Ingerdients:
Channa daal 200g
Moong daal 100g
Masoor daal 100g
Mutton 750g
Tomatoes 2 large (grinned in to paste)
Onions 1 large (gridded in to paste)
Fenugreek leaves 1tbsp
Green chillies 3
National Cumin seeds 1tbsp
National Red chilli powder 1tsp
National Coriander powder 1tbsp
National Garam Masala 1tsp
National Ginger and garlic paste 1tbsp
National Turmeric 1/2tsp
National Cumin powder 1tbsp
Recipe:
Soak all three lentils in water for half an hour.
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.
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.
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.
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.
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. Serve hot with roti or parathas.
