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Tuesday, 2 April 2013

Dal Gosht


I never knew mutton can be prepared with dal.
Turns out, it is the best combination ever! I tried it for the first time in my office canteen and simply fell in love with it.

The melt in mouth mutton in dal based gravy with topping of mint and fried onions will sure leave you asking for more and more. Goes well with Naan, rice, pav.
It takes considerable amount of time to cook as both dal and meat require time so reserve this recipe for weekend.

Ingredients
1 kg mutton (soft pieces)
1 cup chana dal
1 cup moong dal
3 medium size onions finely chopped
2 medium size onions cut julienne style
3 tomatoes
1/2 cup curd
[preferably desi - more tangy]
2 tsp red chilli powder 
[Go for one which is less chilly and gives natural rich red color]
2 tbsp raw papaya paste
1 tsp garam masala
1 bay leaf(tej patta)
1 tsp shah jeera
2 inch cinnamon stick (dal chini)
5 laung 
5 green chillies
1 tbsp ginger garlic paste
1/2 tsp fresh nutmeg powder
11/2 tbsp ghee
1 tbsp groundnut oil
1 levelled tsp turmeric (haldi)
3/4 cup chopped mint leaves
3/4 cup chopped fresh coriander leaves
1/2 cup mint leaves for use at the time of serving
Salt to taste



Wash the meat thoroughly and keep in a strainer for excess water to drip away.

Rub in salt, chilli powder, raw papaya paste on all the pieces.
Keep aside for atleast 2 hours.

Heat 1/2 tbsp ghee in a kadai and fry onion juliennes until brown and crisp. Transfer to separate bowl.
Simmer the flame and dry roast chana dal and moong dal for 2 minutes, stirring frequently.
Transfer to a pressure cooker and add 4 cups of water to boil (or how much ever neccessary based on the type of dal you are using), shah jeera, 1/2 tbsp ghee
and some turmeric. Boil dal.

Add remaining ghee and oil to kadai, when its hot, add tej patta, dal chini, laung and nutmeg powder and roast for 5 seconds.
Now add green chillies and finely chopped onions and fry on high flame till onions turns translucent. Add ginger garlic paste and fry.
Add the meat and simmer the flame and mix well.
Fry the pieces for 10 minutes by stirring occasionally.
Add chopped tomatoes and fry till oil separates.
Add garam masala, curd, coriander and mint leaves and mix well. Cover the kadai with lid and let it cook for 10 minutes.
Mix well and transfer the ingredients to the cooker with dal.
Place the cooker on low flame and mix all the ingredients thoroughly.
Pressure cook for atleast 20 minutes on low flame.

Dal gosht is ready! At the time of serving, top it with some mint leaves and fried onions and squeeze in some lime juice. Serve hot with steamed rice or naan or rotis

Do try it out and leave your precious feedback :)

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