Khatti Dal Gosht.
Tangy Lentil with Mutton.
This again is one of those closely guarded
secrets of the Cutchi Memon community.
There is a saying that if you do not
qualify by bloodline, then you would often receive the recipes without one
vital ingredient that actually brings the whole dish together.
“This is a matter that has triggered
suspicion, speculation and conspiracy theories that could rival the plot of
many a best seller.” Mrs. Hajra Mohammed, Hajra’s Recipes of Life for Life.
Ingredients:
·
500 gms Mutton on the bone, cut
to 1 ½ “ pieces.
·
1 cup Tuvar dal.
·
2 medium onions, finely
chopped.
·
4 medium tomatoes, finely
chopped.
·
1 tsp ginger paste.
·
1 ½ tsp garlic paste.
·
2 tsp red chilly powder.
·
¼ tsp turmeric powder.
·
2 ½ tsp zeera-methi powder.
·
1 tsp salt.
·
4 tsp tamarind pulp.
·
4 tbsp chopped coriander leaf.
Seasoning:
·
4 tsp oil.
·
½ tsp mustard seeds.
·
1 tsp cumin seeds.
·
5 whole dried red chillies.
·
8 garlic cloves.
·
12 curry leaves.
Method:
1.
Put the meat in a colander,
wash and set aside to drain.
2.
Combine the meat, dal, onions,
tomatoes, ginger, garlic, spice powders, salt and 1 liter of water into a
pressure cooker and cook for 10 – 15 minutes after the first whistle.
3.
Open the cooker when cool,
remove the mutton pieces and set aside.
4.
Blend the remaining mixture in
a food processor, till the dal fuses with the cooked ingredients.
5.
Reunite the mutton with the
blended ingredients.
6.
Add the tamarind pulp, and cook
for another 10 min, till the dal has the consistency of a gravy. The tamarind
gives the mellow flavors a healthy punch.
7.
Now for the magic: put the oil
in a pan on moderate heat till it smokes. Toss in the seasoning and allow them
to crackle and release their aromas into the oil. When the garlic cloves begin
to brown, lift the pan and pour the magical oil and its seasoning
accompaniments into the dal. Inhale deeply.
8.
Give the dal a gentle stir,
sprinkle in the chopped coriander leaves and serve with steaming hot rice.
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