A classic Hyderabadi delicacy where tender mutton is slow-cooked with lentils and tamarind, creating a perfect blend of savory, spicy, and tangy flavors. This hearty curry is a true taste of royal cuisine.
Prep25 min
Cook65 min
Soak30 min
Servings4
Serving size: 1.5 cups
576cal
47gprotein
48gcarbs
Ingredients
500 g Mutton (bone-in, cut into 2-inch pieces)
0.75 cup Toor Dal (washed and soaked for 30 minutes)
0.25 cup Masoor Dal (washed and soaked for 30 minutes)
3 tbsp Tamarind (seedless, soaked in 1 cup warm water)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crispy on the outside, fluffy on the inside, these pan-fried potatoes are tossed with simple Indian spices. A quick and comforting side dish that pairs perfectly with roti or dal rice, ready in under 30 minutes.
About Khatti Dal Gosht, Steamed Basmati Rice and Aloo Fry
Tangy, protein-packed Khatti Dal Gosht with fluffy rice and crispy aloo fry. Comfort food done right!
This hyderabadi dish is perfect for lunch. With 1040.8500000000001 calories and 54.71g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (or to taste)
3 tbsp Vegetable Oil
4 cups Water (for pressure cooking)
3 tbsp Coriander Leaves (chopped, for garnish)
2 tbsp Ghee (for tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
3 pcs Dried Red Chilli (broken in half)
5 cloves Garlic (thinly sliced)
12 pcs Curry Leaves
Instructions
1
Preparation
Drain the soaked toor dal and masoor dal and set aside.
Squeeze the soaked tamarind to extract its pulp into the warm water. Strain the mixture through a fine-mesh sieve, pressing on the solids to get maximum pulp. Discard the solids and keep the tamarind water.
2
Sauté Mutton and Masala
Heat oil in a pressure cooker over medium-high heat. Add the sliced onions and sauté for 7-8 minutes until they turn golden brown.
Add the ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
Add the mutton pieces and sear on all sides for 4-5 minutes until lightly browned.
Stir in the chopped tomatoes, slit green chillies, red chilli powder, turmeric powder, coriander powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and oil begins to separate from the masala.
3
Pressure Cook
Add the drained lentils to the cooker along with 4 cups of water. Stir everything well to combine.
Secure the lid of the pressure cooker. Bring to high heat and cook for 1 whistle.
Reduce the heat to low and cook for 25-30 minutes, or until the mutton is tender. (Cooking time may vary based on the quality of mutton).
Turn off the heat and allow the pressure to release naturally before opening the lid.
4
Finish the Dal
Once the pressure has released, open the cooker. Gently whisk the dal to achieve a slightly creamy, cohesive consistency, being careful not to break the mutton pieces.
Place the cooker back on low heat. Pour in the prepared tamarind water and sprinkle in the garam masala. Stir gently.
Simmer for 5-7 minutes, allowing the tangy flavor to meld with the curry. Check for salt and adjust if necessary.
5
Prepare the Tempering (Tadka)
While the dal simmers, heat ghee in a small pan (tadka pan) over medium heat.
Add mustard seeds and let them splutter completely.
Add cumin seeds, dried red chillies, and sliced garlic. Sauté for 30-40 seconds until the garlic turns a pale golden color.
Add the curry leaves and stand back as they will splutter. Cook for another 10 seconds.
6
Combine and Serve
Immediately pour the hot tempering over the simmering dal gosht. Stir gently to incorporate.
Garnish with freshly chopped coriander leaves.
Let it rest for 10 minutes before serving hot with steamed basmati rice, bagara khana, or roti.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
