Soak dal in water for 3 hours and boil till soft but separate.
Clean mutton and mix with chilli, turmeric and garam masala powders. Add salt, sugar to taste and ginger garlic paste. Grind chopped onions and tomatoes.
Heat oil or ghee in a pressure cooker and add the peppercorns, meat and fry briskly. Add onion/tomato paste and fry well. Add 2.5 cups of hot water and pressure cook for 15-20 mins till meat is soft. Add cooked chana dal and blend.
Add water if necessary. Let it simmer. Sprinkle coriander leaves over it and serve with parathas.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.