Mung masoor chila with meatballs in tangy tomato gravy

Name: Mung masoor chila with meatballs in tangy tomato gravy
Cuisine: Indian
Ingredients: 1 cup yellow mung dal; 1 cup whole masoor dal; 2 green chillies; 1 inch ginger; leaves Coriander; leaves Mint; Salt; 1/2 tea spoon cumin seeds; 1/4 tsp turmeric powder; For meat balls; 250 gram Mutton mince; 3 tomatoes; 2 onion; 1/2 tea spoon turmeric; 1 table spoon coriander powder; 1 table spoon garam masala; leaves Coriander; leaves Mint; Red chilli powder; 1-2 green chilies; Cloves and cardamom; 1 tbs oil; to taste Salt

Asifa Kouser @cook_10122046

Bengaluru

Yellow mung and masoor dal are rich sauce of protein.As well as mutton is also sauce of protein. Good for healthy living as well as to shed the extra kilos. One more best option for dinner. It is cooked in very less amount of oil.

Asifa Kouser @cook_10122046

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Ingredients

1 cupyellow mung dal
1 cupwhole masoor dal
2green chillies
1 inchginger
leavesCoriander
leavesMint
Salt
1/2 tea spooncumin seeds
1/4 tspturmeric powder
For meat balls
250 gramMutton mince
3tomatoes
2onion
1/2 tea spoonturmeric
1 table spooncoriander powder
1 table spoongaram masala
leavesCoriander
leavesMint
Red chilli powder
1-2green chilies
Clovesand cardamom
1 tbsoil
to tasteSalt

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Steps

1

Wash and Soak mung dal and masoor dal for 2-3 hours
2

In a mixie jar take both dals, green chill, turmeric,ginger, mint coriander cummin and salt to taste
3

Grind to fine paste
4

Heat dosa tawa, grease tawa with oil and spread the dosa, Cook from both side.
5

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
6

Take out and make round balls
7

For gravy, In a mixie jar grind tomato, onion, mint and coriander along with salt to fine paste
8

In a kadai add oil heat,add cloves and cardamom
9

Now add puree saute for 2 mins
10

Now add all dry masala once the oil leaves sides add meat balls, cover and cook.
11

Serve hot sprinkle coriander and mint leaves on top