Tidali Dal Gosht

1. 1
   prep

   Soak lentils and marinate mutton.

   1.Wash and soak chana dal, toor dal, and masoor dal together in water for 1 hour. Drain and set aside.

   2.In a bowl, mix mutton pieces with yogurt, turmeric powder, red chili powder, and half of the ginger-garlic paste. Set aside for 20 minutes.
2. 2
   pressure cook · ~20 min

   Pressure cook mutton and lentils.

   1.Transfer marinated mutton and soaked lentils into the pressure cooker.

   2.Add 1.5 cups of water and 0.25 tsp salt. Stir well.

   3.Close the lid and pressure cook on medium-high heat for 5-6 whistles or until the mutton is tender.

   4.Let the pressure release naturally. Open the lid and check the mutton for tenderness.

   TIPIf the mutton is not tender, add a splash of water and cook for another whistle.
3. 3
   temper · ~10 min

   Make the tempering.

   1.Heat ghee in a heavy-bottomed pan over medium heat.

   2.Add cumin seeds and let them crackle.

   3.Add bay leaf, cinnamon stick, green cardamom, and cloves. Sauté until fragrant (30 seconds).

   4.Add sliced onions and sauté until deep golden brown (8-10 minutes).

   TIPDon't rush the onions. A deep brown color builds the rich base flavor of the curry.
4. 4
   saute · ~7 min

   Build the gravy base.

   1.Add the remaining ginger-garlic paste and slit green chilies. Sauté until the raw smell disappears (1 minute).

   2.Add chopped tomatoes, coriander powder, and the remaining 0.25 tsp salt.

   3.Cook until the tomatoes turn soft and mushy, and the ghee begins to separate from the mixture (5-7 minutes).
5. 5
   simmer · ~20 min

   Combine and slow cook.

   1.Pour the cooked mutton-and-lentil mixture into the pan with the gravy base.

   2.Stir gently to mix everything without breaking the mutton pieces.

   3.Bring to a gentle simmer and cook uncovered for 15-20 minutes, stirring occasionally, until the gravy thickens to your desired consistency.

   4.If the gravy looks too thick, adjust with a splash of warm water.

   TIPThe lentils will naturally thicken the gravy as they break down. Stir gently from the bottom to prevent sticking.
6. 6
   garnish

   Finish with garam masala and fresh coriander.

   1.Sprinkle garam masala over the curry and stir once.

   2.Turn off the heat and garnish with freshly chopped coriander leaves.

   TIPAdding garam masala at the very end preserves its aromatic oils.
7. 7
   rest · ~5 min

   Rest the curry before serving.

   Cover the pan and let the curry rest for 5 minutes to allow the flavors to meld together.

   TIPTidali Dal Gosht tastes even better the next day as the lentils and spices deepen in flavor.

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