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A classic Hyderabadi delicacy where tender mutton is slow-cooked with lentils and tamarind, creating a perfect blend of savory, spicy, and tangy flavors. This hearty curry is a true taste of royal cuisine.
For 4 servings
Preparation
Sauté Mutton and Masala
Pressure Cook
A classic Hyderabadi delicacy where tender mutton is slow-cooked with lentils and tamarind, creating a perfect blend of savory, spicy, and tangy flavors. This hearty curry is a true taste of royal cuisine.
This hyderabadi recipe takes 90 minutes to prepare and yields 4 servings. At 581.52 calories per serving with 47.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Finish the Dal
Prepare the Tempering (Tadka)
Combine and Serve
Replace mutton with 500g of bottle gourd (lauki), cut into large cubes. Add it after sautéing the masala and pressure cook for only 2-3 whistles.
Substitute mutton with 500g of bone-in chicken pieces. Reduce the pressure cooking time to 10-12 minutes (or 2-3 whistles) on low heat.
You can use only toor dal for a classic taste or add a tablespoon of chana dal (soaked for an hour) for more texture.
The combination of mutton and lentils provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Lentils are packed with dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Mutton is a great source of heme iron, which is easily absorbed by the body and is crucial for preventing anemia and boosting energy levels.
This dish is a good source of B-vitamins, particularly B12 from mutton, which are vital for energy metabolism and maintaining a healthy nervous system.
A single serving of Khatti Dal Gosht (approximately 1.5 cups or 375g) contains an estimated 650-750 calories. This can vary based on the fat content of the mutton and the amount of oil/ghee used.
Khatti Dal Gosht is a nutritious dish, rich in protein from mutton and lentils, and fiber from lentils. However, it is also high in calories and saturated fat. It's best enjoyed in moderation as part of a balanced diet.
'Khatti' is a Hindi/Urdu word for 'sour' or 'tangy'. The name comes from the use of tamarind, which gives the dish its signature tangy flavor profile.
Yes, you can. Cook the mutton and dal in a heavy-bottomed pot with a lid. It will take significantly longer, about 1.5 to 2 hours, for the mutton to become tender. You will need to add more water as it evaporates.
Store leftover Khatti Dal Gosht in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.
Yes, this dish freezes well. Cool it completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
This recipe goes great with these complete meals
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