SHOLA

INGREDIENTS

  • Mince Beef (keema) 1 kg
  • Bengal gram (chana dhal) 1/2 cup boiled and grinded
  • Rice 1/2 cup boiled and grinded
  • Buck Wheat (gehun) 1/2 kg (see below how to prepare)
  • Yellow lentil (moong dhal) 1/2 cup boiled and mashed
  • Red lentil (masoor dhal) 1/2 cup boiled and mashed
  • Onions 2 sliced
  • Dill (soya) 4 ghadi (bunches)
  • Tumeric (haldi) 1 tsp heaped
  • Red chilli powder 2 tbsp
  • Garam masala 1/2 tbsp
  • Salt as required
  • Ginger garlic 1 tbsp paste
  • Green chillies 8-10
  • For Garnishing:
  • Oil 1 cup
  • Cumin (zeera) (roasted and grinded) 2 tbsp
  • Ginger sticks 4 tbsp
  • Fresh coriander 1 bunch
  • Fresh mint 1 bunch
  • Onions 4 sliced and browned
  • Lemons 3-4

COOKING DIRECTIONS

To prepare gehun: Soak gehun in water for 3-4 hours. throw away the water then add fresh water.

Then cook by adding 2 tbs oil and using a wooden spoon blend and mix.

When the gehun mixture starts to whiten add a pinch of soda.

To make Shola: In a big wide pan add keema, add a little water so that it doesnt stick to pan.

Add onions, oil, chilli powder, garlic ginger, tumeric, garam masala 1 tsp, salt and mix.

Cook the keema and keep stirring.

Once the keema is cooked add gehun and stir constantly.

Add a little water so that the keema and gehun combines together and is able to cook.

Then add dill (soya), green chillies, rice, all the lentils (dhals) and mix very well.

Add a couple of cups of water or enough so that it doesnt stick.

Constantly stir so that no lumps form.

Add a little ginger sticks, a little mint, a little of fried onions and a little fresh coriander and keep mixing.

In a separate pan, heat oil.

Add the heated oil to the shola and give baghar.

Dish out and garnish with fresh coriander, mint leaves, brown onions, lemons, garam masala and cumin powder.

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