Recipe: Appetizing Mung masoor chila with meatballs in tangy tomato gravy

Mung masoor chila with meatballs in tangy tomato gravy. Learn how to Make homemade meatballs in tomato sauce. Great for quick and easy dinner or lunch. This light moog-masur dal is a family favourite that tastes much better than you'd expect.

The Outdoors Chef has the perfect way to use up some of that. Pour the gravy over the meatballs and bring to the boil. Season, to taste, with salt and freshly ground black pepper and serve. You can have Mung masoor chila with meatballs in tangy tomato gravy using 23 ingredients and 11 steps. Here is how you cook it.

Ingredients of Mung masoor chila with meatballs in tangy tomato gravy

1. You need 1 cup of yellow mung dal.
2. It's 1 cup of whole masoor dal.
3. It's 2 of green chillies.
4. Prepare 1 inch of ginger.
5. It's leaves of Coriander.
6. It's leaves of Mint.
7. Prepare of Salt.
8. Prepare 1/2 tea spoon of cumin seeds.
9. Prepare 1/4 tsp of turmeric powder.
10. It's of For meat balls.
11. You need 250 gram of Mutton mince.
12. You need 3 of tomatoes.
13. Prepare 2 of onion.
14. Prepare 1/2 tea spoon of turmeric.
15. You need 1 table spoon of coriander powder.
16. Prepare 1 table spoon of garam masala.
17. It's leaves of Coriander.
18. It's leaves of Mint.
19. It's of Red chilli powder.
20. It's 1-2 of green chilies.
21. It's Cloves of and cardamom.
22. Prepare 1 tbs of oil.
23. It's to taste of Salt.

Today's one is going to be the onion and tomato gravy which is vastly used in Indian cooking to make curries. This gravy is the base for many curries such as paneer butter masala or channa masala. If the paste is handy then your curry will be ready in few. My supermarket did not have fresh tomatillos, so I substituted green salsa as suggested in a previous review.

Mung masoor chila with meatballs in tangy tomato gravy step by step

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.

Tomatoes are also not in season, so I used an assortment of fresh sweet Italian peppers and served over rice. See Masoor dal with Palak detailed step by step photos. Tomatoes and amchur powder lend a nice tangy flavour to the dal. Tomatoes and amchur powder lend a nice tangy flavour to the dal. Needless to add, this is a super-healthy recipe as protein-rich dals are an indispensable part of our.