Hydrabadi Special Dalcha and Bagar Khana

A recipe for Hydrabadi Veg Dalcha Bagar Khana:
Ingredients:
1 cup chana dal (split chickpeas)
1/2 teaspoon turmeric powder
1 tablespoon oil
1/4 cup caraway seeds
1 teaspoon cardamom
3 cloves
5 cinnamon sticks
3 to 4 bay leaves
3 onions, chopped
2 tablespoons ginger-garlic paste
2 tablespoons red chili powder
1 tablespoon turmeric powder
3/4 teaspoon salt
2 tomatoes, chopped
400 grams mutton, cut into cubes
1/2 glass water
40 grams bottle gourd, peeled and cut into cubes
1/2 cup chopped cilantro
Instructions:
Rinse the chana dal and drain.
In a pressure cooker, heat the oil over medium heat. Add the caraway seeds, cardamom, cloves, cinnamon sticks, and bay leaves. Fry for a minute, or until fragrant.
Add the onions and fry until softened.
Add the ginger-garlic paste and fry for a minute more.
Add the red chili powder, turmeric powder, and salt. Fry for a minute, or until the spices are fragrant.
Add the tomatoes and cook until they are soft and mushy.
Add the mutton and cook until it is browned on all sides.
Add the chana dal, water, and bottle gourd. Close the pressure cooker and cook on high for 3 whistles.
Let the pressure release naturally for 10 minutes, then open the pressure cooker.
Stir in the cilantro and serve hot.
Tips:
For a richer flavor, you can add 1 tablespoon of ghee to the oil before adding the caraway seeds.
If you don't have a pressure cooker, you can cook the dal and mutton in a pot on the stovetop. Just add the dal and mutton to the pot with enough water to cover them. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the dal is soft and the mutton is cooked through.
You can also add other vegetables to this dish, such as potatoes, carrots, or peas.