Tender, pressure-cooked mutton pieces pan-fried to crispy perfection with classic Hyderabadi spices. This spicy and tangy dish is a fantastic appetizer or a side for dal and rice, ready in under an hour.
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.
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.
About Talawa Gosht, Steamed Basmati Rice and Khatti Dal
Crispy, protein-packed Talawa Gosht with tangy, gut-friendly Khatti Dal and fluffy rice. Delicious!
This hyderabadi dish is perfect for lunch. With 774.33 calories and 51.24g of protein per serving, it's a nutritious choice for your meal plan.
fat
15 pcs Curry Leaves
2 tbsp Lemon Juice (freshly squeezed)
0.5 tsp Black Pepper Powder (freshly ground)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton
In a mixing bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, and 1 teaspoon of the salt.
Mix thoroughly to ensure each piece of mutton is evenly coated with the marinade.
Cover and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for a more intense flavor.
2
Pressure Cook the Mutton
Transfer the marinated mutton to a pressure cooker.
Add 1/2 cup of water and stir well.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15-20 minutes, until the mutton is tender and cooked through.
Allow the pressure to release naturally before opening the cooker.
Check the mutton for tenderness. If there's excess liquid, cook on high heat with the lid off, stirring occasionally, until the water has completely evaporated. The mixture should be dry.
3
Fry the Mutton
Heat the oil in a wide, heavy-bottomed pan or kadhai over medium-high heat.
Once the oil is hot, carefully add the pressure-cooked mutton pieces in a single layer. Avoid overcrowding the pan; fry in batches if necessary.
Fry for 10-12 minutes, turning the pieces occasionally, until they are deep brown and crispy on all sides.
4
Add Aromatics and Finish
Reduce the heat to medium. Add the slit green chilies and curry leaves to the pan.
Sauté for 1-2 minutes until the chilies are blistered and the curry leaves turn crisp and aromatic.
Turn off the heat. Squeeze the fresh lemon juice over the mutton.
Sprinkle with the remaining 0.5 teaspoon of salt and the freshly ground black pepper. Toss everything together to combine well.
5
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve immediately while hot and crispy as an appetizer or as a side dish with dal and rice.
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.
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.
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.
