Nalli Gosht & Khatti Daal Nayab | Masala Mornings | Shireen Anwar | 28 Sep 23 | MasalaTv

Nalli Gosht & Khatti Daal Nayab | Masala Mornings | Shireen Anwar | 28 Sep 23 | MasalaTv ‪@MasalaTVRecipes‬

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KHATTI DAAL NAYAB WRITTEN RECIPE :

Ingredients
Pigeon Peas 250 grams
Bottle gourd 125 gm
Turmeric ½ tsp
Tamarind pulp ¼ cup
Jaggery 1 tbsp
Coriander leaves chopped 3 tbsp
Salt 1 ½ tsp
Whole green chilies 2-3

Ingredients for Masala Powder:
Coriander seeds roasted 2 tsp
Fenugreek seeds roasted ½ tsp
White cumin whole roasted 1 tbsp
White lentil roasted 1 tsp
Whole red chilies roasted 8
Oil 1 tbsp

METHOD FOR POWDER MASALA :
Heat 1 tbsp oil, fry all the powdered masala ingredients on low flame and grind to a fine powder, use 4 tbsp.

Ingredients for tempering:
Oil ¼ cup
Mustard seeds ¾ tsp
Curry leaves 20

METHOD :
Cook daal in 4 cups of water till tender, blend, and keep aside. In a pan add 2 cups water on fire, add chopped lauki, tamarind pulp, salt, and haldi, boil, and cook covered for 15 mins till lauki gets tender, add cooked daal, cover and simmer on low flame for 5 mins, add the prepared powder masala, cook for 5 mins, lastly add baghar, garnish with coriander, green chilies, serve with boiled rice.


NALLI GOSHT WRITTEN RECIPE :

Ingredients :
Mutton and bone marrow ½ kg
Onion sliced 1
Bay leaf 1
Turmeric ½ tsp
Ginger garlic 2 tbsp
Saffron ½ tsp
Allspice 1 tsp
Flour 1 tsp
Oil ½ cup
Cloves 2
Black cardamom seeds ground 1 tsp
Chili powder 2 tsp
Yogurt whipped 1 cup
Lemon juice 1 tbsp
Gram flour 2 tsp
Onion chopped 1 cup
Cinnamon 1 stick
Salt 2 tsp
Coriander powder 1 tbsp
Screw pine 1 tsp
Chopped coriander leaves 4 tbsp

Ingredient to be Crushed Together:
green cardamom 3
Mace ¼ tsp
Fennel seeds 1 tsp

METHOD :
Heat ghee in a cooker, add sliced onion, cinnamon stick, and bay leaf, and fry over medium heat until onions are golden, add mutton and fry for 10 mins, add chopped onion, grounded black cardamom, and cloves powder, and cook for 10 mins, add dhania powder, chili powder, turmeric, ginger garlic, and salt, fry well until oil separates, add yogurt, cook, reduce heat, cook for another 10 mins, add 2 cups water and bring to boil, cover and simmer for 10 mins stirring occasionally, remove from fire. Heat 1 tbsp ghee in a frying pan, add flour and gram flour, fry well over low heat, add the crushed spice mixture, mix well, and remove, add the mixture to the mutton and mix, add allspice, saffron, lemon juice, mix well, cook on low heat for 15-20 mins, remove from fire, add kewra, garnish with coriander leaves and serve with tandoori nan.


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