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Beef mince dahl
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Prep Time:
5 minutes
Cook Time:
60 minutes
Total Time:
65 minutes
Spicy beef mince dahl, perfect for cozy winter nights.
Ingredients:
  • 500.00 ml yellow split peas, washed
  • 2000.00 gm water
  • 18.40 gm vegetable oil
  • 2 tsp turmeric
  • 2 tsp mustard seeds
  • 2 tsp cumin seeds
  • 1 tsp dried chilli flakes
  • 62.50 ml curry leaves, fresh or dried
  • 378.75 gm coconut milk
  • 500g 3 star beef mince
  • 7.50 gm mild curry powder
  • 4.80 gm salt
  • 250.00 ml natural yoghurt, to serve (optional)
  • 125.00 ml coriander leaves, to serve
  • Extra chilli flakes, to serve (optional)
  • Naan or roti bread, to serve (optional)
Instructions:
  • 1. In a large pot over high heat, combine yellow split peas, water, and turmeric. Bring to a boil and simmer for 45 minutes until the liquid has reduced, peas are tender, and the texture resembles a thick soup.
  • Heat a small frying pan over low heat and add vegetable oil, mustard seeds, cumin seeds, dried chili, and curry leaves. Cook slowly until the mustard seeds start to pop and the mixture becomes aromatic. Turn off the heat, remove from the pan, and set aside.
  • Add a touch more vegetable oil to the pan over high heat. Cook beef mince with curry powder and half the salt for 5 minutes until cooked through. Set aside.
  • When the dahl thickens, stir in coconut milk, spice mixture, salt, and reheat the mince if needed.
  • Spoon the dahl into serving bowls, generously top with mince mixture, and garnish with fresh coriander. Serve with optional additions like yoghurt, chili flakes, and bread if desired.

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