Chanani Dhal & Ghos Pic cred: Ruhana EbrahimRec cred: @mama_taught_me_well Ingredients:1 onion (sliced)2 pc taj (cinnamon stick)3 elachie (cardamom) pods3 lavang (cloves)Pinch jeeroo (cumin) seeds2 tablespoon oil1 ½ cups chana dhal (soaked for 4 hrs)500g mutton curry pieces (soaked and excess fat trimmed)1 tablespoon red ginger garlic masala paste1 teaspoon chilli powder1 teaspoon saltPinch turmeric powder1 teaspoon dhana jeeroo powder1 tablespoon brown vinegar2 teaspoon mustard powder2 large tomatoes (liquidized)Water as needed.
1. Braise onion with whole spices and oil until lightly golden. 2. Add masala and spices and braise till fragrant. 3. Add mutton, mustard powder and vinegar and coat well. 4. Cook until mutton water has burnt out. 5. Add tomatoes and dhal. Cook till tomato reduces, then add water as needed to cook mutton tender and dhal soft. (Do not over cook dhal that it becomes mushy). 6. Cook till curry reaches desired consistency. Some people like it soupy, some like it drier. Eat with bread/ roti.