Dal Gosht Recipe – A Delectable Blend of Lentils and Meat

Indulge in the rich and comforting flavors of Dal Gosht, a traditional Indian dish that tantalizes the taste buds with its exquisite blend of lentils and tender meat. This wholesome and aromatic delicacy has been cherished for generations, celebrated not only for its taste but also for its nutritional value. In this recipe, we will guide you through the art of creating the perfect Dal Gosht, ensuring that each bite is a symphony of flavors and textures.

Ingredients:

• 1 cup mixed lentils (split red gram, yellow pigeon peas, and split Bengal gram)
• 500g mutton or lamb, cut into bite-sized pieces
• 2 large onions, finely chopped
• 3 ripe tomatoes, pureed
• 4 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise
• 1/2 cup plain yogurt, whisked
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons ghee (clarified butter) or vegetable oil
• Salt to taste

Get Ingredients from Sooper Cart – Online Grocery from Store to Door.

Time Required:

Preparation Time: 20 minutes

Cooking Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Method of Cooking:

1. Rinse the mixed lentils thoroughly and soak them in water for 30 minutes. Drain the water before using.
2. In a heavy-bottomed pot or pressure cooker, heat the ghee or vegetable oil over medium heat.
3. Add cumin seeds and allow them to splutter. Then, add chopped onions and sauté until they turn golden brown.
4. Toss in minced garlic and grated ginger, cooking for another minute until the raw aroma disappears.
5. Incorporate the mutton or lamb pieces, and cook until they are lightly browned on all sides.
6. Stir in the pureed tomatoes, whisked yogurt, red chili powder, turmeric powder, and salt. Cook the mixture until the oil begins to separate from the spices.
7. Pour in enough water to cover the meat and lentils, and bring it to a boil. If using a pressure cooker, close the lid and cook for 4-5 whistles or until the meat is tender. For a regular pot, simmer the dal gosht on low heat until the meat is cooked through and the lentils are soft and mushy.
8. Add the garam masala, green chilies, and fresh cilantro, giving it a final stir.

About:

Where it’s Cooked:

Dal Gosht is a beloved dish prepared in kitchens all across India, from the vibrant streets of Delhi to the coastal homes of Kerala. It is a staple in many households and an essential part of festive celebrations and gatherings. The aroma of the simmering lentils and tender meat fills the air, enticing everyone to gather around the table for a hearty and delicious meal.

History and Origins of this Recipe:

The roots of Dal Gosht can be traced back to the royal kitchens of the Mughal Empire. It was a dish cherished by the kings and nobles, with various versions prepared using different combinations of lentils and meats. Over time, the recipe made its way into the homes of common people, where it was adapted to suit regional tastes and preferences. Today, Dal Gosht has become a quintessential part of Indian cuisine, loved by people of all ages and backgrounds.

Where People Like Most this Recipe:

Dal Gosht holds a special place in the hearts of food enthusiasts across the globe, but it is particularly adored in North India. Cities like Lucknow, Hyderabad, and Lahore have their own unique versions, each with a distinct blend of spices and cooking techniques. The flavorsome dish is relished in homes, local eateries, and high-end restaurants alike. Whether served with piping hot rotis, fragrant rice, or a side of pickles and raita, Dal Gosht never fails to leave a lasting impression on those who savor it.