Shahi Musur Tadka is a decadent Bengali preparation that combines masoor dal with succulent mutton keema, simmered with aromatic spices like Sunrise Kasuri Methi, Sunrise Shahi Garam Masala and Sunrise Tadka Masala. The addition of cashews, raisins and khoya lends a rich, royal touch to this dish. Though it involves a few components, putting together this Shahi Musur Tadka is quite straightforward.
Sunrise tip: For an extra silky, lump-free dal, pass the boiled masoor through a fine mesh sieve before adding it to the tadka.
Time: 4-5 hours soaking time
Rinse 1 cup of masoor dal thoroughly under running water. Soak the dal in ample water for 4-5 hours or overnight. Drain the soaked dal, then grind it to a thick paste with 1/4 cup water. Set aside.
Time: 20 minutes
Heat a non-stick pan over medium heat. Add the thoroughly washed and drained mutton keema, 1/4 tsp Sunrise Haldi Powder, and 1/2 tsp salt. Cook, stirring constantly, until the keema releases water. Cover and continue cooking until done, and all the liquid evaporates, about 15 minutes. Remove from heat and set aside.
Time: 10 minutes
In a pot, combine 1/2 cup dry masoor dal with 1 1/2 cups water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the dal is very soft, about 10 minutes. Remove from heat and set aside.
Time: 10 minutes
Heat mustard oil in a large pan over medium heat. Once hot, add the chopped ginger and garlic. Sauté for 30 seconds, then add the chopped onions. Cook, stirring frequently, until the onions turn golden brown, about 5 minutes. Add the boiled mutton keema and stir well. Cook until the keema is lightly browned, 2-3 minutes. Add the chopped tomatoes and cook until softened, 2-3 minutes more.
Time: 5 minutes
Add the ground masoor dal paste to the pan and stir well to combine. Season with the remaining 1 tsp salt and 1 tsp sugar. Mix well. Stir in 2 tbsp Sunrise Kasuri Methi, 1 tsp Sunrise Haldi Powder, 1 tsp Sunrise Dhania Powder, 1 tsp Sunrise Jeera Powder, and 1 tsp Sunrise Lal Mirch Powder until well incorporated.
Time: 5 minutes
Once the spices are well fried, pour in the boiled masoor dal. Stir well. Add 2 tbsp of the chopped coriander leaves and 1 tsp kewra water. Mix well. Stir in the chopped green chillies, 1 tsp Sunrise Shahi Garam Masala, and 1 tsp Sunrise Tadka Masala. Add the crushed cashews and raisins. Mix well. Sprinkle in the remaining 1/2 tbsp Sunrise Kasuri Methi, 1 tbsp coriander leaves, and 1 tbsp grated khoya. Stir to combine.
Transfer the Shahi Musur Tadka to a serving dish. Garnish with the remaining coriander leaves. Serve hot with steamed rice, roti, paratha, or luchi.
Accompaniment: Crisp papadums or sliced cucumbers and onions