Dalca Daging (Beef Dal Curry)
Hi everyone. In this video I am going to share with you a Dalca Daging (Beef Dal Curry) recipe.
Dalca Daging is a traditional Malay dish from Malaysia and Singapore. It is a flavorful curry made with tender pieces of meat, often beef or mutton, cooked with vegetables and dal. It is known for its robust and aromatic flavors, combining the earthiness of the dal, sweetness of meat and vegetables with the warmth of the spices. This dish is popular during festive occasions and gatherings, as it brings people together to enjoy a delicious and comforting meal.
Happy cooking😉
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Several notes here to share with you:
💡 You can use split yellow peas as a substitute for chana dal.
💡 If you prefer, you can substitute beef short ribs with mutton/lamb or goat.
💡 Use either black or yellow mustard seeds based on your preference
Here is a quick rundown of the recipe:
INGREDIENTS:
Serve 6-8 Peoples
DALCA DAGING
=============
✅️ ±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
STEP 1
Soak the dal in lukewarm water for 1 hr, drain and rinse them. In a pot, bring 600ml of water and soaked dal to a boil over high heat before adding the turmeric powder. Cover, simmer for 45mins until tender over slightly above low heat.
STEP 2
After 45mins of simmering. Gently stir the cooked dal to loosen it up then switch off the heat. Pour 125ml of water. Give the mixture a quick stir. Cover the pot and set it aside for now.
STEP 3
In a bowl, combine curry powder and garam masala. Pour 125ml of water. Stir the mixture until the spices are well mixed. Prepare other ingredients as follow:
• Pound galangal, garlic, and shallots into a rough paste.
• Halve the onion and thinly slice each half horizontally.
• Bruise the lemongrass.
• Remove the curry leaves from their stalks.
• Fold each pandan leaf and tie it into a knot individually.
• Trim the top part of the okra.
• Cut snake beans into 5cm lengths.
• Cut the brinjal into three sections horizontally, further divide each
section into 4 portions.
• Cut the carrot into three sections horizontally, then cut each section
into 1.5cm thick sticks.
• Halve each potato and chili horizontally.
• Divide each tomato into 4 equal portions.
• Separate the meat from the rib. Cut the meat into three equal
portions horizontally. Slice each meat section against the grain to a
thickness of about ¼ inch. Saw each rib horizontally into six equal
sections. Rinse the ribs to remove any impurities.
STEP 4
Heat a pan over medium heat. Add cooking oil, star anise, cinnamon stick, and mustard seeds to the pan. Give the mixture a brief stir. Once the mustard seeds begin popping, add prepared pandan leaves, curry leaves, and lemongrass to the pan. Stir the mixture briefly before adding the sliced brown onion. Stir fry mixture until the onion becomes wilted.
Add pounded ingredients to the pan. Stir fry until they turn golden brown. Add curry powder and garam masala mixture, stirring until most of the liquid evaporates and oil separate. Pour about 125ml water. Stir until most liquid evaporates and oil separates once again. Add beef ribs, stir for 1min. Pour 125ml of water. Stir fry until liquid evaporates and oil begins to separate once more. Add beef strips, stirring to coat them generously in the mixture, about 1min. Add carrot and potatoes, stir to mix well. Add leftover 400ml water and coconut milk, stir to well combined. Spread chilies, brinjals, and snake beans. Bring to a boil over high heat covered. Once boiling, reduce the heat slightly above low, simmer for 15mins.
STEP 5
After 15mins. Quick stir mixture. Spread tomatoes and okra. Cover, simmer for another 20mins.
STEP 6
After 20mins. Season with salt. Stir to mix well. Add the cooked dal and stir again. Simmer over medium heat uncovered for 2mins. Switch off the heat and give a final gentle stir to loosen any settled ingredients. Dalca Daging is now ready to be served.
Happy cooking 😉🧡
Music Credits
Yellow Rose of Berkeley
Canal_3
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