Dal Gosht (Daal Gosht)

Dal Gosht or Daal Gosht - is one of the very popular Mutton Recipes in Pakistan and India. It is basically a mutton simmered with spices, mixture of toor dal and masoor dal, or just any either of them. Whereas, dalchaa is mutton simmered with spices and chana dal (split bengal gram dal) with slight different method. Be it a Dal Gosht recipe or a Dalchaa, this is very frequent menu from my kitchen. And not just myself, but my family is a huge – huge fan of this irresistible mutton delicacy.

Difference between Daal Ghosht and Dalchaa

Actually, there is not a great differentiation but a little similarity between them. Daal gosht is also made using black lentil / gram i.e. kaali dal, maash ki dal or dhuli urad dal. While, Dalcha is made using chana dal only. You may or may not add Lauki or dudhi to dalchaa as well as dudhi dal gosht recipe.

Mumbai Style Dal Gosht Ingredients:

Let me start by making it a point at a beginning itself. There are two main ingredients and dishes to be made here to make one dish i.e. dal gosht recipe. For this dish you need to make a long list of ingredients. So first, I will start with the list to boil the dal. For that you need toor dal, masoor dal, turmeric and water, boil everything together.

Then, we need whole spices like cinnamon, green cardamom, black cardamom, cumin seeds, fennel seeds, cloves and black peppercorns. If you see I have also used star anise or chakri phool and stone flower or dagad phool, as they give brilliant fresh flavors to the daal gosht. However, you can skip it if have no access to it.

The other ingredients we need are onions, tomatoes, ginger paste, garlice paste and gree chillies. Furthermore, we need bay leaves, curry leaves, mint leaves, red chili powder, coriander powder and turmeric powder, water, salt and oil. Curry leaves is actually flavor enhancer of the dal gosht recipe. That different flavor is kicked in by curry leaves only. And no dal gosht recipe is complete without curry leaves.

for tadka

And we need to make a tempering i.e. tadka too. For that you require, cumin seeds, red whole chilies, garlic cloves, red chilli powder and ghee.Even in tadka, you may add some more curry leaves, if you wish too

Note: Do not make the dal and mutton together. It may lose all its audacity of flavors which we get differently from both the main ingredients.

Serve Dal Gosht With

Serve it with variety of breads like tandoori roti, butter naan and butter kulcha. It goes the best with rice. Jeera rice and baghare chawal is the most popular and loved side to go with it. Other than that bagharey chawal and regular steamed rice are perfect to go with this dal gosht recipe. Quickly note down the method below and get started in your kitchen. Sharing my recipe of dal gosht with you all… make it at home and get ready to earn laurels from your family members and guests 🙂

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📖 Recipe

4.70 from 13 votes

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Dal Gosht

Dal Gosht or Daal Gosht is delicious mutton recipe famous across Indian and Pakistan. It basically a mutton masala simmered with dal and pairs best with khushka, baghara rice, jeera rice and even steamed rice

Course Main Course

Cuisine Indian, Pakistani

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 6 servings

Calories 667kcal

Author Farrukh Aziz

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 chillies (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
• ▢ A small piece of stone flower (dagad phool, (optional))

For tadka:

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

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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 fine powder
• To boil dal, firstly, clean and wash the dal well. Add it to pressure cooker along with 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 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 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 release preassure 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 small pan, heat ghee. Add cumin seeds, allow it to crackle
• Add garlic and fry anoter 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.

Nutrition

Calories: 667kcal | Carbohydrates: 38g | Protein: 32g | Fat: 47g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 187mg | Potassium: 760mg | Fiber: 13g | Sugar: 5g | Vitamin A: 650IU | Vitamin C: 41.9mg | Calcium: 104mg | Iron: 5.9mg

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18. Then, add chilli powder and immediately switch off  the heat. Pour the tadka over the dal gosht. Dish out and serve hot dal gosht with bagharey chawal, pulao or steamed rice.