Chana Daal Gosht : Gram Lentil Mutton

hanay ki daal gosht is prepared by roasting onions, tomatoes ginger garlic paste, spices, oil, meat ... Chanay ki daal gosht is prepared by roasting onions, tomatoes ginger garlic paste, spices, oil, meat and pre-soaked lentils and cooking for some time on low flame. You can garnish it with chopped green chillies, grated ginger, chopped coriander and garam masala to enhance the flavour and aroma. Serve it with naan or boiled rice on your dining table as a tasty yet healthy dish. Chanay ki daal gosht is a combination of pulses (chanay ki daal) and mutton and a traditional recipe of the Indian subcontinent mostly of Pakistan. It is usually a curry of boiled, tender lentils (chanay ki daal) and mutton cooked along with a whole lot of spices that bring in the authentic flavour of the dish. Chanay ki daal gosht is made regularly in almost each and every house of Pakistan as the main course meal and is a rich source of protein ( both meat and lentils contain high amounts of protein) and equally healthy for children as well as grown-ups. Chane ki daal gosht is a recipe that I personally like to eat. When I see the plate with rising smoke and feel it's aroma, desire to have the meal doubles instantly. Each of it's morsel is a delight. Chewing chana with softened juicy meat makes the day beautiful. Meanwhile, press green chili, and include its taste to make it even tastier. Chana Daal Gosht : Recipe : Sumaira Kanwal Naqvi Ingredients * Mutton Half Kg * chana daal Gram Lentils. 2 Cups * onion 3 Small Slices * Ginger Garlic Paste 1,1 Tbsp * cumin seeds. 1 Tbsp * * coriander Powder 1 Tbsp * Turmeric Powder 1/4 Tsp * 1Red chilli powder 2 Tsp * Crush Red Flakes 1 Tsp * Tomatoes 3-4 * Green Chillies For garnish * Coriander Leaves For garnish * Salt 1 Tsp * All Spice Powder 1 Tbsp * cooking oil. # Tbsp * water. 3 Cups * Cilantro/ coriander leaves Method : * Soak the chana dal in plenty of water for at least 2 hours and soak the washed moong dal for about 10 minutes.  * Heat the oil in a cooking pan, place the chopped onion and whole cumin seeds in it. Fry the onion until it becomes translucent and releases the aroma.  Add in the ginger, garlic, ground cumin, ground coriander, turmeric powder, red chilli powder, , whole black peppercorns, cloves and salt. Give it a good stir and fry for a few minutes until the spices release a delicious aroma. Place the meat in the spices, toss around until all pieces are covered with spices. And fry for about 2-3 minutes at medium-high heat. Then stir in the chopped tomatoes and turn the heat down. Put the pan lid on to let it cook for about 15 minutes. Take care and keep stirring the curry every now and again. To ensure it doesn’t get burned at the bottom. * Next, drain the chana dal . Mix them in the meat and add in the water. You can turn the heat up and cook it at medium-high heat until the liquid reaches boiling point. Then lower the heat and put the lid on. Continue cooking at low heat until the meat is tenderized and lentils are cooked. But do keep checking and stirring every so often to make sure the bottom doesn’t get burned.  * Sprinkle some chopped coriander , green Chillies at serving if preferred.