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Tuesday, 31 March 2015
meat can be made with many dals . I prefer using Channa Dal and like to
retain a bite in it. Also I don't like a gravy but like a ' luga lipta '
masala . In my moms home they use Dhuli Urad Dal and keep a gravy - so I
guess everything goes ! What you need to keep in mind is that your meat
masala will also flavor the dal , so the quantities will change
500 Grams Mutton - Marinate in 1 Tablespoon
each Ginger and Garlic paste for an hour , and pressure cook two
whistles without water .Open when cool , meat will be 75 % cooked.
Cup Channa Dal - Soak for 2-3 hours , boil uncovered till done but
firm, strain -lightly saute for 3-4 minutes in ghee / mustard oil adding
2 Large Onions - Chopped.
4 Tomatoes Minced/pureed
1 Tablespoon Garlic Paste.
1 Tablespoon Ginger Paste.
1-2 Tablespoons Lemon Juice
Ghee / Mustard Oil
Make Masala Powder :
2 Teaspoons Jeera.
1 Teaspoon Black Peppercorns.
1 Tablespoon Dhania Seeds.
1 1/2 Teaspoons Sauf.
4-6 Green Cardamon.
oil , tip in onions , when brown ad tomatoes , ginger ,garlic and whole
chilies.Cook covered till oil seperates , now add the masala powder and
salt.Tip in meat and give it a good bhuno till done , adding slashes of
water.When meat is cooked , add channa dal , gently cook with meat for
7-8 minutes covered on low heat to marry flavors , add water according
to desired gravy , and adjust flavors after adding 1-2 tablespoons lemon