How to Make Dal Gosht / Chanai ki Dal Gosht Recipe / Chana Dal Gosht Recipe / Mix Dal Gosht / Lamb and Lentil Recipe / Dal Gosht Mutton Recipe / Easy Dal Gosht Recipe / Mutton Curry with Lentils / Channa ki Dal with Mutton Recipe.
“Do not wait for someone else to come and speak for you. It’s you who can change the world.” – Malala Yousafzai
Dedicating this to the entre womanhood..
Let’s celebrate March 8, International Women’s Day. Women contribute a lot and lot to this world, the entire human community..
To all the women out there…. mothers, daughters, wives, sisters, cousins and girlfriends….. We love you all…Happy International Women’s Day..
Thank you everyone for your wonderful wishes on Women’s Day, My celebration as a woman has just started for the rest of the year….with people I love, who matters to me the most, who takes time out of their everyday busy schedule to make me feel beautiful…
My maid, when he came today asked me. “Madam, what we are going to cook today? It is your day. It is International Women’s day you know?” I know that by the time you get to see this recipe, this Day would get over. Hence, lemme write it in a different way, ‘Belated Women’s Day’ to one and all..
Today I am presenting before you Dal Gosht, which is typically from Hyderabad Cuisine. Well, I am happy to post my first recipe from Andhra Cuisine. This recipe is also familiar for some regions of Pakistan these days.
At least some of you may be thinking that Mutton with Dal / Lentil? I know. Here Dal plays vital role. Or, Dal dominates the entire dish. Mixing dal with Mutton gives the dish an awesome, appealing taste. I am sure that you people will be book marking this recipe. You can just guess the taste, as most of you use to take Mutton and Dal separately, you know the basic taste of both of them. If we combine both of them, what would be the taste. You can just make a rough guess of this Dal Gosht.
This gravy dish Dal Gosht is from Hyderabad, the capital of Andhra Pradesh, one of the four South Indian States. As it is from Andhra cuisine, you can just imagine its spiciness. From my childhood itself I started to hear that people from Andhra takes so much of spicy food compared to the rest of the Indians. Even I experienced it when we were there in Guntakal for few months in our schooldays. This Dal Gosht is made of onions,.. Lentil plays a vital role here. Here we have to soak dal in water for some time. It tastes awesome
So let’s start making Dal Gosht.
Ingredients for Dal Gosht:
Mutton – 400 Grams, with bones
Chana Dal – ¾ cup
Onions – 2 medium, chopped
Tomato – 2 medium,chopped
Homemade Ginger Garlic Paste – 1 tbsp.
Star Anise – 1
Cinnamon – 1″
Green Cardamoms – 2
Cloves – 3
Cumin Seeds – 1 tsp.
Fennel Seeds Powder – ½ tsp.
Turmeric Powder – ¼ tsp.
Kashmiri Chilli Powder – 1 tbsp.
Coriander Powder – 1 tbsp.
Oil – 2 tbsp.
Salt to taste
Curry Leaves – 1 sprig
Tamarind Paste – ½ tsp.
How to Make Dal Ghost:
Soak Chana Dal for one hour. Chop all veggies and keep it aside. Chop mutton to bite size pieces, wash and drain it in a colander.
Heat oil in a pressure cooker. Add the chopped onion. When Onion gets translucent, add cinnamon, cloves, cardamom and star anise. Sauté well. After a couple of minutes, add cumin seeds. Sauté it. Now add in the chopped Tomatoes and little salt and mix well till tomatoes turn soft. Next add the homemade ginger garlic paste and sauté till the raw smell goes. Now add fennel seeds powder, turmeric powder, kashmiri chilli powder and the coriander powder. Mix well and cook until oil separates. Add in ¼ to ½ cup of water and salt. Mix well. Now add the mutton and sauté it doe three to five minutes. Next add the soaked chana dal and mix. Add curry leaves and the tamarind paste too. Mix and add the required amount of water and salt. I have added 1 cup of water. Mix well and pressure cook on high flame till the 1st whistle and then reduce the flame to medium and cook for 5 to 10 minutes or until the mutton and dal get tender. Switch off the stove and keep it aside. Let the pressure goes by itself. Remove the lid and mash the dal lightly. Add coriander leaves and simmer for 5 minutes. Check the salt and add if it’s needed.
Now the Dal Gosht is done. Switch off the stove and keep it aside’ Let the pressure goes by itself. Garnish with coriander leaves, julienned ginger and chopped onions. Serve it with Roti or rice or chappathi.
My Recipe Notes on Dal Ghost:
1. I soaked Chana Dal for almost 30 minutes. ¾ th cup of Chana Dal became 1 ¼ cup after soaking.
2. It is important to remove the fat content in mutton.
3. If you want you can marinate Mutton with little turmeric powder, chilli powder, lemon juice and salt and can keep it aside for 20 to 30 minutes.
4. You can pressure cook mutton and dal separately and then do the rest of the cooking and mix both the cooked items. But I have chosen to do like the above said procedure as I find it easier.
5. Instead of tomatoes you can use yogurt.
6. Using water while pressure cooking mutton should be very careful. It of course depends on the quantity of mutton. I have used just 1 cup of water. Mutton oozes out enough water for the curry.
7. Add more than one cup, only if you want the curry little watery. In that case adjust the spices accordingly.
Happy Cooking.. Cheers.. Seena.
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ഹൈദരാബാദി ദാൽ ഗോഷ്ത് റെസിപ്പി.
Hyderabadi Dal Gosht.
Learn how to make Dal Gosht at home. Here Mutton is cooked with soaked dal and mixed with spiced masala and onion mixture. It is from Hyderabadi cuisine.