Dal Gosht is a popular meat dish of Pakistan and North India in which goat meat or beef is simmered with freshly ground spices and lentils. I have made this several times and can safely say that a portion of meat can be replaced with vegetables like bottle gourd or potatoes etc. Now, will that be dalchaa? Dal gosht pairs well with plain or ghee rice or any Indian flatbreads like naan or chapatis.
We have reached the mid of Ramadan already! It is time to make it better if we are slacking. I sure am! I always tend to lose the vibe around this time and I find it even harder towards the end and then when it is over I feel I could have done better.
Recently I started to read the blog's analytics and surprisingly a lot of you have searched for "Dal Gosht"! I am so sorry for all those of you who left disappointed. I will InshaAllah try to add all the successful recipes over here sooner.
So how and where did I come across this recipe? Dal gosht per se isn't part of my regional cuisine but I have had dalchaa that our neighbours back home used to share. I don't remember if my mom ever recreated it but the idea of lentils with meat isn't new. I got reminded of the combination when I saw Farrukh's blog post. Yes, this recipe is inspired and adapted from Cubes and Juliennes. Her recipe listed Black Stone Flower (shaiba leaves/dagad ka phool/kalpasi) and that was the first reason I had to try the recipe! I love the aroma that this lichen gives out when it comes in contact with hot oil.
While drafting this post, I looked up the internet to find the variations of dal gosht and came across a few where the spice blend is totally different and some use onion, tomatoes and the lentils in a paste form! I personally stir away from recipes that call for grinding too many things because I despise the task of cleaning the mixie grinders. The same reason I don't even make my own regional food often as it always calls for grinding coconut!
Well, let's just get to the dal gosht recipe! The ingredients are largely the same but I have only changed the method of cooking. I cook the lentils and meat separately and then make the gravy in a separate pot where the meat and lentils get married. Dal Gosht is ready to serve as soon as you add the tadka!
We have reached the mid of Ramadan already! It is time to make it better if we are slacking. I sure am! I always tend to lose the vibe around this time and I find it even harder towards the end and then when it is over I feel I could have done better.
Recently I started to read the blog's analytics and surprisingly a lot of you have searched for "Dal Gosht"! I am so sorry for all those of you who left disappointed. I will InshaAllah try to add all the successful recipes over here sooner.
So how and where did I come across this recipe? Dal gosht per se isn't part of my regional cuisine but I have had dalchaa that our neighbours back home used to share. I don't remember if my mom ever recreated it but the idea of lentils with meat isn't new. I got reminded of the combination when I saw Farrukh's blog post. Yes, this recipe is inspired and adapted from Cubes and Juliennes. Her recipe listed Black Stone Flower (shaiba leaves/dagad ka phool/kalpasi) and that was the first reason I had to try the recipe! I love the aroma that this lichen gives out when it comes in contact with hot oil.
While drafting this post, I looked up the internet to find the variations of dal gosht and came across a few where the spice blend is totally different and some use onion, tomatoes and the lentils in a paste form! I personally stir away from recipes that call for grinding too many things because I despise the task of cleaning the mixie grinders. The same reason I don't even make my own regional food often as it always calls for grinding coconut!
Well, let's just get to the dal gosht recipe! The ingredients are largely the same but I have only changed the method of cooking. I cook the lentils and meat separately and then make the gravy in a separate pot where the meat and lentils get married. Dal Gosht is ready to serve as soon as you add the tadka!
Dal Gosht | Lentil and Meat Curry
INGREDIENTS
Dry roast and grind to a powder
1 1/2 teaspoon fennel seeds - can be substitute with1 teaspoon aniseed
1 1/2 teaspoon cumin seeds
1/2 teaspoon black peppercorns
1/2 teaspoon black peppercorns
2-inch cinnamon stick
5 green cardamoms
2 black cardamoms - cannot be substituted so if you don't have then skip it.
6 cloves
1 small star anise
1 small piece of black stone flower (Dagad Phool or Patthar ka Phool or Kalpasi)
Soak and Boil or Pressure Cook the lentils
1/2 cup channa dal (split chickpea lentils)
1/2 cup Toor Dal
(or any combination of dal you prefer)
Pressure cook the meat:
750 gms meat (mutton or lamb or beef with or without bone)
dash of salt, pepper and turmeric
For the curry:
3 tablespoons of any cooking oil
3 medium-sized onions, sliced finely
1 bay leaf
a few green chillies, slit
2 tablespoon ginger garlic paste
2 medium-sized ripe tomatoes, chopped
2 teaspoon chilli powder
1 teaspoon turmeric powder
2 teaspoon coriander powder
all of the ground spice
Cooked meat along with the stock water
Curry leaves or Kasuri Methi
Cooked lentils
Hot water to add gravy
Tadka:
2 tablespoon ghee
1 teaspoon cumin seeds
5 garlic cloves, sliced thin or crushed
3 dry red chillies
1/2 teaspoon red chilli powder
METHOD
Prepare the spice mix:
- Prepare the spice mix by dry roasting the whole spices in a thick bottomed pan until fragrant. Switch off and let it cool. Grind to a powder and keep aside.
Pressure cook:
- Pressure cook the soaked lentils until done and transfer to a bowl and keep aside
- Pressure cook the meat in the same cooker until done
Make Dal Gosht:
- Take your curry pot and heat ghee in it
- Add and saute the onions, bay leaf and green chillies
- Add and cook the ginger garlic paste and tomatoes until mushy and oil surfaces
- Add all the spice powders along with the cooked meat and all of its stock
- Mix in the cooked lentils along with curry leaves or kasoori methi
- Add more hot water as the gravy will get thicker as it sits because of the lentils
- Simmer the gravy until desired consistency
Prepare tadka
- Heat ghee in a small shallow pan or tadka pan
- Add cumin and wait for it to crackle
- Add garlic cloves and fry till golden
- Add the dry red chillies
- Add the red chilli powder and switch off
- Pour the tadka over the dal gosht pot, mix and cover the pot
- Serve hot with rice or any Indian flatbreads
If you are making this, then check out a few of my flatbread recipes too...
Ok bye-bye!
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As an Amazon Associate, I earn from qualifying purchases. Some of the links above are, therefore affiliate links. Thank you for supporting But First, Chai.
