- 2 pounds mutton (Goat)
- 1 cup dalia (cracked wheat)
- ¼ cup masoor dal (split red lentil)
- ¼ cup chana dal (split Bengal gram)
- ¼ cup moong dal (split skinned green gram)
- 4-5 green cardamoms
- 1” stick of cinnamon stick
- 5-6 cloves
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tbsp garam masala powder
- Salt to taste
- 1 large onion sliced
- 2 lemon slices
- 7-8 green chilies
- ¼ cup chopped coriander leaves
- ¼ cup chopped mint leaves
- 1 tbsp ginger juliennes
- ½ cup crispy fried onions
- ¼ cup ghee
- Heat the ghee in a pressure cooker on medium heat.
- Add cinnamon, green cardamoms and cloves and sauté till fragrant.
- Add sliced onion and sauté till soft. Add green chilies, ginger paste and garlic paste and sauté for two minutes.
- Add mutton and continue to sauté for about 5-6 minutes.
- Add turmeric powder, red chili powder, half the garam masala powder and half the fried onions to the mutton.
- Now add all the dals and broken wheat and mix well. Add six cups of water and let it come to a boil.
- Mix in half of the coriander leaves, half of the mint leaves, and salt. Mix well. Cover the cooker with the lid and cook under pressure for four to five whistles. Open the lid when the pressure has reduced. Using a hand blender mash the mixture. Adjust the consistency by adding more warm water if required.
- Remove it in a serving bowl.
- Garnish with the remaining fried onion, garam masala powder, ginger juliennes, mint leaves and coriander leaves.
- Pour some hot sizzling ghee over the serving bowl and serve with lemon slices.
Do You Know?
Hyderabad cuisine is heavily influenced by North Indian cuisines like Awath, Mughlai and Tandoori, with considerable influence of the spices and herbs of the native Telugu and Marathwada cuisine, bringing in a unique taste to the dishes.
Hyderabadi Cuisine has different recipes for different events, and hence categorized accordingly, like banquet food, for weddings and parties, festival foods and travel foods. The category to which the recipe belongs itself speaks of different things like the time required to prepare the food, the shelf life of the prepared item, etc