Mix Daal (Dal) Gosht

Method 1

Ingredients

  1. Channa daal 200g
  2. Moong daal 100g
  3. Masoor daal 100g
  4. Mutton 750g
  5. Tomatoes 2 large (grinned in to paste)
  6. Onions 1 large (gridded in to paste)
  7. Fenugreek leaves 1tbsp
  8. Green chillies 3
  9. Cumin seeds 1 tbsp
  10. Salt 2 tsp
  11. Red chilli powder 1 tsp
  12. Coriander powder 1 tbsp
  13. All spices 1 tsp
  14. Ginger and garlic paste 1tbsp
  15. Turmeric 1/2 tsp
  16. Cumin powder 1 tbsp

Recipe

  1. Soak all three lentils in water for half an hour.
  2. In a pan add all the lentils and enough water. Add 1 tsp of turmeric powder and boil the dal till water dries and the dal is tender.
  3. In a seperate pan, heat oil and add cumin seeds, ginger and garlic paste and the onion paste. Cook till all the water is dried and the onions are turned light brown.
  4. Add salt, red chilli powder, coriander powder, cumin powder, turmeric and the gridded tomato paste. Mix well and cook on high flame till the tomatoes water is dried and the oil comes to the surface.
  5. Add the meat once water is dried, cook on high flame for about 8 to 10 minutes. Add 2 large glasses of water, cover and cook till it comes to a boil. Once it comes to a boil reduce the flame to low to medium, poke the meat to check if its fully cooked, if not; add another glass of water and cover and cook till tender and the oil comes to the surface.
  6. Once meat is cooked and dal is boiled and tender, transfer the meat in to the dal, keep the flame high and add fenugreek leaves, all spices and green chillies cook for 2 minutes.
  7. Serve hot with roti or parathas.

Method 2

Ingredients

  1. Mutton 750 gm
  2. Split green gram 100 gm
  3. Split red lentil 100 gm
  4. Gram lentil 200 gm
  5. Onion 1 (raw finely chopped)
  6. Oil ¾ cup
  7. Mixed whole spices 1 tbsp
  8. Ginger garlic paste 2 tbsp
  9. Salt 1 tbsp
  10. Chili powder 2 tbsp
  11. Coriander powder 1 tbsp (roasted and grind)
  12. Cumin 3 tsp (roasted and grind)
  13. Turmeric ½ tsp
  14. Tomato 750 gm (blend and strain)
  15. Green chilies 8 (whole)
  16. Lemon salt ½ tsp
  17. Coriander for garnishing (chopped)

Recipe

  1. Soak all the lentils for 2 hours.
  2. Boil the lentils together with chopped onion until tender, blend and keep aside.
  3. Heat oil add whole spices with ginger garlic paste, salt, chili powder, coriander, cumin, turmeric and blended tomatoes, fry well.
  4. Add mutton and fry well.
  5. Add 3 cups water cover and cook till mutton tender.
  6. Add in the boiled lentils with green chilies, cook till thick and add lemon salt.
  7. Garnish with chopped coriander.
  8. Serve hot.