Tongue in Masoor Dal
This traditional Parsi delicacy pairs the unique, tender texture of goat tongue with earthy, wholesome brown lentils (masoor). The tongues are first poached and peeled to ensure tenderness, then simmered in a rich, spiced lentil gravy fragrant with ginger, garlic, and aromatic spices. It is a hearty, rustic dish best enjoyed with crusty bread or hot chapatis to soak up the savory sauce.
Ingredients
- 6 whole Goat tongues (Fresh)
- 1 1/2 cups Whole brown lentils (Masoor) (Quantity estimated for 6 tongues)
- 2 large Onions (Finely chopped (Quantity estimated))
- 1 tablespoon Ginger-garlic paste (Quantity estimated)
- 3 tablespoons Ghee or oil (Quantity estimated)
- 1/2 teaspoon Turmeric powder (Quantity estimated)
- 1 teaspoon Red chili powder (Quantity estimated)
- 1 teaspoon Garam masala or Dhansak masala (Quantity estimated)
- 1 teaspoon Salt (Or to taste (Quantity estimated))
- 4 cups Water (Approximate, for boiling lentils)
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Instructions
- 1Thoroughly wash the six goat tongues. Place them in a large pot with water and boil until tender. Once cooked, remove from the water and peel off the tough outer white skin. You may keep the tongues whole or cut them into two pieces each.
- 2While the tongues are cooking, prepare the lentil base (following the traditional method for 'Meat in Masoor'). Heat the ghee in a separate pot and fry the chopped onions until golden brown. Add the ginger-garlic paste, turmeric, chili powder, and masala, stirring for a minute until fragrant.
- 3Add the washed lentils, salt, and water to the spiced onion mixture. Cook until the lentils are tender but still hold their shape (not mushy). Add the prepared tongues to the pot and simmer together for 10-15 minutes to allow the flavors to meld. Serve hot.
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