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Rajasthani traditional Bajra roti , Laal Maas ( Rustic Mutton curry ) and Spicy Dal

Jul-10-2018
Swathi Joshnaa Sathish
70 minutes
Prep Time
55 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Rajasthani traditional Bajra roti , Laal Maas ( Rustic Mutton curry ) and Spicy Dal RECIPE

Rajasthan is known for its age old recipes and spices . This Laal Mass is an 100year old traditional dish which is served with Bajra ki rotis . Rajasthani special Spicy Dal adds more charm to complete this menu much grandeur .

Recipe Tags

  • Tossing
  • Non-veg
  • Easy
  • Others
  • Rajasthan
  • Simmering
  • Roasting
  • Whisking
  • Blending
  • Boiling
  • Sauteeing
  • Main Dish
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. For Bajra roti :
  2. Bajra flour 1 cup
  3. whole wheat flour 1/2 cup
  4. Salt as required
  5. Ghee 1/4 cup
  6. Water to knead 1/2 cup
  7. For Laal Maas :
  8. Mutton with bones 1/2 kilogram
  9. Oil 1/4 cup
  10. Ghee 3 tablespoons
  11. Red chillies 5 to 7
  12. Red chillies 7 for grinding paste
  13. Yogurt 1 cup
  14. Big cardamom 2
  15. Green cardamom 4
  16. Black whole pepper 10
  17. Garlic paste 1 tablespoon
  18. Onions 3 medium thinly sliced
  19. Salt 2 teaspoons or as required
  20. Turmeric powder 1 teaspoon
  21. Coriander powder 1 tablespoon
  22. Water 1 cup
  23. Cilantros chopped fistful for garnishing
  24. For Rajasthani Dal :
  25. Toor dal 1/2 cup
  26. Moong dal 1/2cup
  27. Water 4 cups or more as required
  28. salt as needed
  29. Hing 1/2 teaspoon
  30. Mustard seeds 1/2 teaspoon
  31. Cumin seeds 1 teaspoon
  32. Chopped ginger 1 teaspoon
  33. Green chillies 3 or more
  34. Red Chillies 2
  35. Ghee 3 tablespoons
  36. Turmeric powder 1/2 teaspoon
  37. Red chilli powder 1 tablespoon
  38. Lemon juice 1 teaspoon
  39. Cilantros chopped a fistful

Instructions

  1. Heat 1/4 cup oil + 3 tablespoons ghee in a wok.
  2. Add 3 medium onions finely sliced . Sauté till light brown .
  3. Soak 6 dried red chillies in hot water for 15 minutes .
  4. Add salt to the caramelising onions .
  5. Add the cleaned 1/2 kg mutton and fry in high heat till colour changes .
  6. Fry in high heat for 5 minutes . Keep stirring in between to prevent the mutton getting burnt .
  7. Add 7 dried red chillies . Add extra if preferred .
  8. Add 1 tablespoon garlic paste .
  9. Add 2 big cardamom , 4 green cardamom .
  10. Add 10 black whole pepper.
  11. Sear all together while stirring whenever required . When mutton seems par cooked .
  12. take a cup of yogurt , add cumin powder a teaspoon in it .
  13. Add 1 teaspoon turmeric powder , 1 tablespoon coriander powder .
  14. Grind the soaked red chillies and add the red chilli paste to the yogurt mix .
  15. Whisk all and add to the mutton .
  16. Reduce the flame to medium . Add 1 cup water .
  17. Cover and slow cook the meat for 35 minutes . Do stir in between when required .
  18. Let’s prepare Rajasthani Spicy Dal . Take 1 /2 cup toor Dal .
  19. Add 1/2 cup moong dal . Wash , soak and cook till soft by adding 4 cups water .
  20. Cook until mushy . Cooked dal ready .
  21. Let’s do tempering . Heat 3 tablespoons ghee in a pan . Crackle 3/4 teaspoon mustard seeds , 1/2
  22. Cumin seeds , 2 green chillies , a teaspoon finely chopped ginger .
  23. Add 1/2 teaspoon turmeric powder .
  24. Add 1/2 teaspoon hing .
  25. Add 1 tablespoon red chilli powder .
  26. Add 2 dried red chillies . Mix all together .
  27. Add salt . Pour in the tempered content to the cooked dal .
  28. Now slow cook the dal in low heat for 7 minutes . Squeeze lime juice a teaspoon. Add cilantros .
  29. Mean time mutton is done . Sprinkle chopped cilantros 1/2 cup . Laal Maas is ready .
  30. Add extra salt to dal if required at this final stage . Mix and switch off . Dal is ready .
  31. Let’s make Bajra roti . Take 1 cup bajra roti in a bowl .
  32. Add 1/2 cup whole wheat flour .
  33. Add salt as required .
  34. Add water gradually to knead a soft dough .
  35. Divide dough into small balls . Roll to rotis one by one . Place a roti on the hot tawa . Cook unt
  36. Until lower side gives spots . Now tilt and place the other side directly on fire . Roti puffs up
  37. Transfer to a plate . Brush generous ghee . Repeat the steps for rest of the rotis .Bajra rotis
  38. ready . Traditional Rajasthani spicy Dal , Laal Maas ( rustic Mutton curry ) , Bajra ki roti
  39. are ready to serve .

Reviews (1)  

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Shikha Roy
Jul-11-2018
Shikha Roy   Jul-11-2018

Nice one.

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