Cooking time: 55 minutes
Serves: 4 persons
- 1 and 1/2 cup daal channa
- 1/2 cup laal daal (daal masoor)
- 1 lb mutton
- 1 medium onion (finely sliced)
- 1/2 cup oil
- 1 and 1/2 tsp cumin seeds
- 1 tbsp garlic (chopped)
- 1/2 tsp whole black pepper
- 1/2 tsp cloves (laung)
- 2 black cardamom (badi elaichi)
- 1 piece cinnamon (daar cheeni)
- 1 tbsp ginger paste
- 2 and 1/2 tsp salt
- 1 and 1/2 tsp turmeric powder
- 2 tsp crushed red chilis
- 1 large tomato (chopped)
- 1 large green chili (chopped)
- 1/4 tsp garam masala
Tip: For best results, use measuring utensils.
- Mix both daals. Wash and soak them in 7 cups of water for 30 minutes.
- Fry onions on medium to high heat till they are golden brown . Add garlic, cumin seeds, mutton and fry till the meat starts releasing juices. Now add black pepper, laung, badi elaichi, daar cheeni, ginger paste, 1 tsp salt, turmeric powder, 1 tsp crushed red chilis and fry for a minute.
- Increase heat to high and add the soaked daal along with the water it was dipped in. Add 1 tsp crushed red chilis and 1 and 1/2 tsp salt. Mix gently. Once it starts boiling, add the tomatoes on top. Cover it and reduce the heat to low and let it cook till meat tenders (about 40 minutes).
- Once the meat is done, mix the meat and daal well with a wooden spoon. To achieve the right amount of thickness, add a little bit of water if it’s too thick increase heat to dry extra water. Add garam masala, green chili and cilantro. Mix well and turn off the heat. Enjoy with salty boiled rice simmered with some cumin seeds drizzled with a little oil.