Gulf News Food Show: Savour the timeless Indian delight of Moongdal gosht

30 gms Garlic paste

20 gms Ginger paste

4 gms Green chillies

3 gms Turmeric powder

10 gms Salt

50 gms Mustard oil

For the meat gravy:

800 gms Mutton shank:

200 gms Mustard Oil:

250 gms Onion, sliced

6 Bay leaves

3 pods Black cardamom

15 pods Green cardamom

2 Mace

12 Cloves

1inch Cinnamon stick

75 gms Garlic paste

50 gms Ginger paste

13 gms Coriander powder

8 gms Yellow chilli powder

30 gms Salt

250 gms Tomatoes

100 gms Unsalted butter

200 gms Yoghurt

For the tempering:

100 gms Oil

100 gms Onion

10 gms Fresh mint leaves

Garnish:

Fried mint leaves

Ginger, Julienned

Method

Rinse the mung bean thoroughly and soak it for 30 minutes to help soften the beans.

Add the soaked mung bean and enough water to cover the lentils in a pot. Bring the water to a boil. Once boiling, add a pinch of turmeric, salt to taste, garlic paste, ginger paste, chopped green chillies, and a splash of mustard oil. Allow the mixture to cook, stirring occasionally, until tender but not mushy. Once cooked, set aside.

In a heavy-bottomed pan, heat a generous amount of mustard oil over a medium flame. Once the oil is hot, add bay leaves, black cardamom, green cardamom, mace, cloves, and a stick of cinnamon. Let the spices crackle for a few seconds to infuse their flavours.

Add sliced onions to the pan. Sauté the onions until golden brown, which may take about 8 to 10 minutes. Stir occasionally to ensure even cooking.

Mix the garlic and ginger paste into the sautéed onions, cooking for another two minutes until fragrant.

Add the cleaned mutton shank to the pan. Sear the meat on all sides until it is browned, which should take about 5 to 7 minutes. This step helps to lock in the flavours.

Once the mutton is browned, stir in coriander powder, yellow chilli powder, and chopped tomatoes. Continue cooking until the tomatoes soften and start to break down, which will take another five minutes.

Pour the beaten yoghurt, stirring well, to combine it with the meat and spices. Cook this mixture for about 15 minutes, allowing the yoghurt to meld with the other ingredients.

Pour in water to cover the mutton, some unsalted butter and additional salt if needed. Bring this mixture to a boil, then reduce the heat and let it simmer gently until the mutton becomes tender. This can take anywhere from 1.5 to 2 hours, depending on the cut of meat used.

Once the mutton is tender, strain the gravy into a separate bowl, reserving 800 grams of the liquid.

In a large pot, combine 500 grams of the cooked dal with the reserved 800 grams of gravy. Mix well and let this simmer on low flame to allow the flavours to meld together.

In a small pan, heat some oil over a medium flame. Once the oil is hot, add the onion rings. Fry them until they turn golden brown and crispy. Add fresh mint leaves to the pan and sauté them briefly until fragrant.

Pour the tempering of fried onions and mint into the dal and meat mixture. Stir to combine and let it simmer on very low heat for 5 to 10 minutes.

Before serving, garnish the dish with fried mint leaves and julienned fresh ginger. Serve the dish hot with naan (Indian flatbread) or steamed rice.

Tips

For the best flavor, opt for mutton shank with some fat. This cut will yield a tender and flavorful result as it cooks.

When browning the mutton, make sure to sear it well on all sides. This step is crucial for developing deep flavors in your dish.

When adding yoghurt, ensure it’s whisked and at room temperature. This keeps it from curdling and helps it incorporate smoothly into the dish.

If the gravy is too thick at the end of cooking, you can add a bit of water to reach your desired consistency.

Allow plenty of time for the mutton to cook. The longer it simmers, the more tender it will become. If you're short on time, you can also use a pressure cooker.

Ensure the oil is hot enough before adding the onions and mint for tempering. This brings out their best flavours and adds a nice crunch.

"Every time I make Moongdal Gosht, I remember my mum standing by the stove, lovingly stirring the pot. This recipe has been a cherished family tradition passed down through generations. The rich flavours and aromas remind me of gatherings around the table, where laughter and stories flow as freely as the gravy. It's not just a dish, it's a celebration of my family's love and heritage, and I hope to share that warmth with every meal I serve."

- Chef Navid Nasir is the Founder and Head Chef at Khadak Restuarant, Dubai.