MUTTON DALCHA

Mutton bones (or) Mutton chops	750gms
Channa Dal	1/2cup
Onions	1cup (chopped)
Tomatoes	1cup (chopped)
Green chillies	4 (split)
Ginger garlic paste	2tbsp, plus 1tsp
Red chilly powder	2-3tsp
Salt	to taste
Turmeric	1/4tsp
Tamarind	lemon size or 2tbsp (thick pulp)
Whole garam masala	Cloves-2, Cardamom-1, Cinnamon-small pecs and 1 Bay leaf
Red chillies	2-3
Garam Masala	2tsp
Oil	2tbsp

• Wash mutton bone and drain them well. To this , add ginger garlic paste, turmeric, 2tsp chilly powder, salt and 2cups of water. Mix and pressure cook on medium high heat for 20minutes. Turn off the flame and allow pressure to release.
• Open the pressure cooker lid and remove the fat floating on the cooked mutton. (This step is optional.)
• Before 15minutes of preparation soak Channa Dal in warm water.
• Heat oil  in a pressure pan. Fry whole garam masala,and dry red chillies, till flavor comes out. Now add chopped onions, green chillies, ginger garlic paste and curry leaves, and fry till onions are light golden in color.
• Add soaked Channa dal (drain the water) and fry for a  while.
• Add red chilly powder, salt and tomatoes. Saute well.
• Add boiled mutton bones (along with water), tamarind pulp, water as needed and garam masala powder. Mix well.
• Pressure cook the mutton on medium flame for 15minutes. Off the flame and allow pressure to release.
• Garnish with coriander and Serve with hot rice or with Biryani rice.