Meat or Chicken with Whole Masur Lentils
Tender chunks of mutton or chicken are simmered with whole brown lentils (masur) in this robust Parsi classic, creating a thick, savory stew. The recipe specifically calls for unsoaked lentils, allowing them to retain their earthy integrity while absorbing the rich flavors of the spiced meat gravy. This wholesome dish offers a comforting balance of protein and fiber, perfect for a satisfying family meal served with crusty bread or rice.
Ingredients
- 1 pound Mutton or Chicken (cut into pieces) (Quantity estimated based on standard proportions.)
- 1 cup Whole Masur (Brown Lentils) (Replaces Chana Dal from the referenced recipe. Do not soak.)
- 2 medium Onions (sliced) (Quantity estimated.)
- 2 tablespoons Ghee or Oil (Quantity estimated for sautéing.)
- 1 tablespoon Ginger-Garlic Paste (Quantity estimated.)
- 1/2 teaspoon Turmeric Powder (Quantity estimated.)
- 1 teaspoon Red Chili Powder (Quantity estimated.)
- 1 teaspoon Garam Masala (Quantity estimated.)
- 1 teaspoon Salt (Or to taste. Quantity estimated.)
- 4 cups Water (Quantity estimated for stewing.)
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Instructions
- 1Pick over the whole masur lentils to remove any stones or debris. Wash them thoroughly in cold water until clean. Do not soak the lentils (unlike chana dal, these should be cooked immediately after washing).
- 2In a large pot, heat the ghee or oil over medium heat. Add the sliced onions and fry until golden brown. Stir in the ginger-garlic paste, turmeric, chili powder, and garam masala. Add the meat or chicken pieces and sauté until browned on all sides.
- 3Add the washed masur lentils, salt, and water to the pot. Bring to a boil, then reduce heat to low. Cover and simmer until the meat is tender and the lentils are soft and cooked through. Adjust water if the stew becomes too thick.
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