DALCHA [ MUTTON LENTIL CURRY ]

PREPARATION TIME:20 mins

COOKING TIME:45 mins

SERVES:6

INGREDIENTS:

1/2 kg mutton

250 gms--lentils,either split red[masoor] or red gram [ arhar] or a combination of 2/ 3 red [masoor] and 1/3 yellow split gram lentils[ chana dal].

1 and half tsp--water melon and musk melon seeds [ ground]

2--onions,finely sliced

1/2 tsp--ginger paste

1/2 tsp garlic paste

1/2 tsp--red chilli powder

1/4 tsp--turmeric powder

1/2 tsp--caraway seeds

1/2 inch cinnamon stick

2 green cardamoms

4 cloves

100 gms--tamarind

1 small bunch of green coriander coarsely chopped

2 green chillies whole

1/3 cup oil

salt to taste.

FOR BAGAAR:

4--whole dry red chillies

15-20--curry leaves

8-10--cloves of garlic

1/2 tsp cumin seeds

1 tsp--fenugreek seeds

2tbsp--ghee

METHOD:

Presure cook lentils with salt and turmeric in about 4 glasses of water till lentils are tender.

soak tamarind in one cup of water for 15 minutes.Mash,strain to get tamarind water.

Simultaneously,heat oil in a heavy based pan.Add caraway seeds , cinnamon,cloves and cardammom.When spices darken a little add onions and fry till light brown.Add ginger and garlic and fry a little.Add salt,turmeric and red chilli powder and the ground watermelon and musk melon seeds.Fry just a little and sprinkle a little water and cook for a while so that the spices become homogenous.Add meat and fry on medium fire till the water dries up.Add just enough water for the meat to become tender and pressure cook first on high and then on medium fire till the meat is tender.

When meat is ready add the boiled lentils,tamarind water,green chillies and coriander and simmer for about 10 minutes.

For bagaar,heat ghee in a frying pan.Add all the bagaar condiments,fenugreek seeds last of all.When the red chillies darken,add the bagaar to the dalcha,cover immediately.