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. 

Ingredients:

  • 1 cup Toor Dal
  • 6-8 pcs Mutton on bone
  • 1 large sliced onions
  • 1 inch pc Ginger
  • 1/4 cup Mint leaves 
  • 1 tsp Haldi
  • 2 tsp Chilli pwd
  • 1 tbsp Dhania pwd
  • 1 tbsp Garam masala 
  • Salt to taste
  • 1/4 cup choppedTomato
  • Juice of 1 lemon
  • 1 lt ++ Water 
  • Fried onions for garnish

Method:

  • Wash and soak the split pigeon peas.
  • In the pressure cooker add toor dal, mutton, turmeric, salt, ginger, water and cook for 4-5 whistles.
  • In a pan add oil and heat it up then add sliced onion, a pinch of salt and then let them turn golden brown, reserve a few for garnish.
  • In the pan add tomatoes and cook them until they are nice and soft then start adding the masalas - coriander powder, red chilli powder, turmeric and garam masala.
  • Check the dal and add some water to it
  • Add the dal into the masala and mix it properly
  • Let it cook for some time and now the Dal Gosht is ready to be serve
  • Garnish it with mint leaves and juice of half a lime

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.