Tender, succulent pieces of mutton pressure-cooked and then pan-roasted with a blend of aromatic South Indian spices. A fiery and flavorful dry curry that's perfect as a starter or a side with rice and sambar.
Prep20 min
Cook45 min
Servings4
Serving size: 1 cup
323cal
36gprotein
11gcarbs
15g
Ingredients
500 g Mutton (Bone-in, cut into 1-inch pieces)
2 medium Onion (Finely chopped)
2 tbsp Ginger Garlic Paste
3 pcs Green Chilli (Slit lengthwise)
15 leaves Curry Leaves
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (Adjust to your spice preference)
A tangy and flavorful lentil curry from Hyderabad, made with toor dal and tamarind. This classic comfort food has a beautifully soupy consistency and is perfect served with hot steamed rice.
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.
About Mutton Fry, Khatti Dal and Steamed Basmati Rice
Tangy Khatti Dal with spicy Mutton Fry and rice – an energy-giving, perfectly spiced comfort meal!
This hyderabadi dish is perfect for lunch. With 834.78 calories and 51.23g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Freshly ground for best flavor)
3 tbsp Vegetable Oil
1.5 tsp Salt (Adjust to taste)
1 cup Water (For pressure cooking)
2 tbsp Coriander Leaves (Chopped, for garnish)
1 tbsp Lemon Juice (Optional, for garnish)
Instructions
1
Marinate the Mutton
Wash the mutton pieces thoroughly under running water and drain completely.
In a large bowl, combine the mutton pieces with turmeric powder, 1 tsp of red chilli powder, 1 tbsp of ginger garlic paste, and 1 tsp of salt.
Mix well, ensuring each piece is evenly coated. Set aside to marinate for at least 20 minutes at room temperature.
2
Pressure Cook the Mutton
Transfer the marinated mutton to a pressure cooker.
Add 1 cup of water and stir.
Secure the lid and cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes, until the mutton is 90% cooked and tender but not falling off the bone.
Allow the pressure to release naturally. Once safe, open the cooker. Strain the mutton pieces, reserving the flavorful stock for later use.
3
Prepare the Masala Base
Heat vegetable oil in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes, until they turn deep golden brown. This step is crucial for the flavor.
Add the remaining 1 tbsp of ginger garlic paste, slit green chillies, and curry leaves. Sauté for another 2 minutes until the raw aroma disappears.
4
Roast the Mutton
Reduce the heat to low. Add the remaining 0.5 tsp of red chilli powder and 2 tsp of coriander powder. Stir for 30 seconds until fragrant.
Add the pressure-cooked mutton pieces to the pan. Toss well to coat them thoroughly with the masala.
Increase the heat to medium-high. Fry the mutton, stirring every few minutes, for about 12-15 minutes. Allow the pieces to brown and the masala to form a dry, dark crust on the mutton.
If the pan becomes too dry, sprinkle 1-2 tablespoons of the reserved mutton stock to prevent burning.
5
Finish and Garnish
Once the mutton is well-roasted and has reached your desired level of dryness, sprinkle the garam masala and freshly ground black pepper powder over it.
Stir well and cook for a final 2 minutes to incorporate the flavors.
Turn off the heat. Garnish with freshly chopped coriander leaves and a squeeze of lemon juice, if using.
Serve hot as an appetizer or a side dish.
4
Serving size: 1 cup
249cal
11gprotein
36gcarbs
8gfat
Ingredients
1 cup Toor Dal (Rinsed and soaked for 30 minutes)
4.5 cup Water (Divided for cooking and adjusting consistency)
0.5 tsp Turmeric Powder
1 medium Tomato (Finely chopped)
3 pcs Green Chilli (Slit lengthwise)
1.5 tbsp Tamarind Paste (Adjust to taste)
1 tsp Red Chilli Powder (Adjust to your spice preference)
1.25 tsp Salt (Adjust to taste)
2 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
4 cloves Garlic (Thinly sliced)
2 pcs Dried Red Chilli (Broken in half)
0.25 tsp Asafoetida (Also known as Hing)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
In a pressure cooker, combine the soaked and drained toor dal, 2.5 cups of water, and turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally before opening the cooker.
2
Prepare the Dal Base
Once the pressure has released, open the cooker and use a whisk or an immersion blender to mash the dal until it is smooth and creamy.
Stir in the tamarind paste, chopped tomato, slit green chillies, red chilli powder, and salt.
Pour in the remaining 2 cups of water and mix everything well to combine.
3
Simmer the Dal
Place the dal back on the stove over medium heat and bring it to a gentle boil.
Reduce the heat to low and let it simmer for 10-12 minutes, stirring occasionally. This allows the raw taste of the tamarind and tomatoes to cook off and the flavors to meld.
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.
The dal should have a thin, soupy consistency. Adjust with a little hot water if it becomes too thick.
4
Prepare the Tempering (Tadka)
While the dal is simmering, heat the ghee in a small pan (tadka pan) over medium heat.
Add the mustard seeds and wait for them to splutter.
Add the cumin seeds, broken dried red chillies, sliced garlic, and asafoetida. Sauté for 30-40 seconds until the garlic turns light golden brown. Be careful not to burn it.
Finally, add the curry leaves and let them sizzle and turn crisp, which takes about 10 seconds.
5
Combine and Serve
Carefully pour the hot, sizzling tempering over the simmering dal. It will splutter.
Immediately cover the pot with a lid for 1-2 minutes to trap the aroma of the tempering.
Uncover, stir gently, and garnish with freshly chopped coriander leaves.
