Bijnor wale Urad Chawal

BIJNOR-STYLE URAD CHAWAL INGREDIENTS For the Urad Dal - 1 cup whole urad dal - 1–2 green chillies, chopped - 1-inch ginger, roughly chopped - 5–6 cloves garlic - Salt, to taste - Water, as required Khada Masala Potli - 1 small piece cinnamon - 2 green cardamoms - 1 bay leaf - 3–4 cloves - ½ tsp black pepper - 1 tsp coriander seeds - 1 tsp fennel seeds Soak the urad dal for at least 2 hours. Tie all the khada masalas in a small muslin cloth to make a potli. Add the soaked dal to a pot along with the masala potli, green chillies, ginger, garlic, salt and enough water. Cover and cook until the dal is completely tender and cooked through. Remove the masala potli once done. For the Mutton - 750 g mutton - 3–4 onions, thinly sliced - 1½–2 tbsp garlic paste - 2 tomatoes, chopped - 1-inch ginger, cut into juliennes - Salt, to taste - 1 tsp turmeric - 1½ tsp Kashmiri red chilli powder - 1 tsp coriander powder - ½ tsp cumin powder - ½ tsp garam masala - Oil, as required - Water, as required Heat oil in a pressure cooker or heavy-bottomed pot. Add the sliced onions and fry until deep golden brown. Add the garlic paste and sauté briefly. Add the mutton and salt and fry until well browned. Add the chopped tomatoes, turmeric, red chilli powder, coriander powder, cumin powder and garam masala. Add the ginger juliennes and cook until the tomatoes soften, the masala is cooked through and the oil starts separating. Add water, cover and pressure cook until the mutton is tender. Bringing It Together Transfer the cooked mutton and its stock to a separate kadhai or heavy pan. Add the cooked urad dal and mix gently. Cover and simmer for a few minutes so the flavours come together. Finish with fresh green chillies, ginger juliennes, fresh coriander and a little garam masala. Simmer for another minute or two. Serve hot with plain steamed rice. #UradGhosht #BijnorFood #IndianFood #MuttonRecipes #DesiFood Have you ever tried Bijnor Style Urad Ghosht?