Masoor Ma Gos
|Black lentils/Masoor||300 Gram|
|Coriander||1⁄2 Cup (8 tbs)|
|Ginger garlic paste||2 Teaspoon|
|Turmeric powder||1 1⁄2 Teaspoon|
|Chili powder||2 1⁄2 Teaspoon|
|Parsi dhansakh masala||2 Teaspoon|
|Sambhar masala||2 Teaspoon|
|Tamarind juice||1⁄4 Cup (4 tbs)|
|Jaggery||1⁄4 Cup (4 tbs)|
|Refined oil/Ghee||2 Tablespoon|
1. Wash the mutton thoroughly and marinate in salt and ginger-garlic paste. Wash the masoor. Place both into a pressure cooker with 6 cups of water along with the green chillies, turmeric and chilli powders. Cook till the mutton is soft and tender.
2. Place onions in a dekchi with half cup oil. Add curry leaves and cook onions till brown. Add the tomatoes, Parsi masala and sambar and lower heat. Add 1/2 cup water and simmer for 5 minutes.
3. Add the mutton and masoor from the cooker. Stir, do not mash the mutton pieces. Once the mixture starts bubbling add the tamarind juice and jaggery. Allow the masoor to boil for a further 2 minutes before serving. Garnish with coriander leaves.
4. Serve with pure ghee, pickles and rotlis.