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 .. 
Ingredients
- 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
Method
- 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 .
Alpana's Kitchen 
can i get chef contact details .
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