In a pressure cooker, add toovar dal, add turmeric powder, add water and pressure cook until the dal is tenderised. Cook it for about 10 minutes or 5-6 whistles.
Heat oil.
Add cinnamon stick, cardamom, cloves, shahi zeera, bay leaf.
Add large onion, finely sliced.
Saute the onions until they turn soft.
Add ginger garlic paste.
Saute few seconds to get rid of raw smell.
Add 500 gms mutton with bones.
Saute the mutton until the color of mutton changes.
Add 2 tomatoes, finely chopped.
Add salt as per taste, red chilli powder, turmeric powder.
Mix well.
Cook until the tomatoes turn soft.
Add a glass of water.
Mix well.
Pressure cook until mutton turns tender (4-5 whistles on low heat).
Reduce the steam.
Remove the lid.
Add medium size bottle gourd/ kaddu pieces (peeled and cut into diagonal long pieces).
Mix.
Cover and cook until the kaddu turns tender(10-12 minutes).
Stir in between.
Add tamarind extracted pulp.
Add cooked and mashed toor dal.
Give a good mix without lumps.
Add 1 cup water or as per consistency required.
Add fresh curry leaves.
Add chopped coriander leaves.
Add slit green chillies.
Adjust salt as per taste.
Add garam masala powder or use cardamom powder.
Mix well.
Add half tomato optional.
Cover and bring it to a boil.
Simmer for 5-10 minutes.
Serve the dalcha hot with bagara rice.