flour or Vinegar (For cleaning the offal. Modern substitution for traditional cleaning methods.); 4 cups Water (Estimated for cooking the dal.)

This traditional Parsi dish transforms simple pigeon peas into a rich, meaty stew by simmering them with specific cuts of goat offal, including the fatty 'madan'. The lentils break down into a creamy, spiced base that absorbs the savory richness of the meat, creating a deeply satisfying texture and flavor. It is classically served with rice or roti for a complete, hearty meal.

Ingredients

1 cup Tuvar dal (split pigeon peas) (Substituted for 'Val dal' as per recipe instructions.)
12 pieces Goat offal (intestine/chunda and fatty parts/madan) (Originally '8 chunda and 4 madan'. Can substitute with 250g fatty mutton chunks if offal is unavailable.)
2 pieces Goat trotters (Optional. Cleaned and cut. Adds richness to the dal.)
1 medium Onion (Finely chopped. Estimated ingredient for the masala base.)
1 tablespoon Ginger-garlic paste (Estimated ingredient for the masala base.)
1/2 teaspoon Turmeric powder (Estimated ingredient for the masala base.)
1 teaspoon Red chili powder (Estimated ingredient for the masala base.)
1 teaspoon Garam masala or Dhansak masala (Estimated ingredient for the masala base.)
1 teaspoon Salt (Or to taste. Used for both cleaning and cooking.)
2 tablespoons Wheat flour or Vinegar (For cleaning the offal. Modern substitution for traditional cleaning methods.)
4 cups Water (Estimated for cooking the dal.)

Instructions

1Thoroughly clean the goat offal (chunda and madan) and trotters (if using). Rub them with salt and wheat flour (or vinegar) to remove any impurities and odors, then rinse repeatedly under cold running water until clean.
2Wash the tuvar dal. In a large pot, combine the washed dal, cleaned meat pieces, chopped onion, ginger-garlic paste, turmeric, chili powder, garam masala, salt, and water.
3Bring the mixture to a boil, then reduce heat and simmer until both the dal and the meat are completely tender. If using a pressure cooker, cook for about 4-5 whistles or 15-20 minutes.
4Once cooked, carefully remove the meat pieces from the pot. Whisk or mash the dal until it is smooth and creamy. Return the meat pieces to the dal and simmer for another 2-3 minutes to integrate the flavors. Serve hot with rice or roti.