take a lemon sized tamarind and soak in water for 15 minutes.
take a bowl with a strainer placed over it.
squeeze the tamarind with fingers to extract the juice and pour into a strainer.
repeat the process till you make 500 ml of tamarind juice.
Cooking Chana dal.
take 1/2 cup of chana dal and wash for 2-3 times.
put chana dal/split Bengal gram in a pressure pan, add water thrice the quantity of chana dal.
pressure cook up to 5 or 6 whistles.
do not open the lid until the pressure reduces.
later open the lid and mash the dal into a fine paste.
pour the tamarind juice into dal, mix well and keep aside.
Preparing Mutton Curry.
heat a pressure pan, add whole garam masala spices (cinnamon, cardamom, cloves).
add chopped onions, green chilies and fry until soft.
put the mutton, mix well and cook for 5 minutes.
add ginger garlic paste and saute for 2 minutes.
add turmeric powder, salt, red chili powder, coriander powder, mix well and cook for 5 minutes.
after 5 minutes, add 2 cups of water.
add a sprig of mint leaves, shahi jeera, just give it a mix, cover the pressure pan with the lid and cook up to 5 or 6 whistles.
wait until all the pressure is gone and keep aside.
Cooking Dalcha
heat oil in a vessel.
when the oil is hot, add bottle gourd pieces, shallots, drumsticks, green chilies, carrots, salt and mix well.cook until the vegetables are soft and tender.
next add turmeric powder, red chili powder, mix well.add chopped tomato and cook until soft.
pour dal and tamarind juice mixture.
add a sprig of mint leaves, shahi jeera, fennel seeds, mix well and bring to a boil.
when it starts to boil, add mutton curry, mix for once and cook till the oil oozes out.
add chopped coriander leaves and turn off the heat.