South‑Indian Black Dhal & Pork Stir‑Fry-CC
Main Dish • Herbs & Spices, Juice, Lentils, Pork, Vegetable
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Ingredients
- 1–1½ cups cooked Cuban pork, chopped or shredded
- 1 cup cooked black dhal, well drained
- 1 large yellow onion, thinly sliced
- 2 tbsp oil or ghee
- Spices & Aromatics
- 1 tsp black mustard seeds
- 8–12 curry leaves
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp turmeric (optional)
- Black pepper, to taste
- To Finish
- ¼–½ tsp garam masala
- Lemon juice or mild vinegar
- Salt, as needed
Directions
- Heat oil or ghee in a wide skillet over medium‑high heat.
- Add mustard seeds; cook until they begin popping.
- Immediately add curry leaves and let them crackle.
- Add onions with a pinch of salt; cook 5–7 minutes until soft and lightly golden.
- Lower heat slightly; stir in cumin, coriander, and turmeric. Bloom 20–30 seconds.
- Add pork; toss gently and cook 2–3 minutes to absorb spices.
- Fold in black dhal; heat through gently (1–2 minutes).
- Remove from heat; finish with garam masala, black pepper, and lemon or vinegar.
- Taste and adjust salt. Serve over hot rice.
Notes
- Keep texture dry—this is meant for rice, not saucy.
- Add 1–2 tbsp water if pan dries during cooking.
- Avoid over‑stirring once dhal is added.
