Mutton and dal in a delicious blend of masalas and vegetables
Preparation Time : 35 minutes
Cooking Time : 1 hour
Ingredients
Mutton, 1 inch cubes 500 grams
Split pigeon pea (toor dal/arhar dal) 1/4 cup
Split red lentil (masoor dal) 1/4 cup
Ghee 1/4 cup
Onions, sliced 2 medium
Ginger, chopped 1 inch piece
Garlic, chopped 5-6 cloves
Black peppercorns 10
Green chillies, slitand seeded 2
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Pumpkin, 1/2 inch cubes 100 grams
Brinjals, 1/2 inch cubes 3 medium
Potato, 1/2 inch cubes 1 large
Salt to taste
Fenugreek leaves, chopped 3 tablespoons
Fresh mint leaves, chopped 3 tablespoons
Tomatoes, chopped 2 medium
Dhansak masala 2 tablespoons
Tamarind pulp 2 tablespoons
Fresh coriander leaves, chopped 2 tablespoons
Method
Clean, wash and soak toovar dal and masoor dal for half an hour in two cups of water.Heat ghee in a pan. Add onions and sauté till golden. Add ginger and garlic and sauté for three to four minutes. Add mutton pieces and continue to sauté for five to ten minutes till lightly browned. Add black peppercorns, green chillies, turmeric powder and red chilli powder and mix. Add toovar dal, masoor dal and mix. Add pumpkin, brinjals, potato, salt and three cups of water. Bring it to a boil. Cook for ten minutes. Add methi leaves, mint leaves and mix. Add tomatoes and cover and cook till the mutton is done. This may take thirty to forty five minutes. You can cook in a pressure cooker too in which case it will get cooked faster. Switch off the heat. Remove mutton pieces and add dhansaak masala. Mix and add tamarind pulp. Mash the mixture in a blender. Transfer into a deep pan and add mutton pieces. Adjust consistency by adding water. Sprinkle coriander leaves and cook for a further five minutes. Serve hot with brown rice.
Split pigeon pea (toor dal/arhar dal) 1/4 cup
Split red lentil (masoor dal) 1/4 cup
Ghee 1/4 cup
Onions, sliced 2 medium
Ginger, chopped 1 inch piece
Garlic, chopped 5-6 cloves
Black peppercorns 10
Green chillies, slitand seeded 2
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Pumpkin, 1/2 inch cubes 100 grams
Brinjals, 1/2 inch cubes 3 medium
Potato, 1/2 inch cubes 1 large
Salt to taste
Fenugreek leaves, chopped 3 tablespoons
Fresh mint leaves, chopped 3 tablespoons
Tomatoes, chopped 2 medium
Dhansak masala 2 tablespoons
Tamarind pulp 2 tablespoons
Fresh coriander leaves, chopped 2 tablespoons
Method
Clean, wash and soak toovar dal and masoor dal for half an hour in two cups of water.Heat ghee in a pan. Add onions and sauté till golden. Add ginger and garlic and sauté for three to four minutes. Add mutton pieces and continue to sauté for five to ten minutes till lightly browned. Add black peppercorns, green chillies, turmeric powder and red chilli powder and mix. Add toovar dal, masoor dal and mix. Add pumpkin, brinjals, potato, salt and three cups of water. Bring it to a boil. Cook for ten minutes. Add methi leaves, mint leaves and mix. Add tomatoes and cover and cook till the mutton is done. This may take thirty to forty five minutes. You can cook in a pressure cooker too in which case it will get cooked faster. Switch off the heat. Remove mutton pieces and add dhansaak masala. Mix and add tamarind pulp. Mash the mixture in a blender. Transfer into a deep pan and add mutton pieces. Adjust consistency by adding water. Sprinkle coriander leaves and cook for a further five minutes. Serve hot with brown rice.
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