To a pressure cooker, add soaked bengal gram daal, ginger garlic green chilli paste, turmeric and red chilli powders. Also add some salt. Mix well and pressure cook with about one glass of water for 6-7 whistles or as required.

Now pressure cook the mutton as well. Heat oil. Add caraway seeds, chopped onions, mutton bone-in, tomatoes and the rest of the powdered spices as mentioned. Roast it well for the next 8-10 minutes. Keep checking once or twice in between just to stir everything a bit. Add some salt and chopped coriander greens too. After the stipulated time, add a glass of water and pressure cook until done.

Keep the bottle gourd pieces ready. As soon as the pressure settles down, the next step is to add the cooked daal, bottle gourd pieces followed by the tamarind water. Soak tamarind for 20 minutes in water and squeeze the pulp later on. Add hot water if desired. It hastens the process.

Also add along a handful of curry leaves and a half cup of chopped coriander leaves. Also check for salt and add it according to taste. It should be semi-thick and not watery or thin. Add some water if required to adjust the consistency. That's it. As simple as that. Cook for about 10-12 10-12 minutes so that everything gets incorporated well and the bottle gourd is tender.

It's all done and ready to be dished out in about a few minutes. Let it cook on a medium high heat. Do not add much water. Add it accordingly. The curry is usually semi thick. It's neither too thin nor too thick. And since it's a curry with lentils, vegetables and meat, it is absolutely delicious if semi thick and not watery. Add hot water as required. That's it.

Finally garnish with a little of garam masala powder, chopped coriander and curry leaves. Serve alongside both Rice and Rotis. Bagara Khana is a perfect pairing with this amazing lentil curry. Enjoy!