Recipe Notes:

• You could substitute chana dal with split yellow peas if you prefer. Split Mung bean is not recommended in this recipe as they are easily overcooked and become mushy.

• You could substitute beef short ribs with mutton/lamb, or goat if you prefer.

• You could use only a few types of vegetables listed in the recipe if you prefer.

• Adjust the amount of salt to fit your personal preference.

• Black mustard seeds have a strong nutty, sharp taste. On the other hand, yellow mustard seeds are milder. While they differ in color and flavor, you can use whichever is available to you.

INGREDIENTS FOR DALCA DAGING

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(Serves 6-8 peoples)

✅️ ±750 g Beef Short Ribs

✅️ ±150 Chana Dal

✅️ 1 Cinnamon Stick

✅️ 3 Star Anise

✅️ 1 Tbsp Black Mustard Seeds

✅️ 2 Tsp Turmeric Powder

✅️ 3 Tbsp Curry Powder

✅️ 1 Tsp Garam Masala

✅️ 1 Brown Onion (±140 g)

✅️ 3 Shallots (±65 g)

✅️ 1 Bulb Garlic 

✅️ ±50 g Galangal

✅️ 3 Stalk Curry Leaves

✅️ 1 Stalk Lemongrass

✅️ 2 Pandan Leaves, halved

✅️ 3 Potatoes (±280 g)

✅️ 3 Tomatoes (±300 g)

✅️ 1 Carrot (±130g)

✅️ 8 Snake Beans (±100 g)

✅️ 1 Brinjal (±180 g)

✅️ 6 Okra (±140 g)

✅️ 2 Green Chili (±100 g)

✅️ 1.5 Litre Plain Water

✅️ 300 ml Coconut Milk

✅️ ½ Cup Cooking Oil

✅️ 1½ Tsp Salt

METHOD OF PREPARATION:

1. To prepare the dal, begin by soaking it in lukewarm water for approximately 1 hour. This soaking process helps to soften the lentils and reduce their cooking time. After the dal has soaked, drain the water and thoroughly rinse the lentils under running water to eliminate any impurities.

Next, take a pot and add around 600ml of water to it. This water will serve as the cooking liquid for the dal. Reserve the remaining 900ml of water for later use. Place the soaked dal into the pot with the water and bring it to a boil over high heat. Once boiling, add turmeric powder to the pot and stir well to ensure even distribution.

Cover the pot with its lid and reduce the heat to slightly above low. Allow the dal to simmer until it becomes tender and starts to break down, typically taking about 45 minutes. 

2. After approximately 45 minutes of cooking, carefully remove the lid from the pot to release the hot steam. Give the cooked dal a gentle stir to loosen it up. Then, switch off the heat.

Take about 125ml of water from the remaining 900ml and pour it into the pot with the cooked dal. Set aside the remaining 775ml of water for later use. Give the mixture a quick stir to ensure it is well mixed, incorporating the additional water. At this point, you can put the pot aside for the time being.

3. In a bowl, combine 1 tablespoon of curry powder and 1 teaspoon of garam masala. Pour approximately 125ml of water from the remaining 775ml into the bowl, reserving the remaining 650ml for later use. Stir the mixture until the spices are well mixed with the water.

Using a mortar and pestle, pound the galangal, garlic, and shallots together until they form a rough paste. Halve the onion and thinly slice each half horizontally. Bruise the lemongrass using a pestle. Remove the curry leaves from their stalks and discard the stalks. Fold each halved pandan leaf and tie it into a knot individually. Trim off the top part of the okra and leave them whole. Cut the snake beans into 5cm lengths. For the brinjal, cut it into three sections horizontally, then further divide each section into three or four equal portions. Similarly, cut the carrot into three sections horizontally, and then further cut each section into approximately 1.5cm thick sticks. Halve each potato horizontally. Cut each chili in half horizontally. Divide each tomato into four equal portions.

Separate the meat from the rib. Cut the meat into three equal portions horizontally, and then slice each section against the grain to a thickness of about ¼ inch (±0.7cm). Using a handsaw, saw each rib horizontally into six equal sections. Finally, use a sharp knife to separate the last joint. Rinse the ribs to remove any impurities.

4. Heat a pan over medium heat until it is hot enough for cooking. Add cooking oil to the pan and then introduce star anise, cinnamon stick, and mustard seeds. Give the mixture a brief stir and then allow it to sit without stirring until the mustard seeds start popping. Once the mustard seeds begin popping, carefully add the prepared pandan leaves, curry leaves, and lemongrass to the pan. Stir the mixture briefly before adding the sliced brown onion that was prepared earlier. Increase the heat to high and continue stirring until the onion becomes wilted, approximately 5 minutes.

Now, add the pounded ingredients that were prepared earlier to the pan. Stir the mixture until they turn golden brown, which should take around 2 minutes. Add the prepared curry powder and garam masala mixture to the pan, stirring until most of the liquid evaporates and the oil starts to separate. Pour about 125ml of water from the remaining 650ml into the pan, setting aside the remaining 525ml for now. Continue stirring the mixture until most of the liquid evaporates and the oil separates once again.

Introduce the beef ribs that were prepared earlier to the pan, stirring together to generously coat the beef ribs for about 1 minute. Pour about 125ml of water from the remaining 525ml into the pan, reserving the remaining 400ml for later use. Continue stirring the mixture until most of the liquid evaporates and the oil begins to separate once more.

Add the beef strips that were prepared earlier to the pan, stirring together to coat them generously in the mixture for about 1 minute. Add the carrot and potatoes that were prepared earlier in the pan, stirring until well mixed. Pour the remaining 400ml of water and coconut milk into the pan, giving the mixture a brief stir to ensure everything is well combined. Spread the prepared chilies, brinjals, and snake beans over the mixture in the pan. Cover the pan with its lid and bring it to a boil over high heat. Once boiling, reduce the heat slightly above low and simmer the mixture for approximately 15 minutes.

5. After approximately 15 minutes of simmering, cautiously remove the lid from the pan. Give the mixture a quick stir to ensure everything is well mixed. Place the prepared tomatoes and okra on top of the mixture in the pan. Cover the pan with its lid once again. Allow the mixture to continue simmering for an additional 20 minutes.

6. After approximately 20 minutes, cautiously remove the lid from the pan. Season the mixture with salt according to taste. Give the mixture a brief stir to ensure all the flavors are well combined. Add the cooked dal that was prepared earlier into the pan. Give the mixture another quick stir to incorporate the dal.

Simmer the mixture over medium heat, leaving it uncovered, for about 2 minutes. After 2 minutes, switch off the heat and give the mixture a final gentle stir to loosen any ingredients that may have settled. The dal is now ready to be served.

RECIPE PHOTO GALLERY