Name: Chikhali Style Dal Gosht
Prep time: 30 min
Total time: 30 min
Ingredients: Mutton : ½ k gm; Toovar dal / lentils (uncooked) : 1 ½ cup; Onions : 5 large; Tomatoes : 3 large; Garlic (ginger paste : 1 tsp); 5 nos Bor chillies : 4; Lemon : 1 no; Turmeric powder : 1 tsp; Red chilli powder : 2 tsp; Coriander seeds : 1 tsp; 5 nos Cloves : 4; Cinnamon : 1 stick; 3 nos Cardamom : 2; Cumin seeds : ½ tsp; Bay leaves : 2 leaf; Salt : to taste; Pepper : ½ tsp; Fresh Coriander : for garnish

Chikhali Style Dal Gosht

A very tasty mutton dish cooked with lentils and masala

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Prep Time 30

Total Time 30

Cuisine North Indian

Servings people

Ingredients

Mutton : ½ k gm
Toovar dal / lentils (uncooked) : 1 ½ cup
Onions : 5 large
Tomatoes : 3 large
Garlic ginger paste : 1 tsp
5 nos Bor chillies : 4
Lemon : 1 no
Turmeric powder : 1 tsp
Red chilli powder : 2 tsp
Coriander seeds : 1 tsp
5 nos Cloves : 4
Cinnamon : 1 stick
3 nos Cardamom : 2
Cumin seeds : ½ tsp
Bay leaves : 2 leaf
Salt : to taste
Pepper : ½ tsp
Fresh Coriander : for garnish

Instructions

Put coriander seeds, cloves, cinnamon, cardamoms, cumin, bay leaves and pepper in a mortar and pestle. Grind to a powder. This can also be ground in a mixer.
Heat oil in a pressure cooker.
Add finely chopped onions and green chillies and fry till golden brown.
Add ginger garlic paste and cook on a medium flame till the oil begins to separate from the masala.
Enter Step
Add in a cup of water along with turmeric, red chilli powder and salt to taste. Cook for 5 - 7 minutes.
Now add clean & diced mutton along with bor chillies.
Enter Step
Cook the mutton in the pressure cooker without the whistle for 30 - 40 minutes with very little water stirring occasionally so that the masala does not stick to the bottom.
Add the chopped tomatoes and the prepared garam masala.
Mix in uncooked toovar dal. Add 5 - 6 cups of water cover the pressure cooker and cook for 10 - 12 whistles.
Enter Step
Enter Step
Cook till mutton is tender.
After opening the pressure cooker adjust the water according to the consistency of the dal.
Garnish with fresh coriander leaves and serve hot.