Go Back
–+ servings
Beef Tongue Dal

Beef Tongue Dal

This beef tongue dal offers a unique twist on classic dal, adding rich, meaty flavors paired with delicious spices. It's a comforting yet exciting meal that is sure to become a new favorite.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 632 kcal

Ingredients
 
 

For the Beef Tongue:

  • 750 g Beef Tongue cleaned, outer skin removed
  • 3 g Peppercorns
  • 1 Bay Leaf
  • 1 tsp Salt
  • 2 Garlic Cloves
  • 30 g Green Chilli
  • 1 Red Onion halved

For the Yellow Dal:

  • 50 g Yellow Moong Dal Yellow Lentils
  • 50 g Toor Dal Split Pigeon Pea
  • 125 g Tomato chopped, adjusted to preference
  • ½ tsp Turmeric Powder
  • 650 ml Reserved Tongue Stock
  • 1 Tbsp Ghee
  • 3 g Ginger julienned
  • 3 g Garlic chopped
  • 35 g Onion sliced
  • 1 Small Green Chilli halved and deseeded
  • A pinch of Hing Asafoetida
  • 10 Curry Leaves
  • ¼ tsp Cumin Seeds
  • ¼ tsp Mustard Seeds
  • ¼ tsp Amchur Dry Mango Powder
  • ¼ tsp Black Pepper Powder
  • Cilantro for garnish

Instructions
 

Preparing the Beef Tongue:

  • Add the beef tongue, onions, garlic cloves, green chili, peppercorns, and salt in an Instant Pot or pressure cooker. Add enough water to cover. Cook for 90 minutes.
  • Remove the beef tongue and set aside. Strain the stock through a sieve, mashing some onions and garlic into it for added flavor. Skim off and discard the top layer of fat. Reserve the stock.
  • Allow the beef tongue to rest for at least 15 minutes, then chop it into chunks.

Cooking the Yellow Dal:

  • Rinse the yellow lentils and split pigeon pea under running water until the water runs clear.
  • In the Instant Pot, mix the lentils, dal, turmeric, chopped tomatoes, and reserved beef tongue stock. Cook on high pressure for 15 minutes. Release the pressure, then strain the mixture, reserving the liquid. Set aside.
  • In a large pot or Karai, heat ghee over medium heat. Sauté the onions until browned, then push them to the side of the pot.
  • Add mustard seeds, cumin seeds, ginger, curry leaves, and chili to the center of the pot. Stir to mix, then add garlic, hing, and the cubed beef tongue. Sauté for a few minutes.
  • Stir in the strained yellow lentil and beef tongue stock mixture. Season with amchur powder, black pepper, and cilantro. Adjust the seasoning to taste.

To Serve:

  • Serve the beef tongue dal garnished with additional cilantro and a squeeze of lime.

Nutrition

Calories: 632kcalCarbohydrates: 22gProtein: 40gFat: 42gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 145mgSodium: 229mgPotassium: 817mgFiber: 7gSugar: 3gVitamin A: 378IUVitamin C: 59mgCalcium: 84mgIron: 6mg
Keyword Beef Tongue Dal
Tried this recipe?Let us know how it was!