Weeknight Dhal and Masala Chops

An Easy Flavour-Packed Dinner: Weeknight Dhal and Masala Chops

Make Weeknight Dhal and Masala Chops for a flavour-packed dinner with creamy garlic dhal and boldly spiced oven-baked chops.

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Why You Will Love and Enjoy Weeknight Dhal and Masala Chops

• This combo gives you a full, satisfying dinner without complicated cooking.
• The dhal is creamy, buttery and loaded with garlic, curry leaves and warm spices.
• The chops are generously seasoned, oven-baked and perfect with rice, roti or naan.

Additional Information

• Can this be frozen? Yes. The dhal freezes particularly well. Allow it to cool completely, transfer it to airtight freezer containers and leave a little room for expansion. Freeze for up to 3 months for the best quality. The chops can also be frozen once fully cooked and cooled. Wrap them well or place them in airtight freezer containers and use within 2 to 3 months for the best texture. For the best result, freeze the dhall and chops separately. Thaw frozen food in the refrigerator before reheating.
• How long can it be stored and how? Dhal: Store cooled dhall in an airtight container in the refrigerator for up to 4 days. Cooked chops: Store cooked chops in an airtight container in the refrigerator for 3 to 4 days. Reheat the dhall gently on the stovetop or in the microwave. It will usually thicken considerably in the refrigerator, so stir in a splash of water before reheating. Reheat chops until they are hot throughout. Avoid repeatedly cooling and reheating the same portion. Don’t leave cooked dhall or chops at room temperature for more than 2 hours.
• Do I rinse the lentils? Yes. Rinse the lentils thoroughly before cooking.
• When do I add the salt? Add salt once the lentils are cooked. This also makes it easier to judge the final seasoning.
• How do I know when the dhal is ready? The lentils should be soft and creamy with no firm centre remaining.
• Do I cover the pot? The dhal can cook uncovered or partially covered. Keep an eye on the liquid and add more water if necessary.
• Can I use another type of lentil? Yes. Red lentils are ideal because they soften quickly and create a creamy dhal. Other lentils can be used, but cooking times and texture will change.
• Can I make the dhal thicker or thinner? Absolutely. For thicker dhall, let it simmer a little longer. For thinner dhal, stir in hot water a little at a time until you reach the consistency you like.
• Can I use fresh chilies instead of dried red chilies? Yes. Fresh chilies can be used, although the flavour will be slightly different.
• Can I leave out hing? Yes. If you don’t have hing, simply leave it out.
• Can I use a different cut of meat? Yes. Lamb, pork, or beef chops can work. Just adjust the cooking time according to the cut and thickness.
• Do I need to turn the chops? Turning them halfway through cooking helps them brown more evenly.
• Why should the chops rest? Resting them for about 5 minutes gives the juices a chance to settle before serving.

Ingredient Substitutions

• Pink or red lentils: Red lentils are the best choice for a creamy dhall, but yellow split lentils can be used. They will require a different cooking time and may produce a slightly different texture.
• Mustard seeds: Black or brown mustard seeds can be used depending on what you have available.
• Jeera seeds: Use cumin seeds if you don’t have jeera seeds.
• Fresh garlic: Garlic paste can be used in a pinch. Use approximately 1 to 2 tsp garlic paste in place of the fresh garlic.
• Fresh ginger and garlic paste for the chops: You can use separate ginger paste and garlic paste if that’s what you have available.
• Dhania jeera powder: Use a combination of ground coriander and ground cumin if you don’t have the prepared blend.
• Steak and chops spice: Any suitable all-purpose meat seasoning can be substituted, but check the salt content before adding extra salt.
• Garlic and herb seasoning: Use another garlic-based seasoning or a mixture of garlic powder and dried herbs.
• Butter: Ghee can be used instead of butter in the dhall.
• Stock cube: Leave it out completely if preferred, or use a low-sodium stock cube if you want additional savoury flavour.
• Chops: Lamb, pork or beef chops can be used. Choose according to preference, but adjust the cooking time for the specific cut and thickness.

Print

Good dhal doesn’t need to be complicated. Give the lentils garlic, curry leaves, mustard seeds, jeera and enough time to soften properly, then finish them with butter.

Weeknight Dhall and Masala Chops brings together creamy garlic lentils, fragrant curry leaves, warm spices and generously seasoned chops for a satisfying meal. The dhall is rich and buttery while the chops bake until beautifully browned, making this an easy dinner that delivers plenty of flavour without complicated cooking.

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