luminos58

2 cups sabut moong soaked in water
1/2 lb lamb meat with bone
2 onions,
1 tabsp crushed garlic
1 piece of ginger cut into julienne
2 large tomatoes
1/2 cup oil
1 tesp zeera, sabut garam masala
1/2 teasp haldi
2 tabsp crushed red pepper

slice onions and saute in oil, when they turn golden, put in meat, salt with ginger and garlicand stir well. add haldi and crushed pepperalong with cut up tomatoes. put in sabut garm masala and zeera as well. add half cup water . when tomatoes become soft , bhunofy well, add dhall and fill pot with 4 cups waterlet it cook at medium heat. check in between if you need to add more water . cook till dhall and meat are tender. consistency should be for to eat with rice.
when dhall is cooked check if you need to add salt or spices,

serve hot with rice. garnish with green dhania and cut up green chillies.

we also make a home made chat masala which use on dhalls

1/2 cup zeera
2 tablsp black pepper,
seeds of 20 bari elaichi
some dar chini
1 teasp red chilly powder
1 tabsp black salt
1 teasp white salt

grind the above in coffee grinder and keep in air tight jar. use it whenever you need to on dalls or french fries, fried fish etc.
some

Zabardast

Moong-gosht...sounds peculiar...never heard of that combination...but I will give a try...thanks anyways...