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Showing posts with label mutton dalma. Show all posts
Showing posts with label mutton dalma. Show all posts

Saturday, February 1, 2014

Mutton Dalma

Dalma or dal cooked with vegetables has the traditional image of being a fasting day 'Osa-bara' recipe. While this simple dish is equally tasty and healthy, it just does not feature regularly in our meals due to the mindset associated with it. The fact that it is little bland also contributes to its getting looked over.

But the introduction of a non-vegetarian ingredient can really work wonders to get this dish right back on the dinner tables. No more agonizing over whether to cook veg or non-veg for a meal (especially dinners as that is when most family get a chance to come together). A medley of pulses, vegetables and meat seems like a fantastic one-pot meal solution ( of course with some rice/ rotis thrown in ) for all our nutritional needs.

Read on:

Preparation Time - 30 mins

Ingredients - 1 cup roasted split moong dal, 1/2 cup cubed green papaya, 1/2 cup cubed pumpkin, 1 medium sized potato cubed, 1 medium sized tomato cubed, 1 medium sized onion, 1/2 tsp cumin seeds, 1/4 tsp mustard seeds, 2/3 tsp jeera lanka gunda (roasted cumin-chilli powder), 2 green chilli, 1/3 tsp turmeric, 1/4 tsp garam masala powder, 1 bay leaf, 3 tsp oil, salt to taste.

For the mutton marinade- 6-7 small mutton pieces, 1 tsp cooking oil, 1/2 inch cinnamon, 1 small green cardamon, 5-6 peppercorns, 1 dry red chilli, 2 pinch turmeric, salt to taste. ( Mix/rub everything together for 2-3 minutes. Allow to marinate for half hour.)

Cooking - Dry roast moong dal till it gives a sweet fragrance. Keep aside.

Cook the marinated mutton pieces (along with spices) in a pressure cooker till half done. Keep aside till steam escapes. Remove from the pressure cooker.

Add 1 1/2 tsp oil into the cooker. Add the chopped onion. Fry till light brown. Add the half-cooked mutton and stir fry for 3-4 mins.

Add all the vegetables along with the washed moong dal. Add salt, turmeric and 3 cups water. Close the lid and cook for 1-2 whistles.

Allow steam to escape before opening lid.

Prepare the tempering. Heat oil in a tadka pan. Add the bay leaf, cumin, mustard and broken green chillis. Once it starts spluttering , pour over the contents of cooker. Add the garam masala. Boil for 3-4 mins. Add the roasted cumin-chilli powder and remove from flame.

Serve with rice/paratha .

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