Toor Daal ( Arhar Daal ) – 1 cup
Chana Daal – 1/3 cup
Moong Daal – 1/3 cup
Masoor Daal ( Red wali ) – 1/3 cup
( Mix all Daals and soak in water for 1 hour )
Mutton – 1 Kg
Onion – 3 medium size ( chopped )
Tomato – 4 medium size ( chopped )
Ginger garlic paste – 1.5 Tb sp + 1 Tb sp
Red chilli powder – 1 Tb sp or according to taste
Green chilli paste – 2 Tsp or according to taste
Haldi – 1 Tsp + 2 Tsp
Dhanya powder – 2 Tsp
Salt – according to taste
Black pepper ( whole ) – 10-15
Cloves (Long) – 8-10
Cinnamon stick ( daar cheeni ) – 1 inch stick
Green cardamom ( choti ilaichi )- 7-8
Black cardamom ( Bari ilaichi ) – 1
Green chillies – 8-10
Fresh dhanya – 1/2 cup
Oil – 3/4 cup
Oil – 3/4 cup
Kari patta – 10,15
Button red chillies ( gol wali mirch ) – 6,7
Zeera ( cumin ) – 2 tsp
Garlic – 1 full bulb ( finely chopped )
# Take a big pot, drain the water from soaked Daals and put Daals in a pot, Add 2 tsp Haldi , 1 Tbsp ginger garlic paste, 2 Tsp green chillies paste and 4-5 glass of water, boil until All Daals are soft ( approximately 1.5 – 2 hours ) or use a pressure cooker
# When All Daals become soft, blend with hand blender , add a little salt and keep aside.
# Now take another pan, Heat oil and fry chopped onions until golden brown now add mutton and Sara Sabit garam masala ( Kali Mirch , long, daar cheeni , choti ilaichi , Bari ilaichi ) and bhoonofy on high flame for 3-4 mins until meat change it’s color .
# Now add ginger garlic paste aur phir acchay say bhoonay 2-3 min tak .
# Jab sab kuch acchay say bhun jaye to red chilli powder, 1 tsp haldi , dhania powder and salt daal dain , mix well and add tomatoes.
# 1-2 min high flame par bhoonay , now add 2-3 glass of water , cover and cook on slow flame jab tak mutton gal jaye laikin Bhut ziyada soft na ho .
# Ab mutton ko high flame par bhoonay aur Saara paani dry kar lain , Jab oil alag ho jaye to turn off the fire.
# Now mixing.
Daal Walay pot May sara mutton masalay samait daal dain , mix well , check salt , add sabit Hari Mirch and water if required.
# Slow flame par 10 min pakaye, Now time for baghaar.
# Daal par hara dhanya chirak dain .
# Heat oil in a frying pan, first add Kari Patta and gol wali mirch , after 1 min add zeera, after 20 secs add chopped garlic.
# Jaisay hi garlic ka colour halka sa change ho …. pour everything with oil on top of daal.
# Now Time to make a video or take a beautiful pic
# Mix well and keep on Dam for 10 mins.
Serve Hot with zeera Rice.
# Don’t add salt when u r boiling daal , salt add karnay say daal hard ho jaati hay aur dair say galti hay.
# Don’t put everything together in oil for baghaar, koi cheez jaldi brown ho jaati hay, kisi cheez ko time lagta hay.
# In Baghaar, we need very light golden garlic, do not over brown garlic.