Hyderabadi Dal Gosht

Ingredients -

• Tur dal - 150 gms
• Mutton - 100 gms
• Onions - 2 (chopped)
• Tomatoes - 4 (chopped)
• Green chillies - 8
• Ginger garlic paste - 2 1/2 tsp
• Salt -  to taste
• Turmeric powder - 1/2 tsp
• Dhaniya powder - 2 tsp
• Chilli powder - 3 tsp
• Tamarind pulp - 1/2 cup
• Curry leaves - 8-10
• Bottleguard - 1/2 (chopped)
• Coriander leaves - 3 tsp
• Cardamom - 8
• Shahizeera - 1 1/2 tsp
• Cloves - 5
• Oil - 3 tsp
• Water - 2 glasses

Procedure -

• In a pressure cooker, put tur dal, mutton, ginger garlic paste, green chillies, onions, tomatoes, salt, turmeric powder, dhaniya powder, chilli powder, oil and water and pressure cook until the mutton tenders completely. 
• Open the cooker and add tamarind pulp, curry leaves and bottleguard pieces and cook until bottleguard tenders. 
• Now add coriander leaves and crushed cardamom, shahizeera and cloves and simmer for 15 minutes until you can smell the flavours.
• Serve hot with bagara rice.

Bagara Rice:

• Heat 2 tsp oil, add 1 chopped onion, 4-5 whole peppers, 1 tsp cumin seeds and dalchini. When onion turns brown, add  2 green chillies (slits), 1/2 tsp ginger garlic paste, salt to taste, 2 tsp coriander leaves and 2 glasses water. 
• Let the water come to a boil and then put 2 cups soaked rice.
• Cook until rice is done.