Daal Meat (Mutton Cooked in Pulse)
Ingredients: – Channa (Bengal gram) daal – 170 gms. Soaked in sufficient water for 2 hours and drained], Mutton pieces – 400 gms., Large onion – 1, Garlic cloves – 4 , Ginger pieces – ½, Red chillies – 2, Green cardamoms – 2, Cloves pounded – 2 , Bay leaves – 2 , Turmeric powder – ½ tsp., Salt – 2 tsp., Oil – 3 tbsp., Curds – 3 tbsp., Water for cooking daal and meat separately.
Method: – Cook daal in water until it is almost tender. Set it aside. Grind to paste onions, garlic and ginger. Heat oil, add ground paste, red chillies-turmeric powder and meat-fry with a sprinkling of water until it turns golden brown, add bay leaves cardamoms, salt, cloves and curds, cook further until the aroma of the curds is absorbed by the meat. Add water about ½ litre. Cover and cook until meat is tender and almost dry. Now mix in daal, add ½ cup of water, cover and simmer until well-blended. It is dry form of daal. Sprinkle ½ tsp of garam masala (mixed spices).