Dal Gosht Recipe | Mutton Dal Gosht | Mixed Dal Gosht Recipe | How To Make Dal Gosht | Daal Gosht Recipe | Mutton Dalcha Recipe | Hyderabadi Dal Gosht | Mutton Dal Gosht Recipe | Spice Eats Mutton Recipes
Ingredients for Dal Gosht:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Mutton, small pieces with bones and fat- 500 gms
Dals/Pulses:
- Chana Dal (Split baby Chickpeas)- 200 gms (1 US cup measure)
- Toor/Arhar Dal (Split Pigeon Peas)- 100 gms (1/2 US cup measure)
- Masoor Dal (Red Lentil)- 100 gms ( 1/2 US cup measure)
For the Masala Powder:
- Coriander seeds- 1 tsp
- Cumin Seeds- 1 tsp
- Black Peppercorns- 1/2 tsp
- Green Cardamom- 4-5
- Cloves- 4
- Cinnamon- 1” piece
- Black Cardamom-1
- Star Anise-1
- Mace (Javitri) - 1/2 a flower
- Nutmeg (Jaiphal) - small piece
- Bay leaf- 1 small
Spice Powders:
- Turmeric Powder- 1 tsp
- Red Chilli Powder- 1 tsp
- Kashmiri Chilli Powder- 1/2 tsp
Other Ingredients:
- Fried Onion- 2 medium onions (6 tbsp fried onions)
- Ginger Garlic paste- 2 tsp
- Tomato, chopped- 1 medium
- Green Chilli, chopped- 2
- Coriander Leaves, chopped- 2 tbsp
- Salt- 1 tsp
- Refined oil- 3 tbsp
- Ghee- 1 tbsp
- Kewra water (Screw pine essence)- 1.5 tsp
Preparation:
- Wash and soak the dals/pulses for 30-45 mins.
- Fry the onions and set aside.
- Dry roast the spices for the masala powder for 2-3 mins on low heat. Set aside to cool and then grind it into a powder.
- Chop one medium sized tomato, green chillies and the coriander leaves.
Process:
- To cook the dals, add all the washed, soaked & drained dals in a pan.
- Add 750 ml water, 1 tsp salt and 1/2 tsp turmeric powder. Now cook on high heat till it comes to a boil and continue to cook on medium heat for 4-5 mins. Remove all the scum and then add 1 tbsp ghee. Give a mix and cover & cook on low heat for 35-45 mins till the dals are cooked and as per the consistency you want.
- While the dal is cooking in a pan, also get the mutton ready.
- Take a pressure cooker and add the mutton pieces.
- Add 1/2 tsp Turmeric, red chilli powder, ginger garlic paste, 1 tsp of the spice powder prepared earlier, 1 tsp salt, 3 tbsp fried onions, 1 medium tomato chopped, 300 ml water and 3 tbsp oil. Pressure cook for 3-4 whistles. (To pressure cook, keep heat on high till the 1st whistle and then on low heat for the balance 2-3 whistles. Should take around 15-18 mins. In case you want to cook in a pan, cover and cook on low heat for 45-60 mins till the meat is tender.)
- Once the meat is tender and the pressure is released, remove lid and switch on heat on high.
- Add 2 tbsp fried onions, 1 tsp of the Spice powder made earlier, 1/2 tsp Kashmiri Chilli powder, chopped green chillies & 2 tbsp coriander leaves.
- Fry on high/medium high heat for 8-9 mins till water dries up and oil separates. Reduce heat to low for a minute and remove some of the oil (Rogan) and set aside for use later.
- Now add the boiled dals, mix and cook on low heat (adding some water if required) for 5-6 mins till the dal is of the consistency you want.
- Add the kewra water and chopped coriander leaves, simmer for 2 mins and serve in a bowl.
- Garnish on top with the Rogan (set aside earlier), chopped green chilli & the balance fried onions.
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28 сен 2024
