Mantu

Ingredients 

• 300 grams mutton mince (keema)
• 8-10 wonton wrappers
• 1 cup yogurt
• 2 teaspoons garlic paste
• 1 lemon
• Salt to taste 
• 1 tablespoon ghee
• 1 tablespoon garlic, finely chopped
• 2 medium white onions, finely chopped
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• ½ teaspoon red chilli powder
• 1 teaspoon garam masala powder
•  ¼ teaspoon black pepper powder
•  ¼ cup mint leaves chopped
• 1 tablespoon coriander leaves chopped

Dal

• 1 cup split Bengal gram (chana dal)  ¾ cooked
• 1 tablespoon ghee
• ½ tablespoon garlic, finely chopped
• 2 medium onions, sliced
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• Salt to taste 
• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• 2 teaspoons tamarind pulp
• 1 tablespoon mint leaves, chopped
• Mint sprig for garnish 

Method

1. To make the yogurt sauce, take yogurt in a large bowl, add garlic paste, squeeze the juice of ½ lemon and add salt. Mix well and set aside.
2. Heat ghee in a non-stick pan, add garlic and sauté for 1-2 minutes. Add onions, mix well and saute till translucent.
3. Add mutton mince, mix breaking the lumps, and sauté on high heat for 2-3 minutes. Add salt, cumin powder, coriander powder, red chilli powder, garam masala powder and black pepper powder, mix well and saute till the mince is cooked.
4. Add mint leaves, and coriander leaves and squeeze the juice of the remaining ½ lemon, mix well and saute for a few seconds. Take the pan off the heat, transfer it into a bowl and set aside to cool.
5. Place a portion of the mince mixture in the centre of each wonton sheet, apply a little water on the edges, bring the opposite corners together and pinch to seal and shape into mantu.
6. Heat sufficient water in the lower pan a steamer, grease the upper pan, place the mantus in it, cover and steam for 10-15 minutes.
7. To make the dal, heat ghee in another non-stick pan. Add garlic and sauté for 1-2 minutes. Add onions, mix and sauté till golden brown.
8. Add turmeric powder, garam masala powder, salt, coriander powder, cumin powder and ½ cup water and mix well.
9. Add tamarind pulp and mix well. Add Bengal gram, and mix well. Add ¾ cup water, mix and cook till the mixture thickens. Add mint leaves and mix well. Take it off the heat.
10. Remove the mantus from the steamer and place on a plate.
11. To serve, spread some yogurt sauce in a circle on a serving plate and place the mantus on top.
12. Drizzle yogurt sauce on top of each mantu and top it with the dal mixture. Garnish each mantu with a mint sprig and serve immediately.