Ingredients:
Chana Dal – 1/2 cup
Turmeric Powder – 1 tsp
Onions – 1 cup, finely chopped
Garlic – 4 cloves, finely chopped
Green Chilli – 1, chopped
Mutton – 500 gms, minced or ground
Garam Masala Powder – 1 tsp
Red Chilli Powder – 1 tsp
Cumin Powder – 1/2 tsp
Salt – 1 tsp
Fresh Desiccated Coconut – 1/4 cup, shredded
For the Tempering:
Oil – 2 tblsp
Bay Leaf – 1
Cinnamon Sticks – 3 one inch sticks
Cumin Seeds – 1 tsp
Fennel Seeds – 1/2 tsp
Method:
1. Wash the dal and drain.
2. Cook the dal with 1/4 tsp of turmeric powder and 2 cups of water till tender but not creamy.
3. Drain any remaining water and set aside.
4. For the tempering, heat the oil in a large frying pan.
5. When the oil is hot, add the bay leaf and cinnamon.
6. After a few seconds, add the cumin and fennel seeds.
7. Immediately add the onion, garlic, green chilli and 3/4 tsp of turmeric powder.
8. Cook stirring for about a minute till onions are soft.
9. Add the meat and pan-fry for about 3-4 minutes, till browned, stirring and breaking up any lumsp that are formed.
10. Mix in the remaining spice powders.
11. Cover and cook for a couple of minutes.
12. Stir in salt, cover and cook for another 5 minutes.
13. Blend in the cooked dal.
14. Cover and cook for a couple of minutes longer.
15. Add coconut and stir well.
16. Serve hot.
