KADDU KA DALCHA PUMPKIN AND LENTIL CURRY
INGREDIENTS
Breast meat of goat (mutton), washed, cleaned, cut into bitesized pieces 500 gm
Bengal gram (chana dal), washed 500 gm
Pumpkin (kaddu) 500 gm
Tamarind 1 limesized ball, soaked, juice extracted
Vegetable oil 6 tbs
Onions, large 2, thinly sliced
Gingergarlic paste 2 tbs
Chilli powder 1½ tbs
Turmeric powder ¼ tsp
Salt to taste or 1 tsp
Tomatoes 6 small or 4 large, chopped
Green chillies 6
Green coriander leaves ¼ cup chopped
Mint ¼ cup chopped
Curry leaves 3
Black cumin seeds ¼ tbs
Cardamoms 2
Cinnamon 2, medium-sized sticks
Cloves 2
Water 3 cups
METHOD
Extract the tamarind juice after half an hour of soaking, remove the seeds and strings, and the grainy mud at the end. Place the meat and daal in a pressure cooker and cook for 15 minutes until the meat is tender and the daal is mashed.
Heat the oil in a separate pan; fry the onions till light brown. Add the gingergarlic paste, chilli powder, turmeric powder, salt, tomatoes, green chillies, green coriander, mint and curry leaves. Cook till the tomatoes are well done.
Add the pumpkin, cooked mutton and daal and the juice of the tamarind along with three cups water; mix well.
Lastly, add the black cumin seeds, cardamoms, cinnamon and cloves; cook till the pumpkin becomes tender. Remove from heat and serve.
SERVES 4-5
Published in Dawn, EOS, April 30th, 2017