Dal gosht is a non vegetarian's idea of having dal (pulses) soaked with the flavours of meat. Dal Gosht is a popular mutton and dal recipe. Almost every place has its own variety of this recipe. What we are giving you here is the original Punjabi mutton recipe. Dal and meat are cooked together with blend of spices.
This particular dal recipe makes use of toor dal to make Dal Gosht. The same mutton recipe can be made with urad or chana dal. The cooking time for each type of dal varies. You can use any portion of the meat to prepare this dish but prefer portions that have more meat than bones.
Preparation Time: 25 Minutes
- Bay leaf (tej patta)- 1
- Cumin seeds- 1tsp
- Dry Red chillies- 3
- Cinnamon sticks- 1 inch
- Cardamom pods- 4
- Onion- 1 (chopped)
- Ginger-Garlic paste- 2tbsp
- Tomato- 1 (chopped)
- Green chillies- 4 (chopped)
- Red chilli powder- 1tsp
- Turmeric powder- 1tsp
- Garam Masala powder- 1tsp
- Mutton - 500 grams (cut into medium sized pieces)
- Toor Dal- 1 cup (soaked in water for an hour)
- Oil- 2tbsp
- Ghee- 1tsp
- Salt- as per taste
- Coriander leaves- 1 tbsp (chopped for garnishing)
1. Heat oil in a pressure cooker. Add bay leaf, dry red chillies and cumin seeds.
2. When the cumin seeds pop, add cinnamon sticks and cardamom pods. Let the flavours disperse for half a minute.
3. Then add the onion and saute it till it turns golden. Pour the ginger garlic paste into it and cook for 2 minutes on medium flame.
4. Now add the mutton pieces to the cooker. Mix them well with the spices and let it cook for 3 to 4 minutes.
5. When the mutton starts oozing juices add the chopped tomatoes and sprinkle some salt. Add the powdered spices like turmeric, red chilli and garam masala.
6. Mix it well and cook for 2-3 minutes until the tomatoes melts completely.
7. Then add the dal and stir it. Add 3 cups of water and close the lid of the pressure cooker.
8. Cook it on simmer for 4 whistles. Give it ten minutes standing time and then open the lid.
9. Season the dal gosht with ghee and garnish with chopped coriander leaves.
Serve this fantastic dish of Dal Ghost with hot rotis or steamed rice.