Dal Gosht | Lentil and Meat Curry

Dal Gosht, a popular meat and lentil dish simmered with freshly ground spices and lentils is served with rice or any Indian flatbreads aka parathas! 
Dal Gosht | Lentil and Meat Curry

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 it on 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!

How to make Dal Gosht, the Lentil and Meat Curry


Dry roast and grind to a powder
  • 1 and 1/2 teaspoon fennel seeds 
  • 1 and 1/2 teaspoon cumin seeds
  • 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
Soak and Boil or Pressure Cook the lentils
  • 1/2 cup channa dal (split chickpea lentils), soaked for at least 4 hours or overnight
  • enough water to boil
  • Salt to taste
Pressure cook the meat:
  • 750gms meat (mutton or lamb or beef with or without bone), washed and drained
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • enough water to boil
For the dal gosht:
  • 3 tablespoons of any cooking oil
  • 1 small piece of black stone flower, (Dagad Phool or Patthar ka Phool or Kalpasi)
  • 1 bay leaf
  • 3 medium-sized onions, sliced finely
  • 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 prepared ground spice mixture
  • all of the cooked meat along with the stock water
  • all of the cooked lentils
  • Enough hot water to add gravy consistency
  • 1 teaspoon Kasuri methi, crushed
  • 2 tablespoon ghee
  • 1 teaspoon cumin seeds
  • 5 garlic cloves, sliced thin or crushed
  • 6 to 8 curry leaves
  • 3 dry red chillies
  • 1/2 teaspoon red chilli powder


Prepare the spice mix:
  1. 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:
  1. Pressure cook the soaked lentils until done and transfer to a bowl and keep aside.
  2. Pressure cook the meat in the same cooker until done.
Make Dal Gosht:
  1. Heat ghee in a saucepot.
  2. Add and saute the black stone flower, onions, bay leaf and green chillies.
  3. Add and cook the ginger garlic paste and tomatoes until mushy and oil surfaces.
  4. Add all the spice powders along with the cooked meat and all of its stock and cooked lentils.
  5. Add more hot water as the gravy will get thicker as it sits because of the lentils.
  6. Bring to boil and simmer the gravy until desired consistency.
Prepare tadka:
  1. Heat ghee in a small shallow pan or tadka pan.
  2. Add cumin and wait for it to crackle.
  3. Add garlic cloves and fry till golden. 
  4. Add the curry leaves and dry red chillies. 
  5. Add the red chilli powder and switch off. 
  6.  Pour the tadka over the dal gosht pot, mix and cover the pot.
  7. Serve dal gosht with rice or any Indian flatbreads.
Dal Gosht | Lentil and Meat Curry

If you are making this, then check out a few of my flatbread recipes too...
I would love to hear from you. If you have made this recipe then please do leave a comment below. If you like this recipe then please do share the recipe with your friends and family on Whatsapp, Facebook, Twitter and Pinterest. Please do follow me on Instagram and mention @butfirstchaai or tag #butfirstchaai so that I can see your creations!