Entree: India – Hyderabad / Telangana – مٹن دالچا ➤ Maṭan Dālchā (Hyderabadi stew of mutton cooked with lentils, tamarind, and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) bone-in mutton, cut into 1–1.5 inch (2.5–3.8 cm) chunks
- 3/4 cup (150 g) chana dal (split chickpeas), rinsed and soaked 30 minutes
- 1 lb (450 g) bottle gourd (lauki), peeled and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) tamarind pulp
- 2 medium (about 12 oz (340 g)) onions, finely sliced
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 tbsp (15 g) ginger-garlic paste
- 2 medium (about 10 oz (280 g)) tomatoes, chopped
- 3–4 green chilies, slit lengthwise
- 1 tsp (6 g) turmeric powder
- 2 tsp (8 g) red chili powder (adjust to taste)
- 2 tsp (6 g) coriander powder
- 1 tsp (2 g) cumin powder
- 1 tsp (4 g) garam masala
- 1 cinnamon stick (about 2 inches (5 cm))
- 3 whole cloves
- 3 green cardamom pods, lightly crushed
- 2 bay leaves
- 4 cups (960 ml) water, plus more as needed
- 1/2 cup (120 g) plain yogurt, whisked
- 1 1/2 tsp (9 g) salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Show original ingredient measurements

- 2 lb (900 g) bone-in mutton, cut into 1–1.5 inch (2.5–3.8 cm) chunks
- 3/4 cup (150 g) chana dal (split chickpeas), rinsed and soaked 30 minutes
- 1 lb (450 g) bottle gourd (lauki), peeled and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) tamarind pulp
- 2 medium (about 12 oz / 340 g) onions, finely sliced
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 tbsp (15 g) ginger-garlic paste
- 2 medium (about 10 oz / 280 g) tomatoes, chopped
- 3–4 green chilies, slit lengthwise
- 1 tsp (6 g) turmeric powder
- 2 tsp (8 g) red chili powder (adjust to taste)
- 2 tsp (6 g) coriander powder
- 1 tsp (2 g) cumin powder
- 1 tsp (4 g) garam masala
- 1 cinnamon stick (about 2 inches / 5 cm)
- 3 whole cloves
- 3 green cardamom pods, lightly crushed
- 2 bay leaves
- 4 cups (960 ml) water, plus more as needed
- 1/2 cup (120 g) plain yogurt, whisked
- 1 1/2 tsp (9 g) salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Heat oil or ghee in a heavy pot over medium heat. Add cinnamon, cloves, cardamom, and bay leaves; toast 30 seconds until fragrant.
2. Add sliced onions and sauté until golden brown, about 8–10 minutes. Stir in ginger-garlic paste and cook 1–2 minutes until raw aroma fades.
3. Add mutton pieces and stir to brown lightly on all sides, 6–8 minutes. Add turmeric, red chili, coriander, and cumin powders; mix to coat the meat.
4. Stir in chopped tomatoes and green chilies; cook until tomatoes break down, about 5 minutes. Add whisked yogurt, mix quickly to combine, and simmer 2 minutes.
5. Drain soaked chana dal and add to the pot with 4 cups (960 ml) water and tamarind pulp. Bring to a boil, reduce heat to low, cover, and simmer 40–50 minutes until mutton is nearly tender.
6. Add bottle gourd cubes and more water if needed to maintain a stew consistency. Cover and cook additional 20–25 minutes until dal and mutton are fully tender and flavors meld.
7. Stir in garam masala and check seasoning; add salt to taste. If stew is too thin, simmer uncovered a few minutes to reduce; if too thick, add a little hot water.
8. Garnish with chopped cilantro and serve hot with steamed rice or traditional Hyderabadi breads.