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Mumbai style Dal Gosht Recipe, Daal Gosht Recipe
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4.64 from 11 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
Servings: 6 servings
Calories: 667kcal
Author: Farrukh Aziz


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


  • 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.


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