Dal Gosht is the most delicious traditional curry that you can serve with any kind of rice. It is a perfect combination of cooked lentils and a mutton curry. Moreover, the preparation of this curry requires a certain amount of skill to get a perfect consistency.
The day I prepared this luscious Dal Gosht, there was no looking back. And now this curry is on top of our favorite curries list.
Whenever you are planning to have a lunch party, Dal Gosht can be an ideal curry to impress your guests too. Apart from Mughlai Mutton Curry, Palak Gosht, and Mutton Ghee Roast; Dal Gosht can also be a curry that can leave a lasting impression on your family and guests.
What is Dal Gosht?
Dal Gosht is a traditional curry made with slow-cooked meat and lentils. ‘Dal’ means lentils and usually, a combination of two or more types of lentils are used. In this curry, we use ‘Masoor Dal’ also known as split red lentil and ‘Chana Dal’ split chickpeas.
For meat, you have a choice of using mutton, beef, or even chicken.
You might also like Chana Chicken if you are a Dal Gosht Fan.
Main Ingredients Used In Dal Gosht
Lentils – Masoor and Chana Dal are used in the curry. Cooked masoor gives a creamy texture and Chana Dal gives volume and it also one of the tastiest lentils of all.
Meat – Mutton and Beef both go well with this curry and preferably with bones.
Spices – Spices used are all basic ones that are used for any regular curry. You can substitute amchoor powder with lemon juice.
How to make Dal Gosht?
To prepare a Dal Gosht Curry, there are basically 3 steps. The first step is to cook the lentils separately and bring it to the right consistency. This is a very essential step wherein the lentils should neither be watery nor it should be too thick and grainy. Cooked lentils should be whisked in such a way that we get a thick soup-like texture.
The next step is to marinate and cook the mutton with the right amount of spices. The spice level in the mutton curry is kept slightly more than the other regular curry in order to balance it with the lentils.
The final step involves an aromatic tadka with few ingredients and then combining both the lentils as well as the mutton curry. The consistency can be adjusted depending on what the curry is going to be served with. You can keep it thick if it served with Rotis. Or you can make it a bit flowy to go with pulao and rice.
Step by Step Pictures Of Dal Gosht Recipe
Dal Gosht Recipe Video
Dal Gosht
Equipment
- Pressure Cooker
Ingredients
For mutton curry:
- 1 kilogram mutton
- 1 cup finely chopped onion
- 1 cup finely chopped tomato
- 2 green chilies chopped
- 4 cloves 5 cardamom & 1 inch cinnamon
For mutton marinate:
- 1 tablespoon ginger & garlic paste combined
- 2 teaspoon red chili powder
- 2 teaspoon coriander powder
- 1 teaspoon salt
- 2 tablespoon cooking oil
For cooked dal mixture:
- ½ cup masoor dal
- ¼ cup chana dal
- 2 ½ cup water
- ½ teaspoon salt
- ¼ teaspoon turmeric
- 1 tablespoon cooking oil
For dal gosht tadka:
- 1 small size onion sliced
- 2 dry red chilies
- 1 tablespoon kasoori methi
- 1 teaspoon kashmiri red chili powder
- ¼ teaspoon garam masala powder
- 1 teaspoon amchur powder
- Chopped coriander leaves
- 2 teaspoon ghee
Instructions
- Marinate mutton pieces with 1 tablespoon ginger & garlic paste, 2 teaspoon red chili powder, 2 teaspoon coriander powder, and 1 teaspoon salt for 30 minutes.
For Dal
- Take ½ cup masoor dal and ¼ cup chana dal in a bowl. Wash it thoroughly under running water and soak in 1 cup fresh water for 30 minutes.
- Transfer the soaked lentils along with the water to a pressure cooker. Add 2 more cups of water, 1 tablespoon cooking oil, ¼ teaspoon turmeric powder, and ½ teaspoon salt. Place the lid with the whistle and cook on medium flame for 20 to 30 minutes.
- Once the lentils are cooked, using a hand whisk, beat the lentil mixture until smooth in texture.
For mutton curry:
- Heat cooking oil in a pressure cooker and add whole spices like cinnamon, 4 cloves, 5 cardamom, sliced onion, green chilies and fry until the onion turns pink and soft.
- To this add marinated mutton pieces and fry for 1 minute on high heat. Then add chopped tomatoes and 1 cup of water. Close the lid and cook until mutton is done. I cook for 20 minutes on medium heat, depending on the kind of meat, the cooking time may vary.
For Dal Gosht Tadka:
- Heat 2 teaspoon ghee in a non-stick saucepan. Add dry red chilies along with sliced onion and fry until light golden in color. Then add kasoori methi, 1 teaspoon red chili powder, ¼ teaspoon garam masala powder and fry for a couple of minutes.
- To this, add cooked and whisked dal mixture and stir well.
- Finally, add the cooked meat curry from the pressure cooker, 1 teaspoon amchur powder and chopped coriander leaves. Stir well and simmer the curry on low flame for 5 minutes.
- Serve hot with rice or roti.
Video
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