This is Hyderabad's speciality and my mom's favourite dish. In every family gathering, or big weddings this is one of the special item in our families. It's a comfort food and gives a filling experience.
Tur dal - 100 gr, washed, soaked, cooked
Chana dal - 100 gr, washed, soaked , cooked
Lamb meat - 1/2 lb
kaddu (Bottle gourd)- cut in 3"pieces
Onion - 1 chopped
Tomato - 1 chopped
Chilli pwd - 1/2 tsp
Daniya pwd ( coriander) - 1/2 tsp
Turmeric powder - a pinch
Tej patta(bay leaf) - 2
Elaichi(cardamoms) - 3
Black elaichi - 3
lavang(cloves) - 4
Dalchini(cinnamon) - 1" piece
Shahi jeera - 1/2 tsp
Jeera(cumin) - 1/2 tsp
Rai(mustard) - 1/2 tsp
Red chillies - 2
Curry leaf - 1 sprig
Ginger-garlic paste - 1 tsp
Tamarind - size of a lemon, soaked
Salt to taste
Oil - 2 tbsp
Heat Oil in a pressure cooker and add red chillies, whole garam masala, jeera,rai.
add curry leaves, Onions, saute. Add ginger garlic paste and fry.
Add meat fry until it turns colour. Add turmeric, chilli pwd, salt, daniya, add 1/2 cup water and cover the lid and pressure cook until the meat is soft.
Add kaddu pieces, tomato and tamarind pulp, cook until the vegetables are soft. Add the cooked dal, mix it well, add water if required and simmer until the flavours are all blended. Garnish and serve hot with rice.