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Dal Gosht

Friday rituals are always incomplete without Dal Gosht in most of the Muslim houses. lets see if my recipe impresses you!!


Ready in: 40 minutes

Makes: 6 serving

Tips

Accompany it with mint leaves, lemon wedges and fried onion.

You can replace the mutton with chicken as well to try some different combinations.

To make a vegetarian version you can omit the meats and just stick to dal and dudhi.

Ingredients

  • 500 gms mutton with bone

  • 1 cup soaked chana dal

  • 2 tbsp soaked yellow moong dal

  • 2 tbsp soaked red masoor dal

  • 2 soaked toor dal

  • 1 big / 2 medium onion chopped

  • 2 medium tomatoes chop

  • 3 to 4 green chillies chop

  • 1 tbsp ginger garlic paste

  • 1 tbsp green chilli paste

  • 1 tsp turmeric powder

  • 2 tsp coriander powder

  • 1 tbsp cumin powder

  • ½ tsp black pepper powder

  • ½ tsp garam masala

  • 1 stick cinnamon

  • 5 gm Soaked imli

  • 250 gms bottle gaurd

  • 2 tbsp oil + 2 tbsp for tempering

  • 1 tbsp ghee

  • 1 ½ red chilli powder for tempering

  • 5 to 6 chopped garlic cloves

  • Steam rice to serve

  • Mint

  • Coriander

  • Water for cooking

Preparation

  1. Soak all the dal together for an hour after washing with 3 waters.

  2. In a pressure cooker, massage ginger garlic, green chilli paste, onion, tomatoes, salt, turmeric, coriander powder and once massaged well add mutton mix well and cook until 3 whistles.

  3. Lower the flame and flame and cook for an additional 5 mins, cook until mutton is 80% cooked.

  4. Boil the soaked dal with turmeric, salt and 1 stick of cinnamon and 1 tsp oil.

  5. Cook dal with 1 ½ cup water until it completely starts to get mashy.

  6. Once completely cooked mash with a masher and keep aside.

  7. In a large vessel transfer the cooked mutton and add chunks of bottle gourd, add ¼ tsp garam masala and ¼ tsp pepper powder, coriander and mint, saute it well with the mutton on medium heat.

  8. Add ½ cup water and let the gourd cook.

  9. Once the gourd is cooked 75% add the mashed dal and add imli.

  10. Add water to adjust consistency. Adjust salt. Cook until everything is well combined for about 10/ 15 mins.

  11. Get it off the flame, keep aside.

  12. In a pan add ghee and oil, once hot add garlic, cook until it starts to turn golden.

  13. Get it off the flame, add red chilli powder and pour the tempering over the dal gosht.

  14. Cover it for 5 mins and add garam masala, coriander and mint.

  15. Serve hot, with steam rice.

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