Start by washing the toor dal thoroughly and soak it for at least 30 minutes.

In a pressure cooker, add the dal, water, turmeric powder, oil, and salt.

Cook the dal on medium heat until it is soft and fully cooked. This usually takes about 2-3 whistles. Once done, set it aside.

In another pressure cooker, heat some oil and add the whole spices (cinnamon, cloves, peppercorns). Sauté them until they release their aroma.

Add the sliced onion and cook until golden brown.

Mix in the ginger-garlic paste and sauté for a few minutes until the raw smell disappears.

Add the chili powder or EI Bottle Masala, coriander powder, and turmeric powder. Cook the spices on low heat until the oil starts to separate.

Add the mutton pieces and cook them on medium heat until they are browned on all sides.

Add enough water to cover the mutton, and pressure cook on low heat for 5 minutes after the 1st whistle until the mutton is tender.

Once the mutton is cooked, add the prepared dal to the cooker. Mix well to combine the flavors. Stir in the coconut paste and tamarind extract

Let the mixture simmer for another 10-15 minutes, allowing the dal to absorb the flavors of the mutton and spices.

Adjust the seasoning if needed.

In a small pan, heat the ghee or oil and fry the sliced onion until it turns brown and crispy.

Pour this fried onion along with the oil over the Mutton Dal Gosht.

Garnish and Serve:

Garnish the dish with freshly chopped coriander leaves.