Sabut Masoor Aur Ambade Ki Katli Kairi Wali

Name: How to cook Sabut Masoor Aur Ambade Ki Katli Kairi Wali - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Sabut Masoor Aur Ambade Ki Katli Kairi Wali

#special #cookpadindia This is also an authentic Hyderabadi side dish made with Red Sorrel Leaves and Bengal Gram or Chana Daal. It can be made with or without Mutton. I have lend it an innovative twist by using Sabut Masoor or Whole Red Lentils along with Red Sorrel Leaves plus Raw Mango insteas of Tamarind juice. Isn't that lovely? It is indeed a good idea because it's a lovely change. The whole dish gets an amazing makeover. And what I have done here is that I have added Raw Mango for the sourness along with chopped Tomatoes. Though Red Sorrel Leaves are sour in taste and impart sourness to the dish, I have added Raw Mango about 2-3 pieces along with it's seed. It's absolutely optional. You can very well skip that. I added that to make it a bit more tangy. That's it.

Ingredient

Food ration :

5-6 servings

Cooking time :

30 minutes

6-7 bunches

roughly chopped Red Sorrel Leaves

2 tsp

Ginger garlic paste

1/2 kg

Mutton bone-in

2 tsp

Salt

2 tsp

Red Chilli powder

1 tsp

Turmeric powder

2-3 tbsp

Oil

Onions finely chopped

3-4

Tomatoes chopped

Raw Mango slices or chopped

1 bunch

Coriander Leaves chopped

1 cup

Whole Red Lentils or Sabut Masoor Daal

2-3

Green Chillies

Cooking instructions

* Step 1

Soak Daal for almost 3-4 hours. In a pressure cooker, heat Oil and saute Onions until light pink along with the Ginger garlic paste. Also add a few chopped Coriander Leaves along with Tomatoes and chopped Raw Mango chopped along with it's Seed. I didn't add any Tamarind here. Traditionally the recipe calls for the addition of Tamarind but I have used Raw Mango instead.

* Step 2

Add the spices along with the Mutton bone-in next. Also add the Red Sorrel Leaves. Saute until 4-5 minutes and then pressure cook for about 6-7 whistles or as required. In the meantime pressure cook Daal with little Salt, Turmeric and Red Chilli powders. Do not boil it fully. Let it be half boiled with some Daal remaining whole yet soft and cooked.

* Step 3

Add this cooked Daal to the Mutton mix that's already cooked. Bring everything to a rolling boil on a high heat. Adjust Salt at this stage. Also adjust the consistency. If it is very thick, add some water. Lower the heat and simmer until about 5-6 minutes before dishing out.