The Essence of the Dish
"Moongdal Mutton Khada Masala" is a traditional dish where succulent pieces of mutton on the bone are slow-cooked in a gravy enriched with cooked moong dal. What sets it apart is the "khada masala," a blend of whole spices that are dry-roasted and ground to a fine powder, infusing the dish with a deep, complex aroma and flavor that is both warm and fragrant.
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Core Components and the Khada Masala
The foundation of this dish relies on a careful balance of quality ingredients:
- Mutton and Dal: The primary elements are tender lamb or mutton on the bone and moong dal (split pigeon pea). The dal is cooked separately until soft, creating a creamy base that complements the richness of the meat.
- The Aromatic Base: The cooking process begins with finely sliced onions, sautéed in mustard oil until soft and pink. This is followed by bay leaves, green chilies, and ginger-garlic paste, which together build layers of foundational flavor.
- The Signature Spice Powder: The heart of the dish is the freshly prepared "khada masala." This involves dry-roasting a medley of whole spices—including green and black cardamom, black peppercorns, cinnamon, cloves, cumin seeds, star anise, fennel seeds, and optionally, a piece of stone flower (dagad phool)—before grinding them into a fine, aromatic powder.
Methodical Preparation
The preparation of this dish is a multi-step process designed to maximise flavour at every stage. After frying the onions and aromatics, the mutton is seared on high heat to lock in its juices. The powdered spices, including red chili, turmeric, and coriander, are then added along with chopped tomatoes. This mixture is cooked until the tomatoes soften and the oil begins to separate. The freshly ground khada masala is then stirred in.
Water is added, and the mutton is slow-cooked, often in a pressure cooker, until it is tender and falling off the bone. Once the meat is cooked, the pre-boiled moong dal is incorporated into the mutton curry. The consistency is adjusted with water, and the dish is left to simmer, allowing the flavors of the meat, dal, and spices to meld beautifully. Fresh curry leaves and chopped mint are often added towards the end for a final burst of freshness.
The Finishing Touch: A Fragrant Tadka
The dish is completed with a "tadka," or tempering, which adds a final layer of aroma and flavour. This involves heating ghee in a small pan and crackling cumin seeds in it. Chopped garlic is then fried until golden, followed by whole red chilies. A final pinch of red chili powder is added just before the entire mixture is poured over the simmering dal gosht.
"Moongdal Mutton Khada Masala" is best served hot, traditionally accompanied by bagharey chawal (tempered rice), pulao, or simple steamed rice. The result is a deeply satisfying and richly aromatic curry, a perfect example of how simple, wholesome ingredients can be transformed into a truly memorable culinary experience.
Culinary Inputs: Executive Chef Ramesh Mishra, Swosti Premium
