Khatti Dal Gosht

Name: Khatti Dal Gosht
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 350 g mutton (bone-in, medium pieces); 0.5 cup toor dal (washed and soaked for 30 minutes); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 1 tbsp tamarind paste; 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin seeds; 0.5 tsp mustard seeds; 8 pcs curry leaves; 2 tbsp oil; 0.5 tsp salt; 3 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(38)

TASTE SCORE

8/10

A comforting Hyderabadi-style dish where tender mutton cooks with lentils, onions, and warming spices, then gets its signature tang from tamarind. It is hearty, gently spiced, and especially good with steamed rice.

PREP

20m

COOK

50m

SERVES

1 KATORI

445 cal

SERVINGS

METHOD · 6 STEPS

prep · ~20 min
Prepare the lentils and meat.
1.Wash the toor dal well and soak it in water for 30 minutes.
2.Wash the mutton pieces and drain well.
3.Slice the onion, chop the tomato, slit the green chili, and chop the coriander leaves.
saute · ~12 min
Cook the onion and spice base.
1.Heat oil in a pressure cooker over medium heat.
2.Add cumin seeds, mustard seeds, and curry leaves; let them crackle for 20 to 30 seconds.
3.Add sliced onion and cook until light golden, about 5 to 6 minutes.
4.Add ginger-garlic paste and sauté for 1 minute.
5.Add tomato, red chili powder, turmeric powder, and coriander powder; cook until the tomato softens, about 4 minutes.
TIPKeep the heat medium so the spices bloom without burning.
pressure cook · ~35 min
Pressure cook the dal and mutton.
1.Add the mutton and cook for 3 to 4 minutes, stirring to coat it in the masala.
2.Drain the soaked toor dal and add it to the cooker.
3.Add green chili, salt, and water, then mix well.
4.Cover and pressure cook until the mutton is tender and the dal is soft, about 25 to 30 minutes.
TIPBone-in mutton gives the dal deeper flavor and body.
simmer · ~10 min
Add tamarind and finish the dal.
Release the pressure naturally and open the cooker. Lightly mash some of the dal with the back of a ladle, stir in the tamarind paste, and simmer uncovered for 8 to 10 minutes until the flavors come together and the gravy turns slightly tangy and smooth.
garnish
Garnish with coriander leaves.
serve
Serve hot with steamed rice or flatbread.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soaking the toor dal helps it soften at the same pace as the mutton in the cooker.
2
Brown the onions only to light golden; darker onions can make the dal taste slightly bitter.
3
Let the pressure drop naturally so the mutton stays juicy and the dal finishes cooking gently.
4
Add tamarind only after pressure cooking, or the acidity can slow down both the dal and meat from softening.
5
Mash just a small portion of the dal before simmering to thicken the gravy without making it pasty.
6
If the gravy feels too thick after simmering, loosen it with a splash of hot water, not cold.
7
This dish tastes even better after a few hours of rest, when the tang and meat juices settle into the dal.