Dal Gosht | Lentil and Meat Curry
Dal Gosht, a meat and lentil dish simmered with freshly ground spices in onion-tomato gravy is best served with rice or rotis.
Servings: 3 people
Calories: 62.7kcal
Equipment
- 1 Pressure cooker
Ingredients
Dry roast and grind to a powder
- 1½ teaspoons fennel seeds
- 1½ teaspoons cumin seeds
- ½ teaspoon black peppercorns
- 2 inch cinnamon stick
- 5 green cardamom
- 2 black cardamom see notes
- 6 cloves
- 1 star anise
Boil or Pressure Cook the lentils
- ½ cup chana dal (soaked for at least 4 hours or overnight)
- 1½ cup water
- salt to taste
Pressure cook the meat
- 750 grams mutton washed and drained (You can use lamb or beef with or without bone)
- ¼ teaspoon turmeric powder
- salt to taste
- ½ cup water
For the dal gosht
- 3 tablespoons cooking oil
- 1 piece black stone flower see notes
- 1 bay leaf
- 3 medium-sized red onions sliced finely
- 4 green chillies slit
- 2 tablespoons ginger garlic paste
- 2 medium-sized tomatoes chopped
- 2 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 2 teaspoon coriander powder
- 1 teaspoon Kasuri methi crushed
Tadka
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 5 garlic cloves sliced thin or crushed
- 6 to 8 curry leaves
- 3 dried red chillies
- ½ teaspoon red chilli powder
Instructions
Prepare the spice mix
- Prepare the spice mix by dry roasting the whole spices in a thick-bottomed pan until fragrant. Switch off and let it cool. Grind to a powder and keep aside.1½ teaspoons fennel seeds, 1½ teaspoons cumin seeds, ½ teaspoon black peppercorns, 2 inch cinnamon stick, 5 green cardamom, 2 black cardamom, 6 cloves, 1 star anise
Pressure cook
- Pressure cook the soaked lentils until done and transfer to a bowl and keep aside.½ cup chana dal, 1½ cup water, salt to taste
- Pressure cook the meat in the same cooker until done.750 grams mutton, ¼ teaspoon turmeric powder, salt to taste, ½ cup water
Prepare Dal Gosht
- Heat ghee in a saucepot.3 tablespoons cooking oil
- Add and saute the black stone flower, onions, bay leaf and green chillies.1 piece black stone flower, 1 bay leaf, 3 medium-sized red onions, 4 green chillies
- Add and cook the ginger garlic paste, tomatoes and ground spices and saute until mushy and oil surfaces.2 tablespoons ginger garlic paste, 2 medium-sized tomatoes, 2 teaspoon red chilli powder, 1 teaspoon turmeric powder, 2 teaspoon coriander powder, 1 teaspoon Kasuri methi
- Add all of the cooked meat and the cooked lentils.
- Add more hot water as the gravy will get thicker as it sits because of the lentils.
- Bring to boil and simmer the gravy until desired consistency.
Prepare tadka
- Heat ghee in a small shallow pan or tadka pan.2 tablespoons ghee
- Add cumin and wait for it to crackle.1 teaspoon cumin seeds
- Add garlic cloves and fry till golden.5 garlic cloves
- Add the curry leaves and dry red chillies.3 dried red chillies , 6 to 8 curry leaves
- Add the red chilli powder and switch it off.½ teaspoon red chilli powder
- Pour the tadka over the dal gosht pot, mix and cover the pot.
- Serve dal gosht with rice or any Indian flatbreads.
Notes
black cardamom: This cannot be substituted so if you don't have then skip it.
black stone flower: You may find it labelled as Dagad Phool or Patthar ka Phool or Kalpasi
chana dal: split chickpea lentils
Nutrition
Calories: 62.7kcal | Carbohydrates: 46.73g | Protein: 34.8g | Fat: 36.27g
