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HYDERABADI DAL GHOST

HYDERABADI DAL GHOST

Cooking Time

Preparation Time : 25

Cook Time : 60

Total Time : 85

Ingredients

Serves 2

  • Mutton 500 gms

  • Bengal gram/chana dal 150 gms

  • Ginger garlic paste 2 tbsp

  • Curd 1/2 cups

  • Red chilly powder 1 tsp

  • Coriander powder 1 tsp

  • turmeric powder 1/2 tsp

  • Green chilly 2-3 nos

  • Water 2 cups

  • Finely chopped onion 2 nos

  • Cardamom 3-4 nos

  • Cloves 4-5 nos

  • Cinnamon 1 inch

  • Whole black pepper 3-4 nos

  • Hot spices/garam masala 1/2 tsp

  • Oil 1/2 cups

  • Clarified butter 2 tbsp

  • Salt - to taste 1 pinch

  • Chopped coriander leaves 1 sprig

  • For tempering :Clarified butter 1 tbsp

  • Chopped garlic cloves 4-5 nos

  • Whole red chilly 2-3 nos

  • Coriander leaves 1 tbsp

Directions

  • 01

    Boil Bengal Gram/Chana Dal,Green Chilly Salt And 2.5 Cup Of Water In A Pressure Cooker For 10 Mins.

  • 02

    Once Cooled, Mix With Hand Blender And Keep Aside.

  • 03

    Heat 1/2 Cup Oil And 2 Tbsp Clarified Butter In A Pan. Add Cinnamon,Cardamom,Cloves,Whole Black Pepper To Crackle.

  • 04

    Add Chopped Onion And Green Chilly And Saute Till Brown. Add Ginger Garlic Paste And Mutton Pieces And Mix Well.

  • 05

    Add Turmeric Powder,Coriander Powder,Red Chilly Powder And Whisk The Curd And Add It.

  • 06

    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.

  • 07

    Water Absorb It And Oil Leaves The Pan. Add Boiled Chana Dal And One Cup Of Water To Make A Thick Gravy.

  • 08

    Cover It And Cook For Five Mins In A Low Flame.

  • 09

    Heat One Tbsp Clarified Butter In A Pan.

  • 10

    Add Whole Red Chilly And Crushed Garlic And Temper The Dal Gosht.

  • 11

    Serve Hot With Rice Or Chapatis.

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