INGREDIENTS:
Wheat(Gehun or Dalia) 1 cup (soaked at night)
Handful of Chana dal (Bengal gram), Masoor dal (Red lentil), Moong dal (Green gram), Tuwar dal (Red gram)and Urad dal (Black gram) (each).
Mutton 1 kg (boneless).
Handful of Badam (Almond) and Kaju (Cashew nut) (each) soaked overnight.
Onions 2 (sliced).
Ginger-Garlic paste 2 tbsp.
Green chilies 15 .
Turmeric Powder 1/4th tsp.
Garam masala 1 tsp.
Coriander Leaves 1 bunch.
Mint Leaves 1/2 bunch.
Curd (dahi) 200 gm.
Ghee 3 tbsp
Salt to taste .
FOR GARNISHING Roasted Kaju(Cashew), Coriander Leaves, fried Onion (brown), Lemon.
METHOD:
- Pressure cook Wheat and all the Dals with lots of Water for 30 mins on low flame with little Turmeric and little Red Chili powder about 1/4th tsp
- Grind to paste Kaju (Cashew) and Badam (Almond) together and keep aside.
- Heat 8 tbsp of Oil in a cooker and add Onions and fry them to golden brown,take out some Onions (these are used for garnishing).
- To the remaining Onions add Ginger-Garlic paste,Salt,Green chilies,Turmeric powder, Garam masala powder, Coriander Leaves, Mint Leaves, Kaju-Badam paste and Curd.
- Do not add Water. Condense the Mutton for 20 mins on low flame.
- Now grind the Dal and Wheat mixture to paste.
- Also grind Mutton separately and add this Mutton to the Wheat and Dal paste.
- finally add some Ghee and cook on low flame for 5-10 mins