Ramadan Recipes: India
This popular delicacy is mostly made in Ramadan due to the fact that it is rich in protein and complex carbs, providing a slow and steady energy hit after a long day of fasting.
• 1kg boneless mutton
• 125g chana daal, soaked overnight
• 100g whole wheat, soaked overnight
• 25g barley, soaked overnight
• 1 tsp red chilli powder
• ¾ tsp turmeric powder
• 1 bay leaf
• 2 tsp oil
• Salt to taste
• 2 onions, sliced and fried
• 2 onions, cut into rings and fried
• A pinch of garam masala powder
• 2 limes, sliced
• A few green chillies, chopped
• 1 ginger piece, julienned
• A handful of coriander leaves
1. Heat oil in a pan.
2. Add the mutton pieces and fry for a minute.
3. Add ½ tsp red chilli powder, ½ tsp turmeric powder, bay leaf and salt.
4. Pour 3 to 4 cups of water and reduce flame to low.
5. Cover the pan with a lid and simmerfor about an hour until the mutton is soft.
6. In another pan add the daal, wheat, barley, salt, ½ tsp chilli powder and ¼ tsp turmeric powder. Add water to cover and cook on a moderate heat until soft, about 40 minutes.
7. Transfer this mixture to the mutton pan and simmer on very low heat.
8. Mash all the ingredients together and mix.
9. Once it begins to boil, add the sliced fried onions.
10. Remove from the heat and sprinkle the garam masala on top.
11. Garnish with coriander leaves, green chillies, fried onion rings, julienned ginger and lime slices.