Afghan dumplings with beef sauce and yogurt (ashak)
Afghan dumplings with beef sauce and yogurt (ashak) is best delecious recipe. A pulse related to the chickpea is called chana dal. Due to its extremely low glycaemic index, chana dal is a useful supplement to a diabetic’s diet. Although it takes two hours to prepare this ashak dish, you can reduce the workload by enlisting a few additional pairs of hands.
Ingredients
Dough
- 1 kg plain flour
- 2 tbsp salt
- 1 tbsp vegetable oil
- 500 ml(2 cups) water
Sauce
- 250 ml vegetable oil
- 2 large chopped onions
- 1 kg beef mince
- 4 chopped garlic cloves
- 1 red capsicum
- 400g can diced tomatoes
- 2 medium red chillies, chopped
- 1 tbsp ground turmeric
- 1 tbsp salt
- 250 ml boiling water
- 1 cup chana dal
Filling
- 1 kg bandana
- 1 tbsp freshly ground black pepper
- 1 tbsp salt
- 2 tbsp margarine
- 1 bunch coriander
- Garlic yogurt
- 2 garlic cloves
- 1 tsp salt
- 1 kg natural yogurt
- 250 ml water
Instructions
- When preparing the dough, combine the flour, salt, and oil in a large basin. Add the water gradually while stirring until a firm dough forms. You might not require all of the water. Turn the dough out onto a lightly dusted work surface and knead for 8 to 10 minutes, or until it is elastic and smooth. Refrigerate for at least 30 minutes while wrapped in plastic.
- In a big pot over medium-high heat, warm the oil to prepare the sauce. Until golden, cook the onion for 8 minutes. Remove onion from skillet while reserving as much oil as you can. Add the mince and cook for 15 minutes, or until the liquid has evaporated and is just beginning to brown. With the exception of the boiling water and chana dal, add the onion back to the pan along with the rest of the ingredients. Well combine, then heat for two minutes. Include the boiling water. For 30 minutes, simmer with the lid on, the heat reduced to low, and additional water added as needed. After adding, whisk in the chana dal. Prior to serving, reheat.
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- The filling is prepared by combining all the ingredients, then chilling it until required.
- Use a mortar and pestle to grind the garlic and salt into a smooth paste to produce the garlic yogurt. In a bowl, stir the yogurt, garlic paste, and water until well combined. Place aside.
- Ashak should be cooked in batches for 3 to 4 minutes, or until they float to the top and begin to turn over. Good drainage
- A serving platter should be covered with the garlic yogurt. Spoon the beef sauce on top of the ashak. Sprinkle with plenty of dried mint.
