Ingredients:

• 1 cup – dal
• 3 – Bay Leaf
• 5 – Green chillies
• 1 bunch – Mint leaves, chopped
• 2 – Onions, sliced
• 1/2 kg – Mutton
• 1 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1 bunch – Curry leaves
• 2 sticks – Cinnamon
• 2 – Cardamom
• 1 tsp – Garam Masala (cloves, cinnamon, fennel) powder
• 3 tsp – Oil
• 2 tsp – Tamarind pulp
• 1 bunch – coriander leaves, chopped
• Salt to taste
• 2 – Tomatoes, medium
• 2 tsp – ginger-garlic paste

Method:

1. Boil the dal in a pressure cooker with 2 cups of water along with tomatoes, cinnamon, curry leaves, and salt.
2. Once it is boiled, mash with tamarind pulp and keep aside.
3. For mutton curry, take another cooker, heat oil in it, add onions, mint leaves.
4. Fry them and then add mutton, ginger-garlic paste, turmeric powder, red chilli powder, garam masala powder.
5. Mix well, add water and cover with a lid.
6. Let it cook till the meat is soft.
7. Once it is cooked, release the pressure. Do not remove from heat.
8. Add mashed dal to curry and mix well.
9. If required, add 1/2 cup of water and let it boil nicely.
10. Add coriander leaves.
11. Check taste.
12. If required, add salt again and serve with hot rice.

Recipe courtesy of Sify Bawarchi