Recipe of Perfect Hyderabadi Kaddu Gosht ka Dalcha with Kachchi Imli

Hyderabadi Kaddu Gosht ka Dalcha with Kachchi Imli Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Hyderabadi Kaddu Gosht ka Dalcha with Kachchi Imli” recipe we have found until now. This will be really delicious.

Ingredients of Hyderabadi Kaddu Gosht ka Dalcha with Kachchi Imli

1. Make ready 1 bottle of Gourd.
2. Make ready 5-6 of Raw Tamarinds (Kachchi Imli).
3. Take 1 cup of Pigeon Pea Lentils or Toor Daal.
4. You need 1/4 cup of Red Lentils or Masoor Daal.
5. You need 2 tsp of Salt or to taste.
6. It’s 2 tsp of Red Chilli powder.
7. You need 1 tsp of Turmeric powder.
8. Prepare 2-3 of Green Chillies slit or whole.
9. It’s 2 Sprigs of Curry Leaves.
10. Make ready 1 bunch of Coriander Leaves finely chopped.
11. Prepare 3 tbsp of Oil.
12. Make ready 1 of Onion finely chopped.
13. You need 3-4 of Tomatoes chopped.
14. Make ready 2 tsp of Ginger garlic paste.
15. Take 400 gm of Mutton Bone-in.
16. Make ready 1/2 tsp of Garam Masala (optional).

Hyderabadi Kaddu Gosht ka Dalcha with Kachchi Imli step by step

1. For the Dalcha, the whole process can be divided into 3 parts. First is that of boiling both the Daals with Turmeric and some Salt. Pressure cook it for about 7-8 whistles. Keep aside until use..
2. Second is to heat Oil in a Pressure Cooker. Saute Onions, Few Curry Leaves, Ginger garlic paste, Tomatoes and Mutton Bone-in. Saute all on a medium high heat. Add Red Chilli powder and Salt to taste. Do not add more of Salt. You can adjust it later on..
3. Pressure cook this by adding a cup of water for a few whistles accordingly. Open the lid of it after the pressure settles down. To this add cooked Daal and diamond shaped Bottle Gourd pieces to it. You can very well cut it in any shape. Now if you wish, you can either pressure cook it. Or simmer it on a low heat to become tender and soft. I prefer the simmering method or slow cooking because this way Bottle Gourd remains firm yet fully cooked and soft..
4. Pressure cooking it makes it too soft and even the taste changes. So it's highly recommended by me to slow cook it or allowing it to simmer on a low heat well covered. After the Bottle Gourd is cooked, squeeze Fresh Tamarind pulp through a strainer directly into it. (Boil Fresh Tamarind in about 2 cups of water for 5 minutes) Let it cool down before adding..
5. And finally add some Curry Leaves, chopped Coriander Leaves, Green Chillies. Mix well and let it cook on a low heat for about 10-15 minutes. Adjust the consistency by adding a cup or two of water. It's usually semi thick. So do it accordingly. Not too watery or thin nor too thick. Sprinkle a little of Garam Masala only if desired. You can very well skip that. I add it because it gives it a very authentic touch..
6. Enjoy this with Hyderabadi Tala huwa Gosht and Bagara Khaana. This can be enjoyed with simple boiled Rice too. It tastes so very good with Rotis or Phulkas also..