Ingredients:

Dal Prep:
1/3 Cup Arhar Dal
1/3 Cup Moong Dal
1/3 Cup Masoor Dal
1/3 Cup Chana Dal
1Tsp Salt for Dal
1Tsp Refined Oil for Dal
1/2 Tsp Turmeric Powder for Dal
3 Cups of water or 700 to 800 ml water

Mutton prep:
1/2 kg Mutton
2 Medium Size Onions Sliced
1/4 Cup Refined Oil
1.5 Tbsp Ginger /Garlic Paste
2 Bay Leaves
2" Cinnamon
1 Black Elichi
1 Star Anise
1 Javitri
3 Cloves
1/2 Tsp Pepper Corns
1tsp Cumin Seeds
2 Medium Size Tomatoes
Sliced
Powered Masala's
1tsp Salt
1/2tsp Turmeric Powder
1tsp Cumin Powder
1tsp Degi Mirch Powder
1tsp K.Red Chilli Powder
1tbsp Coriander Powder
1/2tsp Garam Masala Powder
2 Green Chillies
1/2 Cup Water
300 gms bottle gourd (Doodhi)
2tbsp Coriander Leaves
10 to 15 Leaves of Mint
50 gms of Tamarind(Soak and remove 1/2 Cup pulp)

Tadka:
2tbsp Oil
1tbsp Ghee
1" Ginger
1 Onion
4 Chillies
1tsp Kasuri Methi
1/2tsp Red Chilli Powder

Method :
1. Was and soak the dal for 30 mins.
2. Transfer to a pressure cooker. Add water, salt, turmeric powder and oil. Mix well. Close the pressure cooker and cook on high flame till 1 whistle and then simmer for 7 - 8 mins.
3. Once the pressure is released, whisk it to make a puree of the dal. If its too thick add half a cup of water and whisk.
4. In a pressure cooker, add mutton, onions, tomatoes, oil, ginger garlic paste, whole spices, chopped green chillies, salt, mentioned spices and water. Mix well and close the pressure cooker. Cook on high flame till you get the first whistle and then simmer for 10 - 12 mins.
5. Once pressure is released, open the cooker and bhuno the mutton for 5 mins.
6. Add bottle gourd, chopped coriander, mint leaves and half cup of water. Mix well.
7. Pressure cook on high flame till you get 1 whistle.
8. Once pressure is released, open the cooker and add the whisked dal and tamarind water. Add salt if required and Mix well and bring to a boil.
9. For the tadka, heat oil and ghee in a pan. Add cumin seeds. Let them crackle.
10. Add julienned ginger. Saute for a minute.
11. Add sliced onion and cook till light golden brown.
12. Add chillies and kasuri methi. Mix it well.
13. Turn off the flame and add red chilli powder and mix well.
14. Pour on the dal immediately and garnish with chopped coriander. Enjoy with steamed rice and salad.