At home, We all relish any dish made with Boti. I love them a lot. After coming to muscat I have really missed it a lot. Even though it is available mostly at all supermarkets. I never went for it as the cleaning part was a difficult one for me. I have seen my mom cleaning it. But has not tried it before.
Some days back I was having a strong desire to go buy it and cook it. So we got the goat intestine from the local butcher shop. It took time for cleaning it. But it was easy to clean and requires patience. Just soak it in hot water for about 10 minutes. Remove the dirt and fat in it. Wash them well with hot water for 5- 6 times. Then cut them into small pieces and wash them again in water and keep them ready. Pressure cook them along with salt, turmeric powder and water for 6-7 whistles.
This boti chana dal curry is a combination of goat intestine and chana dal. I learnt this recipe from my mom. This combo would be quiet new to many of them. Trust me it tastes so delicious. It goes well with Rice, Roti, Idli and Dosa.
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Let’s see how to make this boti curry.
Preparation Time: 45 mins
Cooking Time: 30 mins
Oil – 4 tbsp(I used Groundnut oil)
Cinnamon – 2
Cloves – 3
Cardamom – 3
Onion – 2 ( medium-sized,sliced )
Ginger garlic paste – 1 tbsp
Tomato – 1 (chopped)
Green chillies – 5
Red chilli powder – 1.5 tsp
Coriander powder – 1 tbsp
Salt to taste
Chana dal – 1/3 Cup (Soaked)
Grated coconut – 3/4 cup(loosely packed)
Poppy seeds – 1.5 tsp(optional)
1.In a cooker, heat oil. To it add cinnamon, cardamom, cloves to it. Then add sliced onions to it. Saute them to light golden then add ginger garlic paste. Saute until the raw smell leaves. Add chopped tomatoes, green chillies. Saute till it gets mushy. Then add red chilli powder, coriander powder and mix well.
2. Rinse chana dal in water and soak them in water for about 15 mins. Clean the boti well with water. Cut them into small pieces. Pressure cook them with water, salt and turmeric powder for 6 -7 whistles. Add the cooked boti into the onion-tomato masala. Add salt as required. Then add soaked chana dal to it. Add 1.5 cups of water and pressure cook for 3 whistles.
3. Grind grated coconut, poppy seeds into a smooth paste adding water.
4. Add the ground paste to it and mix well. Add 1/2 cup of water to it. Allow it boil for few minutes in medium flame. Finally, add chopped coriander leaves to it and switch off the flame.
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