Hearty Red Lentil and Mutton Liver Stew (Lal Masoor Kaleji)
30 minutes
709 reads
About Hearty Red Lentil and Mutton Liver Stew (Lal Masoor Kaleji)
Imagine a warm, comforting bowl of Lal Masoor Kaleji, a rich and flavorful stew featuring tender mutton liver and wholesome red lentils. This protein-packed dish is surprisingly easy to make and perfect for a hearty weeknight meal. Aromatic spices and a touch of ghee create a depth of flavor that will tantalize your taste buds. The simple ingredients combine beautifully, transforming into a culinary masterpiece that warms you from the inside out. This easy-to-follow recipe is your secret to experiencing the authentic flavors of this delicious and satisfying stew.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Lentils and Liver
- ½ cup Lentils masoor dal, red
- 200 gm Mutton Liver kaleji
- 1 tsp Garam Masala whole
For the Aromatic Base
- 2 tbsp Mustard Oil
- 2 tsp Garlic minced
- 2 tsp Ginger minced
- 2 tbsp Onion Paste
- 2 tsp Turmeric Paste
For the Spice Blend
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Chili Powder red
- 1 tsp Garam Masala
Instructions
- Soak the red lentils in cold water for 5-6 hours. This helps them cook evenly and achieve a softer texture.
- In a large pot or Dutch oven, combine the soaked red lentils, mutton liver, and whole garam masala. Add enough water to cover the ingredients by about 2 inches. Bring the mixture to a boil, then reduce heat and simmer until the lentils and liver are tender, about 20-25 minutes.
- Heat the mustard oil in a separate pan over medium heat. Add the minced garlic and ginger, and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic and ginger, as this can impart a bitter flavor.
- Add the onion paste and turmeric paste to the pan. Cook, stirring frequently, until the onion paste softens and turns golden brown, about 5-7 minutes. This step develops the flavor of the base and adds depth to the stew.
- Stir in the coriander powder, cumin powder, and red chili powder. Cook for another minute until the spices are fragrant. This toasts the spices and enhances their flavor.
- Carefully pour the boiled lentil and liver mixture into the spice mixture. Stir well to combine. Add a little more water if needed to adjust the consistency of the stew.
- Simmer the stew for another 5 minutes to allow the flavors to meld. Stir in the garam masala and ghee. The ghee adds a rich, nutty flavor and aroma to the dish.
- Season with salt to taste. Serve hot with chapati, naan, roti, or rice.
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the recipe.
- Adjust the sweetness to your liking by adding more or less sugar.
- If you don't have fresh ingredients, frozen or canned alternatives can be used.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe Video
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Recipe Nutrition
Calories: 337kcalCarbohydrates: 32gProtein: 13gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 6mgSodium: 1186mgPotassium: 515mgFiber: 15gSugar: 2gVitamin A: 327IUVitamin C: 4mgCalcium: 54mgIron: 4mg
Geeta Biswas
Articles: 919
4 Comments
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Such a great recipe! Can’t wait to try it.
This is a fantastic recipe! Thanks for sharing.
This looks incredible! Thank you.
I’m loving this recipe already!