A very warm and cozy meal that is an ideal blend of not just flavors however an ideal dose of necessary nutrients.

DAL GOSHT

Ingredients

1/4 cup split pigeon peas (toor dal).
1/2 cup split Bengal gram (chana dal).
1/4 cup split red lentils (masoor dal).
750 grams mutton (gosht), cut into 2 inch pieces on the bone.
Salt to taste.
1/2 tsp turmeric powder.
1 tsp red chilli powder.
1 1/2 tbsps garlic paste.
1 tablespoon ginger paste.
2 tsps lemon juice.
3 tablespoons oil.
1 1/2 tsps cumin seeds.
1 large onion, finely chopped.
2-3 green chillies, slit.
2 medium tomatoes, carefully sliced.
2 tablespoons sliced fresh coriander leaves.
3 tsps Tata Sampann Meat Masala.
1 tsp cumin powder.
1/2 tsp coriander powder.
Fried onions for garnish.
Ginger strips for garnish.
Fresh coriander sprig for garnish.

Technique.

1. Wash pigeon peas, Bengal gram and split red lentils with sufficient water for 1-2 times. Add sufficient water and soak for 20 minutes, drain and set aside.
2. To marinade, take mutton pieces in big plate, include salt, turmeric powder, red chilli powder, garlic paste, ginger paste and 1 tsp lemon juice and blend well. Reserve to marinate for 1-2 hours.
3. Heat oil in a pressure cooker, include cumin seeds and let them change colour. Include onion and green chillies and sauté for 1-2 minutes.
4. Add tomatoes and 1 tablespoon coriander leaves and sauté for 2-3 minutes. Add marinaded mutton pieces, mix and sauté on high heat for 3-4 minutes or till the mutton turns golden brown.
5. Add soaked red lentils, drenched pigeon peas, and soaked Bengal gram and blend well. Add Tata Sampann Meat Masala, adjust salt, cumin powder, coriander powder and mix well.
6. Add 3 cups water, mix, cover and cook under pressure till 6-8 whistles are launched.
7. Open the cooker once the pressure has settled entirely. Add staying coriander leaves and staying lemon juice, mix and transfer into a serving bowl, garnish with fried onion, ginger strips and coriander sprig. Serve hot.

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