1/2 kg mutton or chicken
1/4 tsp haldi
1/2 tsp chili powder
1 medium onion chopped
1 cup dal channa presoaked
1/4 tsp ginger paste
1/4 tsp garam masala
3 tbs oil
Salt to taste
Method
- Fry the onion in oil till it starts to turn brown.
- Add the spices and meat and let the water dry.
- add the presoaked dal and 2 glasses of water.
- Cover and leave on low heat to tenderize.
- When both meat and dal have softened add ginger and gram masala.
For Tharka
- Fry a few slices of onion in a little oil and when brown add along wiyh hot oil to the dish.
- Garnish with fresh dhuniya leaves and chopped green chili.
- Serve with lemon.
Useful Advice: If cooking chicken boil the dal beforehand because chicken does not take that long to tenderize whereas the dal takes a long time.
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