Mutton Dal Recipe- Authentic Broken Wheat & Mutton Stew

Last Updated on 1 month by Neha Deshmukh

Mutton Dal Recipe: Authentic Broken Wheat & Mutton Stew

Hey everyone! If you’re anything like me, you love a good, hearty stew – especially one packed with flavour and tradition. This Mutton Dal recipe is a real gem, a comforting blend of tender mutton, a medley of lentils, and the nutty goodness of broken wheat (daliya). It’s a dish my grandmother used to make, and honestly, it just feels like home. It takes a little time, but trust me, the results are absolutely worth it.

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a complete meal in itself! The combination of mutton and dal creates a wonderfully rich and protein-packed stew. The broken wheat adds a lovely texture and makes it incredibly satisfying. Plus, the aromatic spices… oh, the spices! It’s a flavour explosion in every bite. It’s perfect for a cozy weekend dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this delicious Mutton Dal:

• 750 gms boneless mutton, cut into bite-sized pieces
• 8 green chillies
• 1 teaspoon ginger garlic paste
• ?? teaspoon turmeric powder
• 3-4 small cinnamon sticks
• 4 cloves
• 2-3 green cardamoms
• 1 teaspoon caraway seeds (shahi zeera)
• 1 tablespoon black peppercorns
• ?? cup daliya (broken wheat)
• 1 teaspoon urad dal (split black lentils)
• 1 teaspoon toor dal (split pigeon peas)
• 1 teaspoon chana dal (split chickpeas)
• 1 teaspoon yellow moong dal (split yellow lentils)
• 1 teaspoon rice
• 3 tablespoons oil
• 4 medium onions, finely sliced
• ?? bunch coriander leaves, chopped
• ?? bunch mint leaves, chopped
• 5-6 tablespoons pure ghee
• 1.5 cup beaten yogurt

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Shahi Zeera (Caraway Seeds): Don’t skip this! It has a unique, slightly earthy flavour that really elevates the stew. If you absolutely can’t find it, regular cumin seeds will do in a pinch, but shahi zeera is worth seeking out.
• The Blend of Dals: Using multiple types of dal isn’t just about tradition. Each dal cooks differently and contributes a unique texture and flavour to the stew. It creates a beautiful complexity. My family always used this specific blend, but feel free to experiment with what you have!
• Broken Wheat (Daliya): This adds a wonderful nutty flavour and heartiness. It’s a staple in many North Indian homes. You can find it at most Indian grocery stores. If you can’t find daliya, you can substitute with barley, but the texture will be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the mutton going. In a pressure cooker, combine the mutton, green chillies, ginger-garlic paste, turmeric powder, cinnamon sticks, cloves, cardamoms, caraway seeds, black peppercorns, and enough water to cover the meat. Pressure cook until the mutton is beautifully tender – usually around 6-8 whistles on medium heat.
2. While the mutton is cooking, let’s prepare the dal and broken wheat. In a separate pot, combine the daliya, urad dal, toor dal, chana dal, yellow moong dal, rice, and salt. Add 3 glasses of water and cook until everything is soft and mushy.
3. Once both the mutton and dal-wheat mixtures are cooked, it’s time to blend! Blend each mixture separately into smooth pastes. Set aside.
4. Now for the flavour base. Heat the oil in a large, heavy-bottomed pot. Fry the sliced onions until they’re golden brown and beautifully caramelized. Add the ginger-garlic paste and sauté for a minute until fragrant. Throw in a generous handful of chopped coriander and mint leaves, and some more spices – a pinch of turmeric, a dash of red chilli powder (if you like it spicy!).
5. Time to bring it all together! Add the blended mutton and dal pastes to the onion base. Stir well to combine. Add the mutton stock (the liquid from the pressure cooker) and simmer for about 15 minutes, allowing the flavours to meld.
6. Finally, stir in the ghee. This is where the magic happens! Garnish with fried onions, fresh coriander and mint leaves, and a squeeze of lemon juice. Serve hot!

Expert Tips

• Don’t be afraid to adjust the amount of green chillies to your spice preference.
• Slow cooking is key! The longer the stew simmers, the more the flavours will develop.
• If the stew is too thick, add a little more water or mutton stock. If it’s too thin, simmer for a few more minutes uncovered.

Variations

• Vegan Adaptation: Swap the ghee for a plant-based oil and use plant-based yogurt. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: Reduce or omit the green chillies and red chilli powder for a milder flavour.
• Festival Adaptations: This stew is a popular dish during Eid and Bakrid. My aunt always adds a sprinkle of garam masala for an extra festive touch.

Serving Suggestions

This Mutton Dal is fantastic on its own, but it’s even better with a side of fluffy naan bread or steamed rice. A simple raita (yogurt dip) also complements the flavours beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day!

FAQs

1. What type of mutton cut is best for this stew?

Shoulder or leg of mutton work really well because they become incredibly tender during the long cooking process.

2. Can I use a pot instead of a pressure cooker? How will cooking time be affected?

Yes, you can! But it will take significantly longer – probably around 2-3 hours, or until the mutton is very tender.

3. What is the significance of using multiple types of dal in this recipe?

As mentioned earlier, each dal contributes a unique flavour and texture, creating a more complex and satisfying stew.

4. Can I make this dish ahead of time?

Absolutely! In fact, it’s a great make-ahead dish. The flavours will develop even more overnight.

5. What is shahi zeera and can I substitute it?

Shahi zeera is caraway seeds, known for their distinct flavour. If you can’t find it, regular cumin seeds are the closest substitute, but the flavour won’t be quite the same.

6. How can I adjust the consistency of the stew?

If it’s too thick, add more water or mutton stock. If it’s too thin, simmer uncovered for a few more minutes to allow some of the liquid to evaporate.

Enjoy! I hope this Mutton Dal recipe becomes a favourite in your home, just like it is in mine. Let me know how it turns out in the comments below!