This is a wonderful recipe combining lentil and meat. Though it requires constant stirring to ensure that the gravy does not stick to the bottom of the pot, it is so satisfying and absolutely delicious.
Instead of toor dal, you can use kidney bean, bengal gram or a mixture of all the dal. Another option, add vegetables like cauliflower, potato, yam or turnip to this dish for a more healthier version.
Adapted from Sanjeev Kapoor
1/2 C masoor dal (split red lentil)
750g mutton cut into bite size
1 big onion
2 green chili
2 tsp cumin powder
1/2 tsp turmeric powder
1+1/2 tsp chili powder
1+1/2 in ginger chopped
6 cloves garlic chopped
1 tsp cumin seed
1/2 tsp garam masala
2 TB cooking oil
2 TB lemon juice
3 TB chopped cilantro
salt and sugar to taste
Place dal, onion, green chili, cumin powder, turmeric, half of the ginger and mutton in a deep pot.
Pour in 4 cups of water and bring to boil. Cover and cook until meat and dal are tender, stirring in between.
Heat the oil, add cumin seed, when it begins to change color, add remaining ginger and garlic, saute until fragrant.
Add chili powder, stir then remove from heat.
Pour this mixture together with the oil into cooked dal and meat.
Add lemon juice, salt, sugar and garam masala. If more gravy is needed add more water. Simmer on low heat for 10 minutes.
Serve hot, garnish with chopped cilantro.