Posted By : IamFresh

7 Feb, 2022 12:08 PM

Cooking Time : 40 Minute

Ingredients

 

1x2x3x

to cook dal gosht recipe

• ▢750 grams Lamb ((mutton on bone))
• ▢¾ cup split pigeon pea ((toor dal))
• ▢¾ cup split red lentils ((masoor dal))
• ▢3 onions (medium size, finely sliced or chopped)
• ▢2 tomatoes (medium size, finely chopped)
• ▢1 tablespoon garlic paste
• ▢¾ tablespoon ginger paste
• ▢2 bay leaves
• ▢½ tablespoon coriander powder
• ▢2 teaspoons red chili powder
• ▢1 tsp turmeric powder
• ▢3-4 green chilies (finely chopped or crushed)
• ▢8-10 curry leaves
• ▢Juice of 1 large lemon
• ▢Water as needed
• ▢Salt as per taste 
• ▢5 tablespoons oil                           
  
  To grind to a fine powder:¾
• ▢5-6 green cardamom
• ▢8-10 black peppercorns
• ▢2 inch cinnamon stick
• ▢6-8 cloves
• ▢2 black cardamom
• ▢1.5 tsp cumin seeds
• ▢1-star anise
• ▢1.5 tsp fennel seeds

• For tadka:

• ▢1 teaspoon cumin seeds
• ▢3-4 red chilies (whole)
• ▢4-5 garlic cloves (chopped)
• ▢½ teaspoon red chili powder
• ▢2 tablespoons ghee

Instructions

• Firstly dry roast the fennel seeds, cumin seeds, cinnamon, elaichi, black cardamom, cloves, black peppercorns, star anise, and stone flower.

• Then, add the roasted whole spices into a grinder and grind it to a fine powder

• To boil dal, firstly, clean and wash the dal well. Add it to a pressure cooker along with a little turmeric powder and 4 cups of water.

• Cover and cook until the dal is done.

• To begin with, heat oil in a pressure cooker. Once the oil heats up, add onions and fry until soft and pink.

• Then, add bay leaves and green chilies and fry for a few seconds

• Now add mutton and saute on high for another 2 minutes

• Then, add ginger paste and garlic paste, saute on high for 2 minutes

• Add chopped tomato, red chili powder, turmeric powder, coriander powder, and cook on high for another 3-4 minutes.

• Once the tomato softens, add the ground masala powder and mix

• Then add  3 cups of water, bring it to a boil, cover and cook until mutton is done. I cooked it for 4 whistles on high and then simmer 5-7 minutes on low.

• Once the meat is done, allow it to release pressure on its own. Then add boiled dal and mix.

• Next, add water and adjust the consistency, if needed. Then add curry leaves and mix.

• Add chopped mint leaves and bring it to a boil. Then, simmer the dal gosht on low for 5-7 minutes

• for tadka

• In a small pan, heat ghee. Add cumin seeds, allow it to crackle

• Add garlic and fry another a few seconds.

• When it starts turning light golden brown, add whole red chili and fry for another few seconds.

• Add chili powder and immediately switch off the heat. Pour the tadka over the dal. Dish out and serve hot dal gosht with bagharey chawal, pulao or steamed rice.