| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains |
|
India acces, Veggie |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Toor dal |
| 1/2 |
c |
Masoor dal |
| 1 |
sm |
Brinjal |
| 1 |
sm |
Piec red pumpkin |
|
|
A few sprigs of Methi bhaji |
| 1/2 |
|
Leg of lamb cut into 2-1/2 cm pieces |
| 2 |
|
Onions finely chopped |
| 2 |
lg |
Tomatoes |
| 2 |
ts |
Salt |
| 1 |
ts |
Ground ginger garlic paste |
| 2 |
ts |
Dhansakmasala |
| 2 |
ts |
Dhaniajeera masala |
| 2 |
ts |
Sambhar masala |
| 2 |
lg |
Spoons of oil; up to 3 |
| 1/4 |
ts |
Haldi powder |
| 5 |
|
Green chillies |
| 5 |
|
Red chillies |
| 1 |
ts |
Cummin seeds |
| 1 |
sm |
Pod garlic |
| 5 |
|
Pepper corns; up to 6 |
| 1 |
|
Cinnamonsticks; up to 2 |
|
|
( grind the above spices to a paste) |
INSTRUCTIONS
Heat oil in a pan and fry the onion till brown.
Add the ground masala and the dry masala powder add in tomatoes and
frywell.
Add the mutton pieces and saule it along with the masala till the water of
the mtton dries up and oil floats on top. Add 1 cup of water and pressure
cook the mutton for 15 minutes and leave aside. In cooker mix the dals and
vegetables, add salt, haldi, add enough water to cover the dals and
pressure cook for 15 minutes. Cool and keep aside.
Sieve the dal after it is cooked and add the cooked mutton with the masala
into the dal and cook on slow fire till and thick sum forms on top and the
dal looks thick and dark brown in colour.
Squeeze the juice and 1 lemon Add water if the dal is too thick Serve
piping hot with brown rice, kababs and kachumbar.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”