Mutton Dal Recipe – Authentic Indian Mutton & Chana Dal Curry

Last Updated on 2 months by Neha Deshmukh

Mutton Dal Recipe – Authentic Indian Mutton & Chana Dal Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a deeply flavorful Mutton Dal. It’s a comforting, hearty curry that’s been a family favorite for generations. This isn’t just any dal; it’s a beautiful marriage of tender mutton and protein-packed chana dal, simmered in a rich, aromatic gravy. Trust me, once you try this, it’ll become a regular on your dinner table too!

Why You’ll Love This Recipe

This Mutton Dal is special for a few reasons. It’s incredibly flavorful, thanks to the blend of spices and the slow cooking process. The mutton becomes unbelievably tender, and the chana dal adds a lovely texture and nutty flavor. It’s a complete meal in itself, packed with protein and goodness. Plus, it’s perfect for a cozy weekend dinner or a festive gathering.

Ingredients

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

• 1/2 kg mutton (about 500g)
• 1/2 cup chana dal (about 100g)
• 2 black cardamom pods
• 2-3 black peppercorns
• 1 inch cinnamon stick
• 1 bay leaf
• 1/2 tsp cumin seeds
• 2 medium onions
• 1 small tomato
• 2 tsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala powder
• 2-3 green chillies
• Salt to taste
• Fresh coriander leaves, for garnish
• Oil

Ingredient Notes

Let’s talk about a few key ingredients! Black cardamom ( badi elaichi ) adds a smoky depth that’s just incredible – don’t skip it if you can find it! Chana dal (split chickpeas) is the star alongside the mutton, giving a lovely texture and nutty flavour.

Spice levels can vary hugely depending on where you are in India. I grew up with a fairly mild spice tolerance, so I tend to use less chilli powder. Feel free to adjust the red chilli powder to your liking – a little goes a long way! Some families also add a pinch of kasuri methi (dried fenugreek leaves) for extra flavour, which is a lovely addition.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a generous amount of oil in a pressure cooker over medium heat. Add the black cardamom, peppercorns, cinnamon, bay leaf, and cumin seeds. Sauté for about 30 seconds, until fragrant. This is where the magic begins!
2. Now, add the sliced onions and fry until they turn a beautiful golden brown. Patience is key here – nicely browned onions are the foundation of a great curry.
3. Stir in the ginger-garlic paste and cook until the raw aroma disappears, about a minute or so.
4. Time for the spices! Add the chopped tomatoes, red chilli powder, coriander powder, turmeric powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
5. Add the mutton pieces and sauté on high heat until they change color. This helps to seal in the juices.
6. Pour in 2 cups (about 480ml) of water and pressure cook until the mutton is ¾ cooked – usually around 3 whistles on medium heat.
7. Drain the soaked chana dal (soaking for at least 30 minutes helps it cook faster) and add it to the cooker. Pressure cook again until both the mutton and dal are fully tender. This might take another 2-3 whistles.
8. Finally, sprinkle in the garam masala, slit green chillies, and chopped coriander leaves. Simmer uncovered for 5-7 minutes, allowing the flavors to meld together.

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a large batch, cook in two batches.
• Adjust the water level according to your preference for a thicker or thinner dal.
• A pinch of sugar can balance the acidity of the tomatoes.
• For a richer flavour, use mutton on the bone.

Variations

• My friend, Priya, loves adding a potato to her Mutton Dal. It adds a lovely heartiness.
• For a richer, creamier dal, stir in a tablespoon of cream or yogurt just before serving.
• If you like a smoky flavour, you can give the dal a dhungar (smoke infusion) by placing a small coal in a steel bowl, pouring a little ghee over it, and covering the pot for a few minutes.

Vegan Adaptation

To make this a vegan Mutton Dal, simply substitute the mutton with 500g of mixed vegetables like potatoes, carrots, and cauliflower. You can also add some mushrooms for a meaty texture.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free supplier if you have a severe allergy.

Spice Level Adjustment

• Mild: Use ½ tsp red chilli powder and remove the green chillies.
• Medium: Use 1 tsp red chilli powder and 2 green chillies.
• Hot: Use 1.5 tsp red chilli powder and 3-4 green chillies.

Festival Adaptations

While this Mutton Dal isn’t specifically tied to one festival, it’s a wonderful addition to any celebratory meal, especially Eid or Diwali feasts. It’s hearty enough to be a centrepiece!

Serving Suggestions

Serve this Mutton Dal hot with steamed rice, roti, naan, or paratha. A side of raita (yogurt dip) and a simple salad complements it beautifully.

Storage Instructions

Leftover Mutton Dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.

FAQs

What cut of mutton is best for this dal?

Bone-in mutton, like shoulder or leg, works best as it adds flavour and becomes incredibly tender during the slow cooking process.

Can I use a slow cooker instead of a pressure cooker?

Yes, absolutely! You’ll need to cook it for a longer time – about 6-8 hours on low, or 3-4 hours on high.

Can I soak the chana dal overnight for faster cooking?

Definitely! Soaking the chana dal for at least 30 minutes (or overnight) significantly reduces the cooking time.

What is the role of black cardamom in this recipe?

Black cardamom adds a unique smoky flavour that elevates the entire dish. It’s a key ingredient for that authentic Indian taste.

How can I adjust the consistency of the dal?

If the dal is too thick, add a little hot water. If it’s too thin, simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.

Can I freeze leftover mutton dal?

Yes, you can! Let it cool completely before transferring it to a freezer-safe container. It will keep well for up to 2 months.

Enjoy making this Mutton Dal! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!