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A hearty and flavorful Hyderabadi stew where tender mutton is slow-cooked with a blend of three lentils—toor, masoor, and moong dal. Finished with a tangy touch of tamarind and a fragrant tempering, it's a perfect one-pot meal.
For 4 servings
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.
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.
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.
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.
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.
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A hearty and flavorful Hyderabadi stew where tender mutton is slow-cooked with a blend of three lentils—toor, masoor, and moong dal. Finished with a tangy touch of tamarind and a fragrant tempering, it's a perfect one-pot meal.
This hyderabadi recipe takes 100 minutes to prepare and yields 4 servings. At 616.78 calories per serving with 47.94g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Replace mutton with 500g of bottle gourd (lauki) or a mix of vegetables like carrots, potatoes, and beans. Reduce pressure cooking time to 2-3 whistles.
Use 500g of bone-in chicken instead of mutton. Reduce the pressure cooking time to 3-4 whistles (about 15 minutes).
Increase the number of green chilies to 6 and add 1/2 teaspoon of black pepper powder along with the garam masala for extra heat.
For a richer, less tangy version, you can substitute the tamarind paste with 2-3 tablespoons of whisked full-fat yogurt stirred in at the end (with the heat turned off).
The combination of mutton and three types of lentils provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Lentils are an excellent source of dietary fiber, which promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
This dish is a good source of iron from mutton, which is crucial for preventing anemia, and minerals like potassium and magnesium from the lentils, which support heart health.
A single serving of Tidali Dal Gosht contains approximately 650-750 calories. The exact amount can vary based on the fat content of the mutton and the quantity of oil and ghee used in preparation.
Yes, it can be a very healthy and balanced meal. It is an excellent source of protein from both mutton and lentils, and high in fiber from the dals, which aids digestion. To make it healthier, use leaner cuts of mutton and be mindful of the amount of oil and ghee.
Yes, you can cook it in a heavy-bottomed pot or a Dutch oven. The cooking time for the mutton and dal will be significantly longer, around 1.5 to 2 hours on low heat, or until the mutton is fall-apart tender. You will need to add more water as it evaporates during the slow cooking process.
It pairs wonderfully with steamed basmati rice, jeera rice, bagara khana (Hyderabadi spiced rice), or Indian breads like roti, naan, or paratha. A simple kachumber salad on the side provides a fresh, crunchy contrast.
Absolutely. This dish freezes very well. Allow it to cool completely, then transfer it to an airtight, freezer-safe container. It can be stored for up to 2 months. Thaw it overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water if it has thickened.