” Nawabi Andaaz ” Saboot Moong Gosht ( Lentils Lamb Curry )

Recently at Pride Plaza at Aerocity , New Delhi  , had the chance of attending food fiesta ” Nawabi Andaz ” curated by Master Chef Sartaj Quereshi . The Fiesta was actually total Nawabi style … The whole dining hall had aroma of Rose ( Gulab base ) Attar ( Perfume)  , Music Thumri was played probably on Gramaphone … Old rustic style of Luckhnawi Nawabs just like we saw in movies like Shatarunj ki khiladi . What the most Luckhnow is known for is the Cuisine which Nawabs developed … One of the delectable dishes which was served was ” MOONG KI DAL GOSHT ” … People would say , Its Haleem or dalcha … Well its non of it … The essence of it was SABUT MOONG ( Green Lentils ) which had flavor of it and Mutton ( Lamb)  played a side role … Stew where Lentils was the Hero of the dish … One does not need  any rice or Biryani … Its wholesome food by itself ..

  • Mutton 750 gm
  • Tomato 750 gm blend and strain
  • Onion 1 raw finely chopped
  • Coriander powder 1 tbsp roasted and grind
  • Cumin 3 tsp roasted and grind
  • Turmeric ½ tsp
  • Chili powder 2 tbsp
  • Salt 1 tbsp
  • Lemon salt ½ tsp
  • Mixed whole spices 1 tbsp
  • Moong ki daal 100 gm
  • Masoor ki daal 100 gm
  • Chana ki daal 200 gm
  • Ginger garlic paste 2 tbsp
  • Allspice 1 tsp
Ingredients for baghar
  • Ghee ¼ cup
  • Button red chilies 6 to 8
  • White cumin 1 tsp
  • Curry leaves 20
  • Soak all the daals for 2 hours, boil the daals together with chopped onion until tender blend and keep aside, heat oil ¾ cup add whole spices with ginger garlic paste, salt, chili powder, coriander, cumin, turmeric and blended tomatoes, fry well
  • add mutton at this stage .
  • fry well add 3 cups water cover and cook till mutton tender add in the boiled daals with 8 whole green chilies, cook till thick add lemon salt .
  •  lastly give baghar by heating ¼ cup ghee add 6 to 8 button red chilies, 1 tsp white cumin .
  • add to the daals, simmer for 10 minutes, garnish with chopped coriander, serve with rice or Biryani . 

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