1/2 cup toor daal
250 grams mutton
3 onion finely chopped
2 tbsp ginger garlic paste
3 tomatoes chopped into medium size pieces
1 potato peeled and cut into 8 pieces
1 radish peeled and cut into small pieces
2 drumstick cut into long pieces
100 grams pumpkin cut into medium size pieces
1 lemon size tamarind soaked in water for 2 hours.Squeeze and take out the extract.
few curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
2 dry red chili
1/2 tsp hing
1 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin powder
1 tsp coriander powder
2 tbsp sambhar powder
3 tbsp oil
Salt to taste
Heat 2 tbsp oil in a pressure cooker.
Add onion , ginger garlic paste and cook till onion turns brown.
Add chopped tomatoes and cook for 3-4 minutes.
Add all powder spices except sambhar powder, mutton pieces and mix well.
Add daal , 2 glass of water and salt.
Put the lid on and cook for 25 minutes on flame.
Switch off flame and allow pressure to drop.
Open lid add all vegetables. Close lid and cook again for 1 whistle.
Switch off the flame and allow pressure to drop.
Open lid, add sambhar powder and tamarind extract.Cook on high for 3-4 minutes.
For tempering, heat oil in a tadka pan.
Add curry leaves, red chilies ,hing, mustard seeds and cumin seeds.
Pour the tempering into cooked mutton and immediately put on the lid.
Switch off the flame.Serve with cumin rice.