Serves: 4
Total Calories: 3,626

1 cup Crispy Fried Onions
2 tablespoons Basic Ginger-Garlic Paste (or store-bought)
1 cup cracked wheat berry, sorted and washed in 3 to 4 changes of water, or 2/3 cup whole wheat and 1/3 cup rolled oats
1/4 cup dried yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water
1/4 cup dried red lentils (dhulli masoor dal), sorted and washed in 3 to 4 changes of water
1/4 cup , dried yellow split garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
2 tablespoons ghee or vegetable oil
4 black cardamom pods, crushed lightly to break the skin
2 sticks cinnamon (1-inch each), broken
3 cloves
1 pound boneless leg of lamb or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1-inch pieces
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1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
4 to 5 cups water
2 tablespoons minced fresh mint leaves

1. Prepare the onions and the ginger-garlic paste. Then, in a large bowl, mix together the cracked wheat and all the dals and soak in water to cover by 3 inches, about 1 hour.

2. Meanwhile, heat the ghee in a large nonstick wok or saucepan over medium-high heat and cook the cardamom pods, cinnamon, and cloves, stirring, about 1 minute. Add the lamb, ginger-garlic paste, coriander, cumin, turmeric, cayenne pepper, and salt and cook, stirring, until the lamb is well-browned, about 20 minutes.

3. Drain the soaking wheat and the dals, add them to the lamb and cook, stirring, about 5 minutes. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is very soft, about 1 hour. Add more water, if necessary, or cook uncovered, until quite dry.

4. With a large fork or a spatula, mash everything until it is porridge-like in consistency. Transfer to a serving dish, mix in the fried onions, garnish with the mint leaves, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 3,626
Calories from Fat: 3,089

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