Hyderabadi Ambade Ki Katli (Red Sorrel Leaves And Bengal Gram Gravy)

4 from 1 vote

A well known side dish from Hyderabad City that is cooked almost in every household. A dish that goes well with rice and chapatis both and can be relished every week atleast once. A tangy, colourful gravy that is best eaten with steaming hot rice but goes well with phulkas too. Simple and made with easily available ingredients and has that magic touch of mother's hand to it. What more can be said about it? Other than Happy Cooking !!!!!!!
Prep Time 4 hours
Cook Time 40 minutes
Total Time 4 hours 40 minutes
Served AsDinner, Lunch
Servings 6


  • Red Sorrel leaves 7-8 cups
  • Mutton bone-in 1/2 kg
  • Salt 1 1/2 tsp
  • Ginger garlic paste 1 tbsp
  • Bengal gram or chana dal 1 cup
  • Red chilli powder 1 tbsp
  • Green chillies slit 4-5
  • Turmeric 1/2 tsp
  • Oil 4-5 tbsp
  • Onions sliced 3
  • Curry leaves 8-10
  • Coriander leaves 1/4 cup


  • Soak dal for almost 3-4 hours. In a pressure cooker, heat oil and saute onions until light pink along with the ginger garlic paste. Also add few curry leaves.
  • Add the spices along with the mutton bone-in next. Also add the soaked chana dal to it.
  • Saute until 4-5 minutes and then close the lid. Pressure cook until done. Open the lid only after the pressure settles down.
  • Add the red sorrel leaves now and mix well. Cook on a high heat at first for a minute or two and then lower the heat.
  • Cover and simmer until the leafy greens get cooked thoroughly. Do not add any water. Adjust salt and garnish with freshly chopped coriander leaves before serving.
  • Relish it with some steaming hot plain boiled rice and ghee.

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4 from 1 vote

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Zeenath Amaanullah
Zeenath Amaanullah

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