**Ghugni with Khashir Charbi (Mutton Fat)**
**Ingredients:**
For Ghugni:
- 1 cup white peas or yellow split peas (matar dal), soaked overnight
- 200g khashir charbi (mutton fat), cleaned and cut into small pieces
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, slit
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 bay leaf
- 1 cinnamon stick
- 2-3 cloves
- 1-2 cardamom pods
- 2-3 tablespoons mustard oil or regular oil
- Salt to taste
- Fresh coriander leaves, for garnish
- Lemon wedges, for garnish
For Garnish (optional):
- Chopped onions
- Green chilies
- Chopped coriander leaves
- Chopped cucumber
- Tamarind chutney (optional)
**Instructions:**
1. **Prepare the Peas:**
- Drain the soaked peas and set them aside.
- In a pressure cooker, add the soaked peas along with water, salt, and turmeric powder. Cook for about 3-4 whistles or until the peas are soft but not mushy. Set aside.
2. **Prepare the Khashir Charbi (Mutton Fat):**
- Heat a large pan or wok over medium heat and add the cleaned mutton fat (khashir charbi).
- Cook the fat until it releases oil and turns crispy. Remove the fat pieces from the pan and set them aside.
3. **Make the Ghugni:**
- In the same pan (with the rendered fat oil), add mustard oil if needed.
- Once the oil is hot, add the bay leaf, cinnamon, cloves, and cardamom. Sauté for a few seconds until fragrant.
- Add the chopped onions and cook until golden brown.
- Add ginger-garlic paste and sauté for 2-3 minutes.
- Add tomatoes, green chilies, turmeric, cumin, coriander, and red chili powder. Cook until the tomatoes are soft and the oil separates from the spices.
- Add the cooked peas to the pan and mix everything well.
- Let it simmer on low heat for 10-15 minutes, stirring occasionally. Add water as needed to get a semi-thick consistency.
4. **Add Mutton Fat:**
- Add the crispy mutton fat (khashir charbi) pieces into the ghugni and stir well. Allow the flavors to blend for 5-7 minutes on low heat.
5. **Garnishing and Serving:**
- Serve hot, garnished with fresh coriander leaves and lemon wedges.
- Optionally, you can top the ghugni with chopped onions, green chilies, cucumber, and a little tamarind chutney for extra flavor.
Enjoy your delicious and rich **Ghugni with Khashir Charbi**!
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