Difficulty: Medium

Ingredients

• 500g mutton (or chicken)
• 2 cups khadi masoor
• 2 medium sized onions
• 2 medium sized tomatoes
• 1 tbsp ginger paste
• 2 tbsp garlic paste
• 2-3 green cardamom pods (hari elaichi)
• 2-3 cloves (laung)
• 1 piece cinnamom (dalchini)
• 1-2 bay leaves (tez patta)
• 1 tsp cumin (zeera) seeds
• ½ tsp turmeric powder (haldi)
• 1 tsp red chile (lal mirch) powder
• 2 tsp coriander (dhania) powder
• 1 tsp garam masala
• ¼ cup oil
• Few drops of rosewater (kewra)
• Mint leaves (pudina), to garnish
• Ghee, to garnish
• Salt, to taste

Directions

Cook the lentils

Boil 2 cups of khadi masoor with salt, ½ tsp turmeric powder, and 1 tsp garlic paste. Pressure cook for 15 minutes.

Cook the meat

Heat ¼ cup oil, and add khada garam masala: 2-3 cloves, 2-3 green cardamom pods, 1 pc cinnamon, 1-2 bay leaves, 1 tsp cumin seeds. Let it crackle, then add 2 sliced onion. Fry until golden brown.

Add mutton and stir well till colour changes. Add 1 tbsp garlic paste, 1 tbs ginger paste, 1 tsp (or according to taste) red chile powder, 2 levelled teaspoon coriander powder, 1 tsp garam masala, 2 medium sized chopped tomatoes, and salt to taste. Stir well, then add 1 cup of water.

Pressure cook until meat is done (12 mins mutton, 3 mins chicken). Allow pressure to drop by itself. Open the lid and add a few drops of kewra water. Then mix meat with cooked daal. Adjust consistency by adding hot water. Add chopped mint leaves and 3-4 broken green chiles. Add a tbsp of desi ghee for more flavour. Enjoy with zeera rice!