Recipe for Dal Gosht
Recipe for Dal Gosht
My Bitter Better and I have been craving a good Dal Gosht ever since we came to Dubai 2014. Whatever we’ve tasted are either too Masaledaar or too bland. Our favourite Restaurant in Bombay is Hill View Restaurant in Borivali, which makes the yummiest Dal Gosht we’ve ever tasted. I’ve seen many recipe videos of Dal Gosht but for some reason I’ve never had the confidence to give them a try with the common fear of ruining the dish. So, very recently when my family was here in Dubai my sister-in-law, Sophie, said that her cousin, Sera had made Dal Gosht for lunch and my eyes lit up in excitement. 1) Because I knew I could pester someone to teach me to make Dal Gosht and 2) I knew for the fact that the dish won’t get ruined! My Bigger Bonus was when Sophie said that she makes Dal Gosht too and it's sooooo simple to make! OMG OMG! So the first reaction both gave me when I asked them for the recipe was “Arey kuch bhi masala dalo” hahahaha that was the first note my mind registered that “This is going to be really simple” then both, Sophie and Sera explained their techniques and the various other techniques in which I could make Dal Gosht, choice was totally mine. From the entire conversation with both girls, the main points I picked up were-Lots of Onions barabar se saute karo-Meat Masala-Chana Dal se better taste aata hai-Separate cook karo or together, dono kar sakte hain-Zyada haddi wala mutton use karo, it tastes better-For tanginess, use tamarind-Add some Dudhi too, it tastes superb(but I skipped this step)With all this running in my brain, I couldn’t wait any longer and decided to give it a shot before I forget all the important tips. I Came… I Tried… I Conquered!! HahahaSo here’s how I finally made my First ever Dal Gosht ALL THANKS to Sophie and Sera for their most valuable tips and techniques and most of all for giving me the Josh that I won't go wrong 😊For some Unique, Super Delish and Fun Recipes, you can subscribe to Sophie's Youtube Channel Sophie's Kitchen Love https://www.youtube.com/results?search_query=sophies+Kitchen+love and Recipe Blog http://www.sophieskitchenlove.com/
Servings 4 people
Ingredients
- 1 Cup Chana Dal
- ½ Cup Tuvar Dal
- 500 gms Mutton with Bone cut into small pieces
- 2 Large Onions sliced
- 1 Large Tomato sliced
- 4 Green Chillies - Slit
- 1 Table Spoon Ginger Garlic Paste
- 1 Table Spoon Tamarind Pulp(You can add more if you like)
- 1 Tspn Turmeric Powder
- 1 Tspn Chilly Powder
- 1 Tspn Coriander Powder
- 1 Tspn Cumin seed Powder
- 2 Tspn Everest Meat Masala(Or any Mutton or Beef Curry Powder or even if it's just any Garam masala, it's fine)
- 1 Tspn Everest Garam Masala Powder
- ½ Cup Fresh Coriander Leaves with stem – chopped fine
- 2 Table Spoons of Oil or Ghee
- 6 Cups of Water + more if required later
- 3 cloves, 2 Green Cardamom, 1 inch Cinnamon, 4 pepper corns and 2 Bay leaves (to add to the hot oil)
Instructions
- Wash the Mutton and marinade with ½ Tspn each of Salt, Ginger Garlic Paste, Meat Masala, Turmeric Powder, Chilly Powder, Coriander Powder and Cumin Seed Powder and keep aside for about an hour
- In a bowl, soak both the dals and keep aside for about an hour
- After an hour, Add Ghee or Oil in a Pressure cooker and heatin on medium heat
- Once the oil turns hot, add 3 cloves, 2 Green Cardamom, 1 inch Cinnamon, 4 pepper corns and 2 Bay leaves
- Once all the taste of all the spices are infused in the Oil, add the Onions and Chillies and saute until the Onions turn golden brown
- Then add the Ginger Garlic paste and saute further until there’s no raw smell of the Ginger Garlic paste left
- Next add the Tomatoes and let it cook until the tomatoes turn mushy soft
- Then add all the remaining dry spices and salt and saute for about 4-5 minutes
- Now wash the soaked Dals until the water runs clear and add the Dals and Mutton into the Pressure cooker and add 6 cups of water and tamarind pulp. Close the Pressure cooker and allow the Mutton and Dal to cook on medium heat until 2-3 whistles are released.Open the Pressure cooker. The Dals should have turned into a paste but a curry like consistency and the Mutton should be softNote: If your’re not confident about this, you can boil the Mutton and Dal separately but ensure you do not discard the stock as all the taste lies in the stock of the Dal and the MuttonNote: Here in Dubai, the Mutton gets cooked really quick. So, 2 whistles are fine. But, If you’re not sure, I'd suggest after two whistles you check and cook accordinglySafety Tip: Open the Pressure Cooker only after all the steam is released through the cooker whistle
- Let the Dal Gosht simmer on low heat. Check for salt or tamarind. You can add water here if you like it more like a curry. I like it a bit thick so I haven't added any more waterNote: I like my Dal Gosht mild spicy and not too masaledaar. Basically, I like it when my Dal Gosht is Yellow and not Red or Brown. Ya Ya ...talk about preferences! hahaha. However, if you like a lot of Masala, you can add more spices and chillies to the saute
- Now add the chopped Fresh Coriander and let the Dal Gosht simmer for another minute and your Dal Gosht is readyyyyy!!!Enjoy the super delish Dal Gosht with either Kadak Pav or Tandoori Roti ekdum Garma Garam…sooooo Gooooood!!!Note: Do not for any reason skip Coriander in this recipe. It’s the Game changer 😊
