Method of Preparation:
Pressure Cook the dal in 2 1/2 cups of water for 10 minutes. Puree in the blender.
Heat the oil in a pan. Fry the onions till golden. Add the ginger- garlic paste, chilli powder, turmeric and coriander powder and fry well. Add the meat and fry till the oil separates.
Beat the curd and the salt and green chillies. Add to the meat fry, stirring for 3-4 minutes and add the gram dal puree. Mix well. Tie the curry leaves in a bundle and add to the meat along with 2 cups of water. Let boil on medium flame, covered, for 10-15 minutes or till the meat is done.
Heat the ghee in a small frying pan. Season with whole dry chillies and garlic. Fry till the garlic browns. Add to the meat, simmer 5 minutes. Remove the curry leaves and serve hot.