📝 About This Recipe
Dal Gosht is a soul-warming masterpiece from the Indian subcontinent, famously blending the earthy heartiness of lentils with the rich, succulent depth of slow-cooked mutton. This dish is a cornerstone of celebratory feasts, where fragrant spices like cumin, cinnamon, and cloves meld into a velvet-like gravy. Its unique texture—achieved by whisking the dal until smooth—makes it an unforgettable comfort food that bridges the gap between a robust stew and a delicate lentil soup.
🥗 Ingredients
The Lentil Base
- 3/4 cup Chana Dal (Split Bengal Gram) (soaked for 1 hour)
- 1/4 cup Masoor Dal (Red Lentils) (for added creaminess)
- 1/2 teaspoon Turmeric Powder
- 3 cups Water
The Mutton Masala
- 500 grams Mutton (Goat or Lamb) (bone-in, cut into 1.5 inch cubes)
- 2 large Onions (thinly sliced)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 2 medium Tomatoes (finely chopped)
- 3 tablespoons Ghee or Vegetable Oil
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala
Whole Spices & Aromatics
- 1 inch Cinnamon Stick
- 3-4 pieces Green Cardamom
- 4 pieces Cloves
- 1 teaspoon Cumin Seeds
- 1/2 cup Fresh Cilantro (chopped)
- 1/4 cup Fresh Mint Leaves (roughly torn)
- 1 tablespoon Lemon Juice
👨🍳 Instructions
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1
Rinse the Chana Dal and Masoor Dal under cold water until clear. Place them in a pressure cooker or heavy-bottomed pot with 3 cups of water, turmeric, and a pinch of salt. Cook until completely soft (about 4-5 whistles in a pressure cooker).
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2
Once the lentils are cooked, use a whisk or a traditional 'mathani' to mash them into a smooth, creamy consistency. Set aside.
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3
In a separate large pot or pressure cooker, heat the ghee or oil over medium-high heat. Add the cinnamon, cardamom, cloves, and cumin seeds; sauté for 30 seconds until fragrant.
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4
Add the sliced onions and fry until they are a deep golden brown. This 'birista' stage is crucial for the depth of the gravy's flavor.
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5
Stir in the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
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6
Add the mutton pieces and sear them on high heat for 5-7 minutes until the meat is browned and the juices are locked in.
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7
Lower the heat and add the red chili powder, coriander powder, and salt. Stir well to coat the meat, then add the chopped tomatoes.
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8
Cook the mixture until the tomatoes soften and the oil begins to separate from the masala (the bhuna process).
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9
Add 1.5 cups of hot water, cover, and cook until the mutton is 90% tender. If using a pressure cooker, this takes about 15-20 minutes.
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10
Once the mutton is tender, pour the whisked dal into the meat masala. Stir gently to combine the two components.
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11
Add the fresh mint, half of the cilantro, and the garam masala. If the consistency is too thick, add a little hot water to reach a pourable yet thick stew consistency.
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12
Simmer the Dal Gosht on low heat for 10-15 minutes. This allows the flavors of the meat and lentils to marry perfectly.
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13
Turn off the heat and stir in the lemon juice for a bright, acidic finish.
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14
Garnish with the remaining fresh cilantro and a drizzle of ghee before serving.
💡 Chef's Tips
Always use bone-in mutton as the marrow adds incredible body and flavor to the lentils. Don't skip soaking the Chana Dal; it ensures even cooking and a better texture. For an authentic smoky flavor (Dhuan), place a hot piece of charcoal in a small bowl inside the pot, drizzle with ghee, and cover for 5 minutes before serving. If the dish thickens too much as it cools, reheat it with a splash of boiling water to maintain the silky texture. Adjust the spice level by adding 2-3 slit green chilies during the simmering stage if you prefer more heat.
🍽️ Serving Suggestions
Serve hot with Jeera Rice (cumin-tempered rice) or fragrant Basmati Pilau. Pair with buttery Garlic Naan or crisp Tandoori Roti for dipping. Accompany with a side of 'Kachumber' salad (diced cucumbers, tomatoes, and onions with lime). A cold glass of sweet or salty Lassi perfectly balances the rich spices. Serve with a side of pickled red onions and a wedge of lime for extra zest.