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Kosha Mangsho

A very popular dish is Bengal which is full of flavors. I tried it for the first time when I visited a Bengali friends place and was totally in love with it. Its a spicy mutton curry traditionally made by slow cooking mutton in iron cast wok which gives it that amazing blackish- brown color. I did not have the iron cast wok so I did it in a normal wok and pressure cooked the mutton to save time. This is my version of the mutton curry. Do try it out and let me know how it turns out :) Ingredients  For Marination  1/2 kg Mutton  2 Tbsp Curd  1 Tsp Turmeric Powder 1-1/2 Tsp Chili Powder 1 Tbsp Ginger-garlic Paste  Salt to taste For the curry 2-3 Tbsp of Clarified butter/ Oil (You can use mustard oil if available) 2 Red Chilies  4-5 Peppercorns  4 Cloves  1 inch Cinnamon  2 Big Onions (sliced) 1/2 Tsp Sugar 1 Tsp Ginger-Garlic Paste  1 Potato (Cut into 4 big chunks) 1 Tsp of Red Chilli powder 1/2 Tsp Turmeric Powder Sal
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Dal Makhani

Ingredients 

  • 1 Cup Black Whole Urad Dal
  • 1 Cup Onion (Chopped)/ Approx. 2 Onions 
  • 3 Tomatoes (Pureed)
  • 1-1/2 Tbsp  Butter
  • 1-1/2 Tbsp Ginger -Garlic Paste 
  • 1/2 Tsp Red Chili Powder
  • 2 Tsp Coriander Powder
  • 1 Tsp Cumin Powder
  • 1 Tsp Garam Masala 
  • 1/4 Cup Fresh Cream 
  • Handful of coriander
  • Salt to taste

For the Tadka
  • 2 Tsp Butter 
  • 1/2 Tsp Red Chili Powder

Method

  • Soak Black whole urad dal/ black gram in water overnight or for 7-8 hours 
  • Pressure cook the Dal by adding salt and water over 2-3 whistles on high flame and then lower the flame and cook it for 5 minutes. 
  • Take a heavy bottomed pan, add butter , chopped onion and fry the onions by adding a little salt which will help the cooking process of the onions.
  • Once the onions turn slight brown in colour, add ginger garlic paste and mix well 
  • Add the pureed tomatoes, red chili powder, coriander powder, cumin powder and mix well. Cook for about 5-7 minutes till the raw aroma of the spices and tomatoes disappears
  • Now, add the pressure cooked dal without discarding the water from the dal, chopped coriander, cream, salt and mix it really well so that the dal is well mixed with all the ingredients 
  • Cook the dal on medium flame till it get a nice boil. Adjust the consistency of the dal by adding some water as per your need
  • Cook the dal on a low flame for about 10- 12 minutes. 
  • In a separate pan, add butter. Once the butter melts add red chili powder and pour it over the dal 
  • Garnish the dal with some chopped coriander and cream and serve hot with Jeera Rice 












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