Serves 4

1/2 lb goat meat (1 pieces) 1 tbs Black pepper powder
1 cup Roasted Moong dal 1 tsp Chilli powder (optional)
2 Medium Onions (each cut to 8/10 pieces) 3 tbs cooking oil
2/3 Bay leaves 1 tsp Whole Jeera
3 tbs Jeera powder 1 tsp Haldi powder

Vegetables to add

potato green beans
kakharu (pumpkin) janhi/zucchini
panasha (raw jackfruit) desi alu
papaya eggplant, plantain


  1. Heat oil. Season with Jeera & Bay leaf. After Jeera splutters add Onion and Haldi. Fry for few minutes then add the meat. Fry the meat for 6/7 min.
  2. Add Moong dal and enough water for it to cook. Cover and let it cook.
  3. When the meat is almost tender but not well done add all the vegetables you want to add.
  4. When vegetables are almost done add Jeera, Black Pepper and Chilli powder. Mix and cover. Serve with rice.
  5. It comes out better when Jeera and Black Pepper are freshly ground. Meat can be substituted with Shrimps.
Nutrient Composition Per Serving
Energy (Kcal) 458 Carotene (μg) 173.3
Protein (g) 29.36 Vitamin C (mg) 8.5
Carbohydrate (g) 38.3 Mg (mg) 139.63
Fat (g) 20.81 Na (mg) 36.4
Fibre (g) 3.68 K (mg) 706.33
Minerals (g) 3.63 Mn (mg) 0.81
Calcium (mg) 250.97 Zn (mg) 1.7
Phosphorus (mg) 412.0 Cr (mg) 0.05
Iron (mg) 4.41