Hyderabadi Khatti Dal & Tala Hua Gosht

Ingredients

• 1 cup toor dal
• 2 cups water (Plus additional water if needed)
• 2 green chillies (For cooking the dal)
• 1 tsp red chilli powder (For the dal)
• 0.25 tsp turmeric powder (For the dal)
• salt (To taste)
• 0.75 tbsp ginger garlic paste (For the dal)
• 2 tomatoes (Medium, or 1 large; chopped)
• 0.25 cup tamarind concentrate (Adjust according to strength so it does not overpower the dal)
• cilantro (Chopped; for the dal and finishing)
• curry leaves (For the dal)
• 2 green chillies (Slit; for the dal)
• oil (For the bagaar)
• 3 garlic cloves (For the bagaar)
• 4 dried red chillies (Source states 3–4)
• 1 tsp cumin seeds (Heaped)
• 400 g boneless beef or mutton (Cut into small cubes)
• 1 tbsp ginger garlic paste (For pressure-cooking the meat)
• 0.25 tsp turmeric powder (For the meat)
• 1 tsp red chilli powder (For the meat)
• salt (To taste, for the meat)
• 1.5 cups water (For pressure-cooking the meat)
• 4 tbsp oil (For frying the meat)
• 1 tsp ginger garlic paste (Heaped; added when frying the meat)
• curry leaves (For the meat)
• green chillies (Slit; for the meat)
• red chilli powder (Extra, to taste, for the meat)
• cilantro (Chopped; to finish the meat)
• rice (For serving)
• ghee (For serving)
• papad (For serving)

Steps

1. 1

   Add the toor dal, 2 cups water, 2–3 green chillies, 1 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, salt, 3/4 tablespoon ginger garlic paste, and chopped tomatoes to a pot.

2. 2

   Cook until the dal and tomatoes are completely soft. Alternatively, pressure-cook for 2 whistles, then simmer for 5–7 minutes.

3. 3

   Mash the cooked dal until smooth. Do not use a hand blender.

4. 4

   Add the tamarind concentrate, adjusting the amount according to its strength so that the sourness does not overpower the dal.

5. 5

   Add chopped cilantro, curry leaves, and 2–3 slit green chillies. Bring the dal to a boil over high heat for 3–5 minutes so the flavors come together. Add water if needed.

6. 6

   For the bagaar, heat oil in a small pan. Add the garlic cloves, dried red chillies, and cumin seeds.

7. 7

   Let the spices splutter and cook until the garlic turns golden.

8. 8

   Pour the hot bagaar over the dal and mix. Finish with more chopped cilantro.

9. 9

   For the tala hua gosht, pressure-cook the cubed beef or mutton with 1 tablespoon ginger garlic paste, 1/4 teaspoon turmeric powder, 1 teaspoon red chilli powder, salt, and 1.5 cups water for 2–3 whistles.

10. 10

    After pressure-cooking, simmer the meat for 15–20 minutes, until tender.

11. 11

    Cook off any leftover water from the meat.

12. 12

    Heat 4–5 tablespoons oil in a pan and add the heaped teaspoon of ginger garlic paste.

13. 13

    Add the cooked meat to the pan and fry over medium-high heat until browned and slightly crisp.

14. 14

    Add curry leaves, slit green chillies, and extra red chilli powder to taste.

15. 15

    Finish the meat with chopped cilantro. Serve the khatti dal and tala hua gosht with rice, ghee, and papad.

Notes

The source gives pressure-cooker alternatives for both components. The amount of bagaar oil and several herbs/chillies are unspecified. The transcript emphasizes that the bagaar is an important finishing step and that the dal is characterized by its tamarind sourness.

Nutrition per serving

• main
• Hyderabadi
• South Asian
• dal
• meat
• pressure-cooked
• fried
• spicy