Thursday, 6 April 2017

HYDERABADI DAL GOSHT


Prep Time  : 25 mins
Cooking Time  : 60 mins
Serve  : 4

INGREDIENTS
Mutton  -  500 gms
Bengal gram/chana dal  -  150 gms
Ginger garlic paste  -  2 tbsp
Curd  -  1/2 cup
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -   1/2 tsp
Green chilly  -  2 - 3
Water  -  2 cup
Finely chopped onion  -  2
Cardamom  -  3 - 4
Cloves  -  4 - 5
Cinnamon  -  1 inch stick
Whole black pepper  -  3 - 4
Hot spices/garam masala  -  1 /2 tsp
Oil  -  1/2 cup
Clarified butter  - 2 tbsp
Salt  -  to taste
Chopped coriander leaves
For tempering
Clarified butter  - 1 tbsp
Chopped garlic  -  4 - 5 cloves
Whole red chilly  -  2 - 3
Coriander leaves  -  1 tbsp

METHOD
Boil Bengal gram/chana dal,green chilly salt and 2.5 cup of water in a pressure cooker for 10 mins.
Once cooled, mix with hand blender and keep aside.
Heat 1/2 cup oil and 2 tbsp clarified butter in a pan.
Add cinnamon,cardamom,cloves,whole black pepper to crackle.
Add chopped onion and green chilly and saute till brown.
Add ginger garlic paste and mutton pieces and mix well.
Add turmeric powder,coriander powder,red chilly powder and whisk the curd and add it.
Add salt and hot spices/garam masala powder and mix well.
Add two cup of water and cover it.
Cook in a low flame for 25 mins.
Water absorb it and oil leaves the pan.
Add boiled chana dal and one cup of water to make a thick gravy.
Cover it and cook for five mins in a low flame.
Heat one tbsp clarified butter in a pan..
Add whole red chilly and crushed garlic and temper the dal gosht.
Serve hot with rice or chapatis.