Bharuchi Daar


1 cup split red gram lentils (toovar daal)
1/2 lb mixed lamb
1 tbsp stone flower (dagar na phool)
salt, to taste
1 tsp turmeric powder
2 tbsp garlic paste
1 tbsp ginger paste
3 cup water
3 tbsp vegetable/sunflower oil
1 cinnamon stick
2-3 cloves
2-3 green cardamom pods
5-6 black peppercorns
2 cloves of star anise
2 dry red chillies
1 onion, sliced
1 tin of peeled plum tomatoes, blended
2 tsp chilli powder (depending on your taste)
2 tsp coriander powder
1 tsp cumin powder
a handful of fresh fenugreek leaves, chopped
a handful of fresh coriander, chopped
1/2 tsp garam masala


1. Wash the lentils 3 times to get rid of some of the residues
2. In a pressure cooker, add the lentils, lamb, stone flower, 1/2 tsp salt, 1/2 tsp turmeric powder, 1 tbsp garlic paste, 1tbsp ginger paste and 3 cups of water. Close and pressure cook on high heat for 3 - 4 whistles.
3. Check to see if the lamb is cooked and put to one side.
4. In another post, heat the oil and add cinnamon stick, cloves, green cardamom pods, black peppercorns, star anise, red chillies, onion and the remaining garlic paste and saute till brown.
5. Now add in the blended tin tomatoes, chilli powder, coriander powder, cumin powder, the rest of the turmeric powder and salt to taste.
6. Also, add the chopped fresh coriander and fenugreek and cook for 10 mins on medium heat.
7. You will see the oil will start to separate a bit, now you can add your cooked meat from the pressure cooker. Stir in and cook on medium heat for another 10 mins.
8. Meanwhile, grind up the lentils from the pressure cooker and add it to the meat and mix. If you find it is too thick add 1 cup of boiling water.
The dear should be a pourable consistency since you are eating it with rice.
9. Cook the daar for 10 mins until it is bubbling and add the garam masala.

Garnish with coriander and serve hot with fluffy rice.

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