Authentic Chhattisgarhi Mutton Dehati with Bafauri
A rustic and fiery culinary treasure from Chhattisgarh featuring tender mutton slow-cooked in a robust, whole-spice gravy. Paired with protein-packed chana dal dumplings, this hearty dish delivers an unforgettable burst of earthy tribal flavors.
90min
Total Time
4
Servings
Chhattisgarhi
Cuisine
Recipe
1
Coarsely grind the soaked chana dal with green chilies, a pinch of salt, and cumin seeds to form a thick paste, shape into small flattened discs, and steam them for 10 minutes to make the bafauri.
2
Heat mustard oil in a heavy-bottomed handi or pressure cooker until smoking point, then let it cool slightly.
3
Add whole spices including cumin seeds, dry red chilies, bay leaves, cloves, and cardamoms to the hot oil, allowing them to crackle.
4
Add the sliced onions and sauté on medium-high heat until deeply golden brown and caramelized.
5
Stir in the ginger-garlic paste and cook for 2 minutes until the raw aroma disappears.
6
Add turmeric powder, coriander powder, and red chili powder dissolved in a splash of water to prevent burning, sautéing the masala until oil separates.
7
Add the chopped tomatoes and cook until they turn soft and blend completely into the spice mix.
8
Toss in the mutton pieces and sear them vigorously with the masala for 10 minutes to lock in the juices.
9
Pour in 2 cups of warm water, cover, and pressure cook for 5 to 6 whistles until the mutton is tender.
10
Open the cooker, gently drop in the steamed bafauri dumplings, and simmer on low heat for 5 minutes so they absorb the rich gravy.
11
Sprinkle with garam masala and garnish generously with fresh coriander leaves before serving hot.
Ingredients
500g mutton, bone-in, cut into pieces
3 large onions, thinly sliced
2 tablespoons ginger-garlic paste
2 tomatoes, finely chopped
1 cup split Bengal gram (chana dal), soaked for 2 hours
1 tablespoon cumin seeds
2 dry red chilies
3 green cardamoms
2 black cardamoms
4 cloves
1-inch cinnamon stick
2 bay leaves
1 tablespoon coriander powder
1 teaspoon turmeric powder
1.5 tablespoons Kashmiri red chili powder
1 teaspoon garam masala
4 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.