@cookingwithsabina

500 grams mutton, cut into pieces
1 cup chana dal (split Bengal gram), soaked for 30 minutes
2 onions, finely sliced
2 tomatoes, chopped
2 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
3 tablespoons oil
Fresh coriander leaves for garnish
For the Tempering:
1 tablespoon ghee or oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2-3 dried red chilies
10-12 curry leaves
2-3 garlic cloves, sliced
Instructions:
Cooking the Mutton:

Heat oil in a pressure cooker. Add sliced onions and sauté until golden brown.
Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
Add chopped tomatoes and cook until they become soft and oil starts to separate.
Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.
Add the mutton pieces and sauté for a few minutes until they are browned.
Drain the soaked chana dal and add it to the cooker along with 2-3 cups of water.
Close the lid of the pressure cooker and cook for about 4-5 whistles or until the mutton and dal are tender.
Tempering:

In a small pan, heat ghee or oil.
Add mustard seeds and let them splutter.
Add cumin seeds, dried red chilies, curry leaves, and sliced garlic. Sauté until the garlic turns golden brown.
Pour this tempering over the cooked mutton and dal mixture.
Finishing:

Add garam masala to the mutton dalcha and mix well.
Let it simmer for a few more minutes to allow the flavors to blend.
Garnish with fresh coriander leaves.
Serving:

Serve hot with steamed rice, roti, or naan.

#Mutton Daalcha
#Daalcha Recipe
#Indian Cuisine
#Delicious Dishes
#Traditional Recipes
#Yummy In My Tummy
#Mutton Recipe
#Home Cooking
#Cooking At Home
#Cooking With Sabina

свернуть