Ingredients
- 1 medium dudhi (bottle gourd), peeled and cubed
- Salt to taste
- Water
- 1/4 tsp turmeric powder
- 1/2 cup tuvar dal
- 1/3 cup chana dal
- 1/3 cup lal masoor dal
- 2 tbsp oil
- 3 bay leaves
- 1 kg mutton
- 2 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 2 tbsp thecha or green chilli paste
- 3 tbsp oil
- 2 bay leaves
- 5 green cardamom pods
- 2 black cardamom pods
- 5 cloves
- 5 black peppercorns
- 2 pieces of cinnamon stick
- 1 tbsp shahi jeera or regular jeera
- 1 chicken cube
- 1 roughly chopped onion
- 1 chopped tomato
- 2 tsp spicy red chilli powder
- 2 tsp dhania powder
- 2 tsp jeera powder
- Chopped coriander leaves (kotmeer)
- 4-5 pieces khatai (dried raw mango) or imli pulp or lime juice or raw mango (kairi)
- 100 gms butter
- 1 tbsp oil
- Chopped green chillies, red chillies, and garlic
- 1 small onion roughly sliced
- 9-10 crushed garlic cloves
- 5 whole Kashmiri red chillies
- 1 tsp jeera
- 1/2 tsp hing
- 3 tsp Kashmiri red chilli powder
Method
1. Peel and cube dudhi. Boil with salt, water, and 1/4 tsp turmeric powder until 80% done. Discard the water.
2. Wash and soak tuvar dal, chana dal, and lal masoor dal for 15 minutes.
3. Add soaked dals to pressure cooker with water, salt, turmeric powder, and 2 tbsp oil.
4. Slightly burn 3 bay leaves and add to dal. Pressure cook for 3-4 whistles and simmer for 10 minutes.
5. Marinate mutton with ginger-garlic paste, turmeric powder, salt, thecha or green chilli paste, and oil. Let it sit for 15 minutes.
6. Release pressure from dal cooker, remove bay leaves, and blend the dal.
7. Add boiled dudhi and khatai (or imli pulp or lime juice or raw mango) to the blended dal.
8. In a pressure cooker, heat 3 tbsp oil. Add bay leaves, green cardamom, black cardamom, cloves, black peppercorns, cinnamon sticks, and shahi jeera.
9. Add chicken cube, roughly chopped onion, and fry until golden brown.
10. Add chopped tomato, spicy red chilli powder, dhania powder, and jeera powder. Roast by adding little water (about 5-6 tbsp).
11. Add marinated mutton and bhunofy by adding chopped coriander leaves at regular intervals. Add 1 cup water once the released water starts drying up.
12. Close the lid of the cooker and pressure cook for 2-3 whistles. Simmer for 15 minutes (adjust time based on meat quality).
13. In a pan, combine cooked mutton with gravy and blended dal along with dudhi and khatai. Cook until it boils on high flame, then lower the flame for 10 minutes.
14. Prepare bagaar by heating ghee. Add jeera, hing, crushed garlic, roughly sliced onion, and whole Kashmiri red chillies. Fry until golden brown.
15. Turn off the flame, add Kashmiri red chilli powder, and pour the bagaar over the dal gosht.
16. Keep covered for 5 minutes and serve hot with bagara rice or brun pav. #cookingchannel #cooking #cookingvideo #bakraeid2024