Chana dhal & tripe 1 Sheep or Ox trip cleaned, cut into pieces. Boil with some arad (Turmeric), few cloves & 2 tablespoon oil until soft. Goes faster in pressure cooker.
2 cups Chana dhal soaked over night preferably. Rinse & boil with 1 teaspoon arad (Turmeric), 2 tablespoon oil & salt until tender. Keep aside. 1 onion chopped 4 tablespoon ghee (Clarified butter)2 tablespoon oilHeat oil add in onions & the following dry spice.2 bay leaves2 teaspoon jeeraFew cinnamon sticks, Elachi (cardomom), & pepper corns. Saute until onions are golden brown. Add 2 teaspoon packo masala & braise for 5 seconds. Add in 4 grated tomatoes with the following spices2 tablespoon dhana jeera powder 1 teaspoon arad (Turmeric)2 teaspoon kashmiri chillie powder 2 teaspoon Chohans mix masala or any type you haveSalt to taste3 teaspoon red ginger garlic masala. 1 sachet tomatoe paste/pureeMix nicely & cook for 10 minutes adding little water. Add in boiled tripe & cook till oil Comes to the surface. Add in boiled Chana dhal with half cup water with some curry leaves.Allow to cook until done. Garnish with dhania (coriander). Serve with rice or roti.