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Hyderabadi Dal Ghosht

Popularly known as Haleem in Lahori language where the pulses are cooked with meat and spices for 3-4 hours just to get the paste like consistency.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • ½ kg Boneless mutton into 1 inch cubes (lean cut)
  • 1 cup split pigeon peas (tuar dal)
  • 4 tbsp Vegetable oil
  • 2 to 3 medium size Onions chopped
  • 1 no tomato chopped
  • 1 tsp red chilli powder
  • 1 tbsp Ginger garlic paste
  • 2 tbsp Knorr Chefs meat masala
  • 1 tsp Cumin seeds
  • 1 tbsp of lemon juice
  • ½ tsp turmeric powder
  • 2 to 3 no Slit Green chillies
  • Salt To taste
  • 1tbsp coriander chopped

NUTRITIONAL INFORMATION

 

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Polyunsaturated fat (g)

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Salt (g)

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  • 1 Heat oil in a pressure cooker. Add cumin seeds and allow it to splutter.
  • 2 Add the sliced onion and sauté well till it turns translucent.
  • 3 Add ginger garlic paste and sauté for 30 seconds, add chopped tomatoes, slit green chilies and salt to taste.
  • 4 Add red chili powder, Turmeric powder and Knorr Chef's meat masala .
  • 5 Add the boneless mutton cubes and saute well for 2 minutes.
  • 6 Add 2 cup of water (300 ml).
  • 7 Seal the lid and cooked till the pressure is released two whistles.
  • 8 Now add the soaked dal with 2 cups of water (300 ml).
  • 9 Cover the lid till 7 to 8 whistles.
  • 10 Remove the lid and and stir and mash the dal.
  • 11 Garnish with chopped coriander and lemon juice.
  • 12 Serve hot and enjoy.