1 cup Lentils
 500 g Pea Dhall (Split Peas)
 1.50 kg Mutton
 57 tbsp Cooking Oil
 1 Medium Size Onion Thinly Sliced
 1 Tomato – Medium Size
 3 tbsp Curry Powder
 1 tsp Turmeric Powder
 1 tsp Jeera Powder (Level)
 1 tsp Dhania Powder (Level)
 1 tsp Salt (Salt to Taste)
 3 Cinnamon Sticks
 3 Anistar
 3 Elachi Pods
 2 tbsp Ginger/Garlic Paste
 1 tsp Sugar
 1 cup Water
 Curry Leaves
 Dhania Leaves

1

Boil Lentils until soft (25-30 minutes).

2

Boil Pea Dhall until soft (30-35 minutes).

3

Add Cooking oil to pot and heat.

4

Add Onions and cook till lightly brown.

5

Add Cinnamon Sticks, Anistar, Elachie Pods, Curry Powder, Turmeric Powder, Jeera Powder, Dhania Powder, Salt, Chopped Tomato, Ginger/Garlic Paste and stir for 2-3 minutes on medium heat. You may add a little water as required.

6

Now add your mutton and curry leaves then cook for about ±30-35 minutes depending on the toughness of the meat.

7

When the meat is cooked add the boiled Lentils, boiled Dhall, 1 teaspoon Sugar and 1 Cup Water. Cook for another 5-15 minutes.

Garnish with Dhania Leaves

Ingredients

 1 cup Lentils
 500 g Pea Dhall (Split Peas)
 1.50 kg Mutton
 57 tbsp Cooking Oil
 1 Medium Size Onion Thinly Sliced
 1 Tomato – Medium Size
 3 tbsp Curry Powder
 1 tsp Turmeric Powder
 1 tsp Jeera Powder (Level)
 1 tsp Dhania Powder (Level)
 1 tsp Salt (Salt to Taste)
 3 Cinnamon Sticks
 3 Anistar
 3 Elachi Pods
 2 tbsp Ginger/Garlic Paste
 1 tsp Sugar
 1 cup Water
 Curry Leaves
 Dhania Leaves

Directions

1

Boil Lentils until soft (25-30 minutes).

2

Boil Pea Dhall until soft (30-35 minutes).

3

Add Cooking oil to pot and heat.

4

Add Onions and cook till lightly brown.

5

Add Cinnamon Sticks, Anistar, Elachie Pods, Curry Powder, Turmeric Powder, Jeera Powder, Dhania Powder, Salt, Chopped Tomato, Ginger/Garlic Paste and stir for 2-3 minutes on medium heat. You may add a little water as required.

6

Now add your mutton and curry leaves then cook for about ±30-35 minutes depending on the toughness of the meat.

7

When the meat is cooked add the boiled Lentils, boiled Dhall, 1 teaspoon Sugar and 1 Cup Water. Cook for another 5-15 minutes.

Garnish with Dhania Leaves

Daal Gosht (Dhal Gosht, Dhall and Mutton)