This recipe is super healthy to reserve a place at your dining table
Hyderabadi Dal Gosht is a fusion recipe of lentils and mutton wrapped in a perfect blend of aromatic spices and herbs. The dish has a burst of flavours and what dominates is the soury, spicy taste. The curry is made by stewing it along with onion, ginger-garlic and tomato paste. The tanginess flavour in this curry is added with a dash of Tamarind pulp and that adds to the taste. This non-vegetarian dish is loved by people and it could be consumed as the main course during lunch or dinner with rice or butter naan.
Tracing The Origins Of Hyderabadi Dal Gosht
As the name says, this dish is a native of the Indian state Hyderabad which is relished by the non-vegetarian with the nutrients of dal and the taste of mutton . This Hyderabadi cuisine or the Deccani cuisine is called Dalcha. The primary ingredients in this dish could be Chana Dal or Toor Dal, meat or chicken is added in the stew of dal and cooked together. If mutton is added to the stew, it's called Mutton Dalcha. The other specific ingredient in Dalcha is Bottle Gourd. Dalcha is originally served with the rice dish called, ‘Bagara Khana’.
Though being originated in India, this dish (Dalcha) is most commonly found in Malay weddings in Malaysia and Singapore and considered to be a must-have there.
There are varieties of ways of preparing gosht (mutton), but this method of preparing makes it a regular consumption in the Hyderabadi households because of the nutritions in the dal holds.