Firstly dry roast the fennel seeds, cumin seeds, cinnamon, elaichi, black cardamom, cloves, black peppercorns, star anise, and stone flower.
Then, add the roasted whole spices into a grinder and grind it to fine powder
To boil dal, firstly, clean and wash the dal well. Add it to pressure cooker along with little turmeric powder and 4 cups of water.
Cover and cook until the dal is done.
To begin with, heat oil in a pressure cooker. Once the oil heats up, add onions and fry until soft and pink.
Then, add bay leaves and green chilies and fry for few seconds
Now add mutton and saute on high for another 2 minutes
Then, add ginger paste and garlic paste, saute on high for 2 minutes
Add chopped tomato, red chili powder, turmeric powder, coriander powder and cook on high for another 3-4 minutes.
Once the tomato softens, add ground masala powder and mix
Then add 3 cups of water, bring it to a boil, cover and cook until mutton is done. I cooked it for 4 whistles on high and then simmer 5-7 minutes on low.
Once the meat is done, allow it release preassure on its own. Then add boiled dal and mix.
Next, add water and adjust the consistency, if needed. Then add curry leaves and mix.
Add chopped mint leaves and bring it to a boil. Then, simmer the dal gosht on low for 5-7 minutes
In small pan, heat ghee. Add cumin seeds, allow it to crackle
Add garlic and fry anoter few seconds.
When it starts turning light golden brown, add whole red chili and fry for another few seconds.
Add chili powder and immediately switch off the heat. Pour the tadka over the dal. Dish out and serve hot dal gosht with bagharey chawal, pulao or steamed rice.