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We hope you got benefit from reading it, now let’s go back to mung masoor chila with meatballs in tangy tomato gravy recipe. To cook mung masoor chila with meatballs in tangy tomato gravy you only need 23 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to prepare Mung masoor chila with meatballs in tangy tomato gravy:
- Take 1 cup yellow mung dal
- Get 1 cup whole masoor dal
- Get 2 green chillies
- Get 1 inch ginger
- Provide leaves Coriander
- Provide leaves Mint
- Prepare Salt
- Get 1/2 tea spoon cumin seeds
- Use 1/4 tsp turmeric powder
- Provide For meat balls
- Prepare 250 gram Mutton mince
- You need 3 tomatoes
- Provide 2 onion
- Get 1/2 tea spoon turmeric
- You need 1 table spoon coriander powder
- Use 1 table spoon garam masala
- Use leaves Coriander
- Get leaves Mint
- Take Red chilli powder
- You need 1-2 green chilies
- Take Cloves and cardamom
- Get 1 tbs oil
- Use to taste Salt
Steps to make Mung masoor chila with meatballs in tangy tomato gravy:
- Wash and Soak mung dal and masoor dal for 2-3 hours
- In a mixie jar take both dals, green chill, turmeric,ginger, mint coriander cummin and salt to taste
- Grind to fine paste
- Heat dosa tawa, grease tawa with oil and spread the dosa, Cook from both side.
- For meat balls, in a jar add mutton mince, 1 onion chopped, red chilli powder, turmeric, garam masala,coriander powder, mint leaves, green chilli salt and grind to smooth mixture
- Take out and make round balls
- For gravy, In a mixie jar grind tomato, onion, mint and coriander along with salt to fine paste
- In a kadai add oil heat,add cloves and cardamom
- Now add puree saute for 2 mins
- Now add all dry masala once the oil leaves sides add meat balls, cover and cook.
- Serve hot sprinkle coriander and mint leaves on top
The dals are tempered with cumin seeds and flavored with tomatoes, garlic, garam masala and jeera powder. The gravy was thick and rich so much so that it darkened the picture, the meat. Masoor Dal (Brown Lentil) is healthy dal made with whole masoor dal in North Indian Style. In my home normally dhuli masoor dal was used and it does yum but after DH introduced whole masoor dal to me I have never looked back towards skinned version and change my sister, my SIL to use whole. My tomato sauce is too tangy.
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