Ingredients:
- Mutton haddi guddi (Soup bones) 300 gms
- Badi elaichi (Black cardamom) 2
- Hari elaichi (Green cardamom) 2
- Laung (Cloves) 3
- Sabut kali mirch (Black peppercorns) 3-4
- Darchini (Cinnamon sticks) 2
- Namak (Salt) 1 tsp or to taste
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Pani (Water) 1 litre or as required
- Chanay (Chickpeas) 1 & ½ Cup (soaked overnight with ½ tbs baking soda)
- Namak (Salt) 1 tsp or to taste
- Kali mirch powder (Black pepper powder) 1 tsp
- Pani (Water) 6 Cups or as required
- Ghee 1/4 Cup
- Pyaz (Onion) grinded 2 medium
- Tamatar (Tomato) pureed 1 medium
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
- Lal mirch powder (Red chili powder) ½ tbs or to taste
- Haldee powder (Turmeric powder) 1 tsp
- Dhania (Coriander seeds) crushed 1 & ½ tsp
- Namak (Salt) 1 tsp or to taste
- Jaifil powder (Nutmeg powder) 1/4 tsp
- Javatri powder (Mace powder) 1/4 tsp
- Zeera powder (Cumin powder) 1 tsp
- Tatri (Citric acid) 1 pinch (optional)
- Saunf (Fennel seeds) powdered 1 & ½ tsp
- Aloo (Potato) boiled & mashed 1 large
- Kashmiri lal mirch (Kashmiri red chilli) powder ½ tsp
- Kali mirch powder (Black pepper powder) 1 tsp
- Garam masala powder ½ tsp
- Kasuri meethi (Dried fenugreek leaves) 1 tsp
- Baking soda 1/4 tsp
- Anday (Eggs) boiled 5
- Hara dhania (Fresh coriander) chopped
Directions:
In pot,add mutton soup bones,black cardamom,green cardamom,cloves,black peppercorns,cinnamon sticks,salt,ginger garlic paste and water,mix well and bring it to boil,cover and cook on medium flame for 40-50 minutes then strain & set aside.
In pot,add chickpeas,salt,black pepper powder and water,mix well and bring it to boil,cover and cook on medium flame until tender (approx. 30 minutes).
In pot,add ghee and let it melt.
Add onion,tomato,ginger garlic paste and mix well,cover & cook on low flame until oil separates.
Add red chili powder,turmeric powder,coriander seeds,salt,nutmeg powder,mace powder,cumin powder,cirtic acid,fennel seeds,mix well and cook for 2-3 minutes.
Add potato,mix well and cook for 5 minutes.
Add cooked chickpeas and mix well.
Add prepared stock,mix well and bring it to boil,cover and cook on low flame for 15 minutes.
Add Kashmiri red chili powder,black pepper powder,garam masala powder,dried fenugreek leaves and baking soda,mix well and cook for 2-3 minutes.
Add boiled eggs,fresh coriander,cover and simmer on low flame for 8-10 minutes.
Garnish with fresh corinader & serve!
Ajza:
- Mutton haddi guddi (Soup bones) 300 gms
- Badi elaichi (Black cardamom) 2
- Hari elaichi (Green cardamom) 2
- Laung (Cloves) 3
- Sabut kali mirch (Black peppercorns) 3-4
- Darchini (Cinnamon sticks) 2
- Namak (Salt) 1 tsp or to taste
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Pani (Water) 1 litre or as required
- Chanay (Chickpeas) 1 & ½ Cup (soaked overnight with ½ tbs baking soda)
- Namak (Salt) 1 tsp or to taste
- Kali mirch powder (Black pepper powder) 1 tsp
- Pani (Water) 6 Cups or as required
- Ghee 1/4 Cup
- Pyaz (Onion) grinded 2 medium
- Tamatar (Tomato) pureed 1 medium
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
- Lal mirch powder (Red chili powder) ½ tbs or to taste
- Haldee powder (Turmeric powder) 1 tsp
- Dhania (Coriander seeds) crushed 1 & ½ tsp
- Namak (Salt) 1 tsp or to taste
- Jaifil powder (Nutmeg powder) 1/4 tsp
- Javatri powder (Mace powder) 1/4 tsp
- Zeera powder (Cumin powder) 1 tsp
- Tatri (Citric acid) 1 pinch (optional)
- Saunf (Fennel seeds) powdered 1 & ½ tsp
- Aloo (Potato) boiled & mashed 1 large
- Kashmiri lal mirch (Kashmiri red chilli) powder ½ tsp
- Kali mirch powder (Black pepper powder) 1 tsp
- Garam masala powder ½ tsp
- Kasuri meethi (Dried fenugreek leaves) 1 tsp
- Baking soda 1/4 tsp
- Anday (Eggs) boiled 5
- Hara dhania (Fresh coriander) chopped
Directions:
Pot mein muuton haddi guddi,badi elaichi,hari elaichi,laung,sabut kali mirch,darchini,namak,adrak lehsan paste aur pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur darmiyani ancch per 40-50 minutes tak paka lein phir strain ker ka side per rakh dein.
Pot mein chanay,namak,kali mirch powder aur pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur darmiyani ancch per gul janay tak paka lein (approx. 30 minutes).
Pot mein ghee dal ker melt karein.
Pyaz,tamatar aur adrak lehsan paste dal ker ache tarhan mix karein aur dhak ker halki ancch per oil alag hunay tak paka lein.
Lal mirch powder,haldee powder,dhania,namak,jaifil powder,javatri powder,zeera powder,tatri aur saunf powder dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Aloo dal ker ache tarhan mix karein aur 5 minutes kliya paka lein.
Cooked chanay dal ker ache tarhan mix ker lein.
Tayyar yakhni dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per 15 minutes kliya paka lein.
Kashmiri lal mirch powder,kali mirch powder,garam masala powder,kasuri meethi aur baking soda dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Boiled anday aur hara dhania dal dein aur dhak ker halki ancch per 8-10 minutes kliya paka lein.
Hara dhania sa garnish ker ka serve karein.
