Instructions

• 1 Rinse chana dal (and toor/moong if using). Soak 30 minutes; then drain.
• 2 In a large pot or pressure cooker, heat oil. Fry sliced onions until golden-brown. Remove half for garnish; keep the rest in the pot.
• 3 Add cumin seeds, then add ginger-garlic paste; sauté 1–2 minutes. Add mutton pieces, red chilli, turmeric, garam masala and salt. Sear the meat until lightly browned.
• 4 Add soaked dal to the pot with 2–3 cups water. Stir in grated coconut (or coconut paste) and bring to a simmer. If using a pressure cooker, cook 3–4 whistles until mutton is tender. In a pot, simmer covered for 45–60 minutes until meat and dal are soft.
• 5 Once cooked, mash a few dal pods lightly to thicken. Stir in tamarind pulp, adjust salt and sourness, and simmer 5–8 minutes to marry flavours. If the curry is too thick, add a little hot water.
• 6 Finish with the reserved fried onions and chopped coriander. Serve hot with bagara khana, plain rice, or naan. A side of mirchi ka salan or raita complements it well.