Servings: 6
Cooking time: 2 hours
Notes: Preparation time (for soaking): Overnight
As you have observed, a lot of ingredients and time goes into making this dish. So it's better to make it for twice the number of people and freezing it for later use. Stays fresh for 3 to 4 weeks.
Serving Ideas: This dish goes well with rice and any kind of bread.
SET ONE
1/2 cup yellow split peas
1/4 cup chick peas
1/4 cup whole green gram
1/4 cup red lentils
SET TWO
1 small eggplant
1 red pumpkin (3-inch cubes)
1 medium potato
1 medium onion
1 ripe tomato
1/2 cup chopped spinach
SET THREE
2 pounds chicken
OR
2 pounds lamb
SET FOUR
3 red chiles
2 fresh green chiles
1 tablespoon ginger
1/2 tablespoon garlic
1/4 cup fresh mint leaves
1/4 cup coriander leaves
3 tablespoons water
SET FIVE
1 tablespoon coriander seeds
1 teaspoon cumin
1 cinnamon stick (1 inch)
3 cardamom
1 teaspoon turmeric
6 black peppercorns
6 whole cloves
1/4 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
SET SIX
1 cup oil
2 medium onions
Salt, to taste
1. Soak Set 1 overnight.
2. Cut all the vegetables from Set 2, meat from Set 3. In a pot add the soaked pulses from Set 1, these vegetables and meat and salt and adequate amount of water and cook til pulses from Set 1 are soft (around 40 minutes on medium heat). Remove from heat and let cool. When cooled remove pieces of meat from the pot and keep aside. The remaining stuff in the pot is made into a paste.
3. Set 4 is made into a soft paste. Set 5 is ground into a fine powder.
4. Heat oil in a wide and deep skillet and add chopped onion. Fry onion to light brown and remove from the skillet and keep aside. To the remaining oil in the skillet add Set 4 (i.e, paste) and Set 5 (i.e, powder) and cook for 10 minutes on medium heat. Later add the already-fried onion and meat pieces, paste of Step 2, salt to taste, two cups of water and cook for 30 minutes on low heat. Serve hot.
Cooking time: 2 hours
Notes: Preparation time (for soaking): Overnight
As you have observed, a lot of ingredients and time goes into making this dish. So it's better to make it for twice the number of people and freezing it for later use. Stays fresh for 3 to 4 weeks.
Serving Ideas: This dish goes well with rice and any kind of bread.
SET ONE
1/2 cup yellow split peas
1/4 cup chick peas
1/4 cup whole green gram
1/4 cup red lentils
SET TWO
1 small eggplant
1 red pumpkin (3-inch cubes)
1 medium potato
1 medium onion
1 ripe tomato
1/2 cup chopped spinach
SET THREE
2 pounds chicken
OR
2 pounds lamb
SET FOUR
3 red chiles
2 fresh green chiles
1 tablespoon ginger
1/2 tablespoon garlic
1/4 cup fresh mint leaves
1/4 cup coriander leaves
3 tablespoons water
SET FIVE
1 tablespoon coriander seeds
1 teaspoon cumin
1 cinnamon stick (1 inch)
3 cardamom
1 teaspoon turmeric
6 black peppercorns
6 whole cloves
1/4 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
SET SIX
1 cup oil
2 medium onions
Salt, to taste
1. Soak Set 1 overnight.
2. Cut all the vegetables from Set 2, meat from Set 3. In a pot add the soaked pulses from Set 1, these vegetables and meat and salt and adequate amount of water and cook til pulses from Set 1 are soft (around 40 minutes on medium heat). Remove from heat and let cool. When cooled remove pieces of meat from the pot and keep aside. The remaining stuff in the pot is made into a paste.
3. Set 4 is made into a soft paste. Set 5 is ground into a fine powder.
4. Heat oil in a wide and deep skillet and add chopped onion. Fry onion to light brown and remove from the skillet and keep aside. To the remaining oil in the skillet add Set 4 (i.e, paste) and Set 5 (i.e, powder) and cook for 10 minutes on medium heat. Later add the already-fried onion and meat pieces, paste of Step 2, salt to taste, two cups of water and cook for 30 minutes on low heat. Serve hot.
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