Sushant Parab, executive sous chef, Hotel Sahara Star shared this recipe.
You can share your winter recipes too!
- 1 onion thinly sliced
- 200 gm mutton with bones
- 4 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 1/3 cup broken wheat rava (dalia)
- 1/4 cup rice
- 1/4 cup chana dal (bengal gram Dal)
- 1/4 cup pink masoor dal (split)
- 1/4 cup arhar dal (split toor Dal)
- 1/4 cup yellow moong dal (split)
- 2 green chillies, slit
- Salt to taste
- 2 tsp cumin powder
- To temper
- 2 tsp ghee
- 2 onions, thinly sliced
- 1/2 tsp sugar
- 1 tsp garam masala powder
- 3 sprig mint leaves, roughly torn
- Salt to taste
- 1 tsp lemon juice
- Wash rice, broken wheat, chana dal, masoor dal, tuar dal, moong dal and soak it in water for about an hour.
- In a saucepan, add 1 cup of water along with the mutton, sliced onion, ginger, garlic and bring it to boil.
- Turn off the flame and set aside.
- Drain the water and set aside. This is our mutton stock.
- Transfer the onion, ginger-garlic into a bowl and set aside. Remove the mutton pieces and set aside.
- In a pressure cooker add soaked and drained rice, broken wheat, chana dal, masoor dal, tuar dal, moong dal along with 2 and half cups of water.
- Add green chillies, salt, cumin powder and close the lid.
- Cook for upto 5 whistles, reduce the flame and continue to cook for another 10 minutes.
- Turn off the flame and allow the pressure to release naturally.
- Open the cooker, mix in the mutton stock along with the boiled mutton pieces.
For the tempering
- Heat a pan on medium-high flame. Add ghee.
- Add onions and sugar and saute till it turns into a deep brown colour.
- Add the boiled onions and add this to the stock and continue to cook. This will take a good 9 to 11 minutes.
- Turn off the flame.
- Add salt, garam masala, lemon juice and mint leaves to the above onion mixture and mix well. Keep aside.
Chef's tip: Make one day prior and have it next day to enhance the taste.
Photograph: Kind courtesy Hotel Sahara Star
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