This tasty flavourful dish is filled with aromatic spices that perfectly pair with rice or porota
Ingredients:
1 cup yellow peas
2 cups water
½ tsp salt
¼ tsp turmeric
4 tbsp cooking oil
1 large potato
½ tsp cumin
2 cardamom
2 small cinnamon sticks
1 large onion
1 tbsp ginger paste
1 tbsp garlic paste
1 ¼ tsp Kashmiri red chili
½ tsp turmeric
1 tsp coriander
1 tomato
¾ tsp salt
400 gm mutton
1 ½ tsp ghugni spice
2 tbsp coriander
2-3 green chilies
½ tsp roasted cumin
Ghugni Spice
1 ½ tsp coriander
½ tsp fennel seeds
1 tsp cumin
3 dried red chilies
4 cloves
2 cardamom
1 bay leaf
½ tsp black salt
Instructions:
1. Place soaked yellow peas into a pressure cooker and add water, salt and turmeric
2. Cook peas until soft, about 3 whistle blows
3. In a pan roast the following until fragrant, coriander seeds, fennel seeds, cumin, dried red chilies, cloves, cardamom, and a bay leaf
4. Add a black salt and grind the ghugni spice mix and store in a jar
5. Add cooking oil in a pan and add diced potato with a pinch of salt and turmeric
6. Fry the potatoes until light brown
7. Transfer out the fried potatoes and add cumin to the pan
8. Stir in cardamoms, cinnamon sticks, and chopped onion
9. Sauté until onion is light brown
10. Add a splash of water
11. Mix in Kashmiri red chili, turmeric, and coriander
12. Sauté for 3 minutes on medium heat
13. Add chopped tomato and salt to taste
14. Cover with lid and cook for 2 minutes on low heat
15. Uncover and mix in boneless mutton
16. Cover with lid and cook for 5 minutes on low heat
17. Pour in a cup of water
18. Cook for another 15 minutes on low heat with lid on
19. Stir Occasionally as needed
20. Uncover and mix in fried potatoes and yellow peas
21. Add ghugni spice mix along with a splash of water
22. Sprinkle fresh coriander, green chilies and roasted cumin before serving
23. Ready to enjoy!