Name: Hyderabadi Mutton Dalcha
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 500 g mutton (bone-in, cut into 2-inch pieces); 0.75 cup chana dal (bengal gram lentils); 0.25 cup toor dal (split pigeon peas); 250 g bottle gourd (peeled and cut into 1-inch cubes); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 2 tbsp ginger-garlic paste; 3 pcs green chilli (slit lengthwise); 30 g tamarind (seedless, lemon-sized ball); 1 tsp turmeric powder; 1.5 tsp red chilli powder (adjust to taste); 2 tsp coriander powder; 1 tsp garam masala; 1.5 tsp salt (adjust to taste); 4 tbsp vegetable oil; 2 tbsp ghee (for tempering); 1 tsp cumin seeds (for tempering); 0.5 tsp mustard seeds (for tempering); 2 pcs dry red chilli (broken in half, for tempering); 10 pcs curry leaves (for tempering); 4 cloves garlic (thinly sliced, for tempering); 3 tbsp coriander leaves (freshly chopped, for garnish); 6 cup water (divided for cooking)

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