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Bengali Traditional "Daal khasi"/ Muttun with Moong Lenti
Bengali Traditional "Daal khasi"/ Muttun with Moong Lenti

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We hope you got benefit from reading it, now let’s go back to bengali traditional "daal khasi"/ muttun with moong lenti recipe. You can have bengali traditional "daal khasi"/ muttun with moong lenti using 17 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Bengali Traditional "Daal khasi"/ Muttun with Moong Lenti:
  1. Take 1 kg mutton (large Curry cut)
  2. Use 1 and 1/2 cup soaked moong daal
  3. Get 2 medium onion sliced
  4. Take 2 tablespoons white vinegar
  5. Take 1 tablespoon chilli powder
  6. Provide 1 tablespoon Coriander powder
  7. Use 1 tablespoon garlic paste
  8. Prepare 2 tablespoons ginger paste
  9. Provide 1 teaspoon roasted cumin powder
  10. Provide 1/2 teaspoon termeric powder
  11. Use 1/2 teaspoon black pepper crashed
  12. Provide 1 bay leaf
  13. You need 2 " cinnamon sticks
  14. Provide 2-3 Cardamoms
  15. You need 4-5 green chillies
  16. Use 1/2 cup oil
  17. Provide As per taste Salt
Instructions to make Bengali Traditional "Daal khasi"/ Muttun with Moong Lenti:
  1. Marinate mutton with vinegar at least hour. Roast moong dal on slow heat until lentil is crisp. But be careful we don’t want to burn it. And soak in water 15 minutes. Then drain the water.
  2. Heat the pant with oil and add the onion, bay leaf, cardamom and cinnamon. Fry onion till it becomes light golden.
  3. Add chilli powder, turmeric, coriander, ginger, garlic and salt. Cook it till oil is separated. Add mutton and stir well. Cook it till it gets dry.
  4. Stir it and add 7 cups water. Cook it under closed lid for about 10 minutes.
  5. Put Moong lentil and green chilli into it. Cook it till moong lentil is cooked and check the salt and add cumin powder. Remove from the heat.
  6. Daal khasi is ready. Serve this hot Mutton and Moong Dal curry with Plain rice / Paratha/ Naan whatever you want.
  7. Tips: When you are roasting Moong Lentil, please stay beside it and stir it. Don’t burn it. Some can think that burned moong gives texture. But in reality, burned moong lentil is the worst thing ever.

Heat oil in the pan again and add garlic and onion. Fry until the onion becomes golden yellow. Add chopped green chili and chopped tomato. Saute for sometime and add turmeric powder, red chili powder, salt and little sugar and again stir for a couple of minute. There was a time when finding a Bengali restaurant in Kolkata was difficult.

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