Having originated in Middle East street, the dal gosht has an extraordinary place in every meat lover’s heart. With the unique amalgamation of lentils and simmer on a low flame, this flavoured meat brings all the tastes of the spices. However, this recipe has an origin during the eleventh century and rules under the name of the Turkish sultanate until 1526. The Mughals cook lentils and meat together in one pot to get more fragrant flavours. Further, by the birth of fusion cuisine, the preparation of cooking dal gosht has changed. They used different types of lentils and spices, which are ready in lesser time. So before delaying, please scroll down to know the recipe of this mouth-watering dish called Dal Gosht.
- 500 grams mutton with bone
- ¾ cup toor dal
- 1 cup masoor dal
- 3 medium-size onion (finely chopped)
- 2 medium-size tomatoes (finely chopped)
- 4 tbsp ginger- garlic paste
- 2 bay leaves
- 1-2 black cardamom
- 2 tbsp coriander powder
- 3 tbsp red chilli powder
- 1 tsp turmeric powder
- 3-4 green chillies (finely chopped)
- 1 tbsp lemon juice
- Salt, as per taste
- Water, as needed
- 8 tbsp oil (mustard oil/ ghee)
To Make Fine Powder:
- 5-6 green cardamom
- 7-8 black peppercorns
- 2-inch cinnamon stick
- 3-4 cloves
- 1 tsp cumin seeds
- 1-star anise
- 3-4 whole red dried chillies
- 4-5 garlic cloves (chopped)
- ½ tsp red chilli powder
- 2 tbsp ghee
How To Make Dal Ghost?
- Take a big deep bowl, add clean mutton pieces and marinate it with lemon juice, salt, coriander powder, red chilli powder.
- Dry roast all the whole spices such as fennel seeds, cumin, cinnamon, cloves, black peer, star anise, stone flower green, and black cardamom in a pan.
- Dry roast till they become fragrant to remove the rawness.
- Take a pressure cooker and add the pulses with 4 cups of water, a pinch of turmeric, and salt. Cover the lid and give two whistles or cook until the dal is cooked.
- Once it is done, transfer the cooked dal into another bowl, heat oil in the same pressure cooker.
- Once the oil heats up, add chopped onions and saute until it converts soft and pink.
- Then add bay leaves and green chillies and saute for more few seconds.
- Now add ginger garlic paste and chopped tomatoes, red chilli powder, turmeric, coriander powder, mix well on a high flame.
- Once the tomatoes soften, add the fine powder that we made.
- Cover the lid, or you can pressure cook until the mutton is 90% cooked on a low to medium flame.
- Once the meat is done, then add boiled dal and mix well.
- Stir well on high to medium flame. Add chopped mint leaves and prepare further for tempering.
- In a small pan, heat ghee, add red dried chill, garlic, allow it to crackle for few seconds, immediately add red chilli powder and pour this tadka over the cooked dal and meat.
Your dal gosht is ready, garnish it with freshly chopped coriander and serve this with plain rice, roti, or paratha.