Sabut Masoor Dal Gosht by Pritha Dutta

 

 

Pritha Dutta is a home cook who also offers some of her condiments under the brand-name ‘PriServes’. In her own words — During my one and half months stay at Chandigarh in mid 2009, I would often find the Guest-House cook make Sabut Masoor Dal, almost twice a week. He used to serve that with rotis and salad. Fell in love with the dal the first time I tasted it, being a Bengali it was a completely new experience because I had not even seen Sabut Masoor Dal till then! Recently came across the post of a friend who had made chicken with this dal. Chicken gave way to mutton for me and of course the chat masala which was a last minute idea and which took the dish to a completely different level! Do try out to believe 

 

 

Ingredients:

• Mutton with bones – 500 gms
• Sabut Masoor Dal – 150 gms/1 cup
• Onion – 3 large (finely chopped)
• Garlic Paste – 1 tbsp
• Ginger Paste – 1 tsp
• Red Chilli Paste – ½ tsp
• Whole Red Chillies – 2-3
• Cumin Seeds – ½ tsp
• Poppy-seed Paste – 1 tbsp
• Tomatoes – 2 large (finely chopped)
• Coriander/Dhania Powder – 1 tsp
• Turmeric Powder – 1 tsp
• Punjabi Garam Masala (Badshah) – 1 tbsp
• Chat Masala – 1 tsp
• Freshly ground Black Pepper – 1 tsp
• Bay Leaves – 2
• Sunflower Oil & Ghee – ¾ cup (1:1)
• Warm water – 2 cups
• Salt to taste

 

Method:

• Pressure cook the mutton with sabut masoor dal, 1 finely chopped onion and the tomatoes in 2 cups of water till it lets out 3-4 whistles.
• Let the pressure come down on its own.
• Now heat the ghee & oil combine in a deep bottomed pan.
• Add the bay leaves and the whole red chillies.
• Add cumin seeds.
• Once they start sputtering, add rest of the chopped onions, ginger-garlic paste, turmeric paste and red chilli paste.
• Keep frying in medium heat till oil starts to release from the sides. Add coriander powder and the garam masala powder and fry for 3-4 more minutes.
• Now add the dal & meat mix from the pressure cooker to the pan.
• Add salt to taste. Mix well.
• Increase the flame and cook till oil starts to release from the sides, should take about 10-15 minutes.
• Add the poppy seed paste and freshly ground black pepper. Mix well.
• Lower the flame and cook for another 5 minutes.
• Transfer to a serving dish and sprinkle the chat masala on top.
• Serve with rotis, paranthas or rice of your choice with a side of salad.