Tidali Dal Gosht with Steamed Basmati Rice

Instructions

1. 1

   Prepare Lentils and Mutton: Wash the toor, masoor, and moong dal together until the water runs clear. Soak them in fresh water for at least 30 minutes, then drain completely. Pat the mutton pieces dry.

2. 2

   Sauté Aromatics and Mutton: Heat oil in a pressure cooker over medium-high heat. Add the cinnamon stick, cloves, and green cardamom, and sauté for 30 seconds until fragrant. Add the sliced onions and fry for 8-10 minutes until they are deeply golden brown. Add the ginger-garlic paste and slit green chilies, and sauté for another minute. Add the mutton pieces and sear on high heat for 4-5 minutes until browned on all sides.

3. 3

   Pressure Cook: Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for 1 minute. Add the chopped tomatoes and cook for 4-5 minutes until they soften and turn mushy. Add the soaked and drained lentils, mix well, and pour in 5 cups of water. Secure the lid and pressure cook on medium heat for 6-7 whistles, or approximately 25-30 minutes, until the mutton is tender.

4. 4

   Finish the Stew: Allow the pressure to release naturally. Open the cooker and use the back of a ladle to gently mash some of the lentils against the side of the pot to create a creamy, thick consistency. If the stew is too thick, add up to 1 cup of hot water. Stir in the tamarind paste and garam masala. Let it simmer on low heat, uncovered, for 5-7 minutes for the flavors to meld.

5. 5

   Prepare the Tempering (Tadka): In a small pan, heat the ghee over medium heat. Add the cumin seeds and let them splutter. Add the dry red chilies and sliced garlic, and sauté until the garlic is light golden. Add the curry leaves (be careful as they will splutter) and cook for 10 seconds.

6. 6

   Combine and Serve: Pour the hot tempering over the dal gosht. Garnish with freshly chopped coriander leaves. Mix gently just before serving. Serve hot with steamed rice, jeera rice, or roti.