• 1.Dry roast the red chillies to give it a nice distinctive aroma which adds great flavor to the dish.
• 2.Add to that the coriander seeds and cumin seeds.
• 3.Once done, grind it into a nice fine powder.
• 4.Heat some mustard oil in a pan. Add to this the garlic and ginger.
• 5.Once the garlic turns slightly brown add the lamb pieces.
• 6.Give it a good mix. This is also a good time to add salt.
• 7.Now add the kachri powder. Not only does this powder tenderize the meat, its also adds a nice tangy flavor to it.
• 8.Now add the chopped onions and mix all well.
• 9.Once the onions have roasted well add the whole spices, cardamom, black pepper, cinnamon, mace, black cardamom. Stir well.
• 10.Now add the red chilly powder and let it roast for about a minute.
• 11.Add enough water to cook the lamb. Cover it and let it simmer for a couple of minutes till the meat is cooked.
• 12.Once the meat is cooked, take out all the pieces on a platter and strain the gravy.
• 13.Straining the gravy gets rid of all the whole spices and keeps the essence and flavors intact.
• 14.Now add the lamb pieces you had taken out to the refined gravy and put it back on fire but on low heat.
• 15.Add about 1/2 cup water and some coriander leaves.
• 16.Let it simmer for a while and when you reach a good consistency of gravy, turn off the heat.
• 17.Serve hot with a good garnishing of chopped coriander leaves.

Pressure cooking the Dal

• Wash Toor dal under running cold water till water runs clear.
• Soak the dal in enough water for at least 30 minutes.
• After 30 minutes, discard soaking water.
• Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
• Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
• Mash or hand blend the dal till smooth.

Making Varan

• Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
• Turn the heat to medium and bring the dal to a simmer.
• Let it simmer for 4-5 minutes.

Making the tempering

• Heat the ghee or oil in a small frying pan.
• Once hot add cumin seeds and let them sizzle.
• As seeds sizzle, turn off the stove, wait for a few seconds.
• Then add red chilli powder and asafoetida.
• Immediately add the tempering to the dal. Stir well.
• Serve hot with steamed rice.

Pressure cooking the Dal

• Wash Toor dal under running cold water till water runs clear.
• Soak the dal in enough water for at least 30 minutes.
• After 30 minutes, discard soaking water.
• Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
• Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
• Mash or hand blend the dal till smooth.

Making Varan

• Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
• Turn the heat to medium and bring the dal to a simmer.
• Let it simmer for 4-5 minutes.

Making the tempering

• Heat the ghee or oil in a small frying pan.
• Once hot add cumin seeds and let them sizzle.
• As seeds sizzle, turn off the stove, wait for a few seconds.
• Then add red chilli powder and asafoetida.
• Immediately add the tempering to the dal. Stir well.
• Serve hot with steamed rice.

for cooking dal

• Rinse the lentils thoroughly in running water 2 to 3 times.
• Add the dal in a pressure cooker along with 2 to 2.5 cups water, turmeric, ginger-green chili paste and peanuts.
• Pressure cook for 7 to 8 minutes on a medium flame till the dal has turned mushy and cooked very well.
• Mash the dal with a wooden spoon. Then add 1 to 1.5 cups water to the dal.
• Add the jaggery powder, kokum and salt and simmer the dal for 7 to 8 minutes on a low to medium flame.

for tempering dal

• For the tempering, heat the ghee in a small pan. Crackle the mustard seeds first.
• Then add the cumin and fenugreek seeds and fry till they are browned – just a few seconds.
• Then add the curry leaves, red chilies, cloves, cinnamon and asafoetida.
• Stir and fry for some seconds. Pour this tempering on the simmering dal. Mix and continue to simmer for 5 to 6 minutes more.
• Garnish the dal with coriander leaves if you prefer.
• Serve the Gujarati khatti meethi dal with steamed rice and dollop of ghee.

Pressure cooking the Dal

• Wash Toor dal under running cold water till water runs clear.
• Soak the dal in enough water for at least 30 minutes.
• After 30 minutes, discard soaking water.
• Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
• Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
• Mash or hand blend the dal till smooth.

Making Varan

• Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
• Turn the heat to medium and bring the dal to a simmer.
• Let it simmer for 4-5 minutes.

Making the tempering

• Heat the ghee or oil in a small frying pan.
• Once hot add cumin seeds and let them sizzle.
• As seeds sizzle, turn off the stove, wait for a few seconds.
• Then add red chilli powder and asafoetida.
• Immediately add the tempering to the dal. Stir well.
• Serve hot with steamed rice.

Pressure cooking the Dal

• Wash Toor dal under running cold water till water runs clear.
• Soak the dal in enough water for at least 30 minutes.
• After 30 minutes, discard soaking water.
• Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
• Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
• Mash or hand blend the dal till smooth.

Making Varan

• Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
• Turn the heat to medium and bring the dal to a simmer.
• Let it simmer for 4-5 minutes.

Making the tempering

• Heat the ghee or oil in a small frying pan.
• Once hot add cumin seeds and let them sizzle.
• As seeds sizzle, turn off the stove, wait for a few seconds.
• Then add red chilli powder and asafoetida.
• Immediately add the tempering to the dal. Stir well.
• Serve hot with steamed rice.

• Wash the meat well, and keep it aside till extra water drains off.
• Put the mustard oil in a big, deep pot and heat it on full flame till the oil reaches smoking point. Remove it from the flame for 2-3 minutes.
• Mix the meat with yogurt, and put it in the pan on a full flame for frying.
• Stir it time to time so that it does not stick to the pot, till the moisture from the yogurt evaporates.
• Now add asafoetida, salt, cumin, cloves and continue frying on low flame till it turns brown.
• Add Kashmiri red chilli powder and stir till deep red colour along with oil appears. Care should be taken so that the chilli powder does not burn. ( you can avoid this by adding little quantity of water from time to time as necessary.)
• Add two glasses of water and add bay leaves, fennel powder, dry ginger powder, cinnamon pieces, crushed black cardamom and stir it again so as to mix the ingredients properly.
• Cover it with a lid and allow it to cook till tender, on low flame.
• Put garam masala, crushed green cardamom, and ghee and let it boil for two minutes.
• Garnish it with coriander leaves and serve with steamed rice.

Pressure cooking the Dal

• Wash Toor dal under running cold water till water runs clear.
• Soak the dal in enough water for at least 30 minutes.
• After 30 minutes, discard soaking water.
• Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
• Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
• Mash or hand blend the dal till smooth.

Making Varan

• Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
• Turn the heat to medium and bring the dal to a simmer.
• Let it simmer for 4-5 minutes.

Making the tempering

• Heat the ghee or oil in a small frying pan.
• Once hot add cumin seeds and let them sizzle.
• As seeds sizzle, turn off the stove, wait for a few seconds.
• Then add red chilli powder and asafoetida.
• Immediately add the tempering to the dal. Stir well.
• Serve hot with steamed rice.

Pressure cooking the Dal

• Wash Toor dal under running cold water till water runs clear.
• Soak the dal in enough water for at least 30 minutes.
• After 30 minutes, discard soaking water.
• Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
• Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
• Mash or hand blend the dal till smooth.

Making Varan

• Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
• Turn the heat to medium and bring the dal to a simmer.
• Let it simmer for 4-5 minutes.

Making the tempering

• Heat the ghee or oil in a small frying pan.
• Once hot add cumin seeds and let them sizzle.
• As seeds sizzle, turn off the stove, wait for a few seconds.
• Then add red chilli powder and asafoetida.
• Immediately add the tempering to the dal. Stir well.
• Serve hot with steamed rice.

Pressure cooking the Dal

• Wash Toor dal under running cold water till water runs clear.
• Soak the dal in enough water for at least 30 minutes.
• After 30 minutes, discard soaking water.
• Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
• Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
• Mash or hand blend the dal till smooth.

Making Varan

• Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
• Turn the heat to medium and bring the dal to a simmer.
• Let it simmer for 4-5 minutes.

Making the tempering

• Heat the ghee or oil in a small frying pan.
• Once hot add cumin seeds and let them sizzle.
• As seeds sizzle, turn off the stove, wait for a few seconds.
• Then add red chilli powder and asafoetida.
• Immediately add the tempering to the dal. Stir well.
• Serve hot with steamed rice.