- 1 cupof lentils
- 2 1/2 cupof pea dhall
- 7 cupsof mutton
- 1/4 cupof cooking oil
- 1/2 cupof sliced onion
- 1/2 cupof tomato
- 1/5 cupof curry powder
- 1/10 cupof turmeric powder
- 1/10 cupof jeera powder
- 1/10 cupof dhania powder
- 1/10 cupof salt
- 1/5 cupof cinnamon sticks
- 1/7 cupof anistar
- 1/5 cupof elachi pods
- 1/8 cupof ginger/garlic paste
- 1/10 cupof sugar
- 1 cupof water
- 1/5 cupof curry leaves
- 1/5 cupof dhania leaves
First, boil your lentils for about 30 minutes until soft.
In a separate bowl, boil your pea dhall for about 30 minutes until soft.
Take a pot, put it on heat and add a little bit of cooking oil.
Add the onions and cook until slightly brown.
Next, add the cinnamon sticks, turmeric powder, dhania powder, chopped tomato, anistar, curry powder, elachie pods and garlic/ginger paste and stir well for about 2 to 3 minutes.
Add your curry leaves and mutton and cook for about 30 minutes.
When the meat is cooked, add the lentils, dhall, 1 cup of water and sugar.
Cook for about 5 to 15 minutes and garnish with dhania leaves.