Ingredients:
- Gandum (Wheat) 1 Cup (soaked overnight)
- Chawal (Rice) Tota ¼ Cup (soaked for 30 minutes)
- Water 1 & ½ litre or as required
- Moong daal (Yellow lentil) ¼ Cup (soaked for 1 hour)
- Masoor daal (Red lentil) ¼ Cup (soaked for 1 hour)
- Chana daal (Split bengal gram) ¼ Cup (soaked for 1 hour)
- Mash daal (White lentil) ¼ Cup (soaked for 1 hour)
- Hot water 1 litre
- Cooking oil 1 Cup
- Pyaz (Onion) sliced 3 medium
- Boneless mutton ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Namak (Salt) ½ tbs or to taste
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Dhania powder (Coriander powder) 1 & ½ tbs
- Haldi powder (Turmeric powder) 1 tsp
- Kali mirch (Black pepper) crushed 1 & ½ tsp
- Garam masala powder 1 tsp
- Dahi (Yogurt) whisked 1 Cup
- Water 1 Cup
- Hot water ½ Cup or as required
- Pyaz (Onion) fried handful
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Pyaz (Onion) fried
- Hara dhania (Fresh coriander) chopped
- Hari mirch (Green chillies) sliced
- Lemon
- Chaat masala
Directions:
In a pot,add wheat,rice,water,mix well & bring it to boil.
Remove scum,cover & cook on low flame until its half done (50-60 minutes).
Add yellow lentil,red lentil,split Bengal gram,white lentil & mix well.
Add hot water,mix well and bring it to boil,cover & cook on low flame until lentils are tender (50-60 minutes) and keep mixing in between.
In a pot,add cooking oil,onion & fry on medium flame until golden brown.
Take out half quantity & reserve for later use.
In remaining fried onion,add mutton boneless and mix well until it changes color.
Add ginger garlic paste,salt,red chilli powder,coriander powder,turmeric powder,black pepper crushed, garam masala powder,mix well & cook on medium flame for 2 minutes.
On low flame,add yogurt,mix well & cook on medium flame until oil separates (8-10 minutes).
Add water,mix well & bring it to boil,cover & cook until meat is tender (35-40 minutes) & set aside.
Turn off the flame & let it rest for 8-10 minutes.
Now add prepared cooked mutton with gravy,mix well and blend coarsely with the help of hand blender.
Turn on the flame,add hot water,mix well & cook on medium flame for 2-3 minutes.
Add fried onion,fresh coriander,cover & cook on low flame for 1-2 minutes then mix well.
Garnish with fried onion,fresh coriander,green chillies,lemon,chaat masala & serve!
Ajza:
- Gandum (Wheat) 1 Cup (soaked overnight)
- Chawal (Rice) Tota ¼ Cup (soaked for 30 minutes)
- Water 1 & ½ litre or as required
- Moong daal (Yellow lentil) ¼ Cup (soaked for 1 hour)
- Masoor daal (Red lentil) ¼ Cup (soaked for 1 hour)
- Chana daal (Split bengal gram) ¼ Cup (soaked for 1 hour)
- Mash daal (White lentil) ¼ Cup (soaked for 1 hour)
- Hot water 1 litre
- Cooking oil 1 Cup
- Pyaz (Onion) sliced 3 medium
- Boneless mutton ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Namak (Salt) ½ tbs or to taste
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Dhania powder (Coriander powder) 1 & ½ tbs
- Haldi powder (Turmeric powder) 1 tsp
- Kali mirch (Black pepper) crushed 1 & ½ tsp
- Garam masala powder 1 tsp
- Dahi (Yogurt) whisked 1 Cup
- Water 1 Cup
- Hot water ½ Cup or as required
- Pyaz (Onion) fried handful
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Pyaz (Onion) fried
- Hara dhania (Fresh coriander) chopped
- Hari mirch (Green chillies) sliced
- Lemon
- Chaat masala
Directions:
Pot mein gandum,chawal aur pani dal ker ache tarhan mix karein aur ubal anay dein.
Scum ko nikal lein aur dhak ker halki ancch per half done gul janay tak paka lein (50-60 minutes).
Moong daal,masoor daal,chana daal aur mash daal dal ker ache tarhan mix ker lein.
Garam pani dal ker ache tarhan mix karein,ubal anay dein aur dhak ker halki ancch per daalein gul janay tak paka lein (50-60 minutes) and bech bech mein mix kertay rahien.
Pot mein cooking oil aur pyaz dal dein aur darmiyani ancch per golden brown ho janay tak fry ker lein.
Pyaz ki half quantity ko nikal lein aur bad mein use kernay kliya side per rakh dein.
Remaining fried pyaz mein mutton boneless dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Adrak lehsan paste,namak,lal mirch powder,dhania powder,haldi powder,kali mirch crushed aur garam masala powder dal ker ache tarhan mix karein aur darmiyani ancch per 2 minutes kliya paka lein.
Halki ancch per dahi dal ker ache tarhan mix karein aur darmiyani ancch per oil alag ho janay tak paka lein (8-10 minutes).
Pani dal ker ache tarhan mix karein aur ubal anay bad dhak dein aur gosht gul janay tak paka lein (35-40 minutes) & side per rakh dein.
Chulha bund ker dein aur 8-10 minutes kliya chor dein.
Tayyar cooked mutton gravy ka saath dal ker ache tarhan mix karein aur hand blender ki madad sa coarsely blend ker lein.
Chulha bund ker dein aur garam pani dal ker ache tarhan mix karein aur halki ancch per 2-3 minutes kliya paka lein.
Fried pyaz aur hara dhania dal ker dhak dein aur halki ancch per 1-2 minute kliya paka lein phir ache tarhan mix ker lein.
Fried pyaz,hara dhania,hari mirchein,lemon aur chaat masala dal ker serve karein!
