Leftover Methi Mutton Dal or Vegetarian Methi Dal

Serves: 2-3

You’ll need:

      • 4 leftover mutton chops
      • 1/2 cup cooked toor dal
      • 100 gms fresh methi
      • 2 tbsp njh Thai Coriander Wok Sauce
      • 2 tbsp Mothership’s Meat/Seafood/Veg Spice Mix
      • 1 tbsp ginger garlic paste, freshly ground
      • 1/2 tsp turmeric
      • 1 tsp tamarind Paste or 2 tomatoes
      • Salt to taste


      • Add the turmeric and the tamarind or tomato to the cooked dal. Heat on the stove. Add the njh Spice Mix and Wok Sauce. Mix together. Add salt.
      • Once it boils add the methi followed by the lamb chops. Enjoy!

Pro tip: We used leftover njh Thai Coriander Wok Sauce grilled chops to make a yummy curry. You could even use leftover grilled chicken. I used tamarind paste but tomatoes would have been better. For the vegetarian version, just don’t add the chops.

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