Mumbai style Dal Gosht Recipe, Daal Gosht Recipe
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4.43 from 7 votes

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
Prep Time10 mins
Cook Time45 mins
Course: Main Course
Cuisine: Indian, Pakistani
Keyword: Daal Gosht, Dal Gosht, Dal Gosht Recipe
Servings: 6 servings
Calories: 667kcal
Author: Farrukh Aziz

Ingredients

to cook dal gosht recipe

  • 750 grams Lamb (mutton on bone)
  • 3/4 cup split pigeon pea (toor dal)
  • 3/4 cup split red lentils (masoor dal)
  • 3, onions medium size, finely sliced or chopped
  • 2, tomatoes medium size, finely chopped
  • 1 tablespoon garlic paste
  • 3/4 tablespoon ginger paste
  • 2 bay leaves
  • 1/2 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 :

  • 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
  • 1/2 teaspoon red chili powder
  • 2 tablespoons ghee

Instructions

how to make dal gosht

  • 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