Ingredients:
- Oil ¼ Cup
- Pyaz (Onion) sliced 2 medium
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Gosht (Mutton) ½ Kg
- Tamatar (Tomatoes) chopped 2 small
- Namak (Salt) 1 tsp or to taste
- Pani (Water) 2 Cups or as required
- Masoor daal (Split red lentil) ¼ Cup (Soaked 2 hour)
- Moong daal (Split yellow lentil) ¼ Cup (Soaked 2 hour)
- Chana daal (Split bengal gram) ½ Cup (Soaked 2 hour)
- Haldee powder (Turmeric powder) ½ tsp
- Zeera powder (Cumin powder) ½ tbs
- Jaifil & Javatri powder (Nutmeg & Mace powder) ½ tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Pani (Water) 3 Cups or as required
- Garam masala powder (Whole spice powder) 1 tsp
Tadka:
- Oil 2-3 tbs
- Lehsan (Garlic) sliced 3 Cloves
- Sabut lal mirch (Button red chilies) 4-5
- Zeera (Cumin seeds) 1 tbs
Directions:
In handi,add oil and onion,fry until golden.
Add ginger garlic paste and mutton,fry until meat changes color.
Add tomatoes,salt and mix well,cover and cook for 5 minutes.
Add water,bring it to boil,cover partially and cook for 15-20 minutes until meat is half done.
Add split red lentil,split yellow lentil and split bengal gram,turmeric powder,cumin powder,nutmeg & mace powder,red chili powder and mix well for 5 minutes.
Add water,cover partially and cook for 30 minutes or until lentils & meat is tender.
Add whole spice powder and mix well.
For Tadka:
In frying pan,add oil,garlic,button red chilies and cumin seeds,fry until golden.
Add tadka in daal ghost handi and serve.
Ajza:
- Oil ¼ Cup
- Pyaz (Onion) sliced 2 medium
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Gosht (Mutton) ½ Kg
- Tamatar (Tomatoes) chopped 2 small
- Namak (Salt) 1 tsp or to taste
- Pani (Water) 2 Cups or as required
- Masoor daal (Split red lentil) ¼ Cup (Soaked 2 hour)
- Moong daal (Split yellow lentil) ¼ Cup (Soaked 2 hour)
- Chana daal (Split bengal gram) ½ Cup (Soaked 2 hour)
- Haldee powder (Turmeric powder) ½ tsp
- Zeera powder (Cumin powder) ½ tbs
- Jaifil & Javatri powder (Nutmeg & Mace powder) ½ tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Pani (Water) 3 Cups or as required
- Garam masala powder (Whole spice powder) 1 tsp
Tadka:
- Oil 2-3 tbs
- Lehsan (Garlic) sliced 3 Cloves
- Sabut lal mirch (Button red chilies) 4-5
- Zeera (Cumin seeds) 1 tbs
Directions:
Handi mein oil aur pyaz dal ker golden hunay tak fry ker lein.
Adrak lehsan paste aur gosht shamil karein,gosht ka rang tabdeel hunay tak fry ker lein.
Tamatar aur namak dal ker mix karein,dhak ker 5 minutes kliya paka lein.
Pani shamil karein,ubal anay ka bad adha dhak dein aur gosht adha gul janay tak 15-20 minutes kliya paka lein.
Masoor daal,moong daal,chana daal,haldee powder,zeera powder,jaifil & javatri powder aur lal mirch powder dal ker 5 minutes kliya mix ker lein.
Pani dal ker adha dhak dein aur 30 minutes ya daalein & gosht gul janay tak paka lein.
Garam masala powder dal ker ache tarhan mix ker lein.
For Tadka:
Frying pan mein oil,lehsan,sabut lal mirch aur zeera dal ker golden hunay tak fry ker lein.
Tadka ko daal gosht handi mein dal ker serve karein.
