Dal Gosht
Tender mutton pieces slow-cooked with chana dal into a rich, hearty stew. This Hyderabadi classic is fragrant with spices and finished with a ghee tempering, perfect with steamed rice or roti.
For 4 servings
6 steps. 70 minutes total.
- 1
Step 1
- a.Preparation
- b.Rinse the chana dal under running water until the water runs clear. Soak it in ample water for at least 1 hour, then drain completely.
- c.Wash the mutton pieces thoroughly and pat them dry.
- d.Thinly slice the onions, finely chop the tomatoes, and slit the green chilies.
- 2
Step 2
- a.Sauté Aromatics and Cook Mutton
- b.Heat vegetable oil in a pressure cooker over medium heat. Add the sliced onions and sauté for 8-10 minutes until they are deep golden brown.
- c.Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
- d.Add the mutton pieces and increase the heat to medium-high. Sear the mutton for 4-5 minutes until it's browned on all sides.
- e.Lower the heat and add the turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook for 1 minute.
- f.Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and oil starts to separate from the masala.
- g.Pour in 2 cups of water, stir well, and secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to medium and cook for 20-25 minutes (or 6-7 whistles) until the mutton is 80% tender.
- h.Turn off the heat and allow the pressure to release naturally.
- 3
Step 3
- a.Cook the Dal with Mutton
- b.Once the pressure has released, open the cooker. Add the soaked and drained chana dal to the cooked mutton.
- c.Pour in another 2 cups of water and stir everything together.
- d.Secure the lid again and pressure cook for 10-12 minutes (or 2-3 whistles) until the dal is soft but still holds its shape.
- 4
Step 4
- a.Simmer and Finish
- b.Let the pressure release naturally. Open the cooker and turn the heat to low.
- c.Stir in the tamarind paste and garam masala. Gently mix to combine.
- d.Simmer the dal gosht uncovered for 10 minutes, allowing the flavors to meld. If the gravy is too thin, use the back of a ladle to lightly mash some of the dal against the side of the cooker to thicken it.
- e.Check for seasoning and add more salt if needed.
- 5
Step 5
- a.Prepare the Tempering (Tadka)
- b.While the dal simmers, heat ghee in a small pan over medium heat.
- c.Once the ghee is hot, add the cumin seeds and let them splutter, which should take about 30 seconds.
- d.Add the dried red chilies and curry leaves. Sauté for another 30 seconds until the chilies darken slightly and the curry leaves are crisp and fragrant. Be careful not to burn them.
- e.Immediately pour this hot tempering over the simmering dal gosht.
- 6
Step 6
- a.Garnish and Serve
- b.Stir the tempering into the dal gosht. Garnish with freshly chopped coriander leaves.
- c.Let it rest for 5 minutes before serving. Serve hot with steamed basmati rice, jeera rice, or fresh roti/naan.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chana dal is essential for it to cook evenly along with the mutton.
- 2Using bone-in mutton adds more flavor and richness to the gravy compared to boneless.
- 3Sautéing the onions until deep golden brown (birista) is the key to the authentic flavor of this dish. Do not rush this step.
- 4For a richer flavor, you can add a few fresh mint leaves along with the coriander leaves for garnish.
- 5If you don't have a pressure cooker, cook in a heavy-bottomed pot. The mutton will take about 1.5-2 hours to become tender.
- 6This dish tastes even better the next day as the flavors have more time to develop.
Adapt it for your goals.
Vegetarian
Replace mutton with 500g of bottle gourd (lauki) or a mix of vegetables like carrots and potatoes. Add the vegetables along with the dal and pressure cook together, as they cook much faster than mutton.
Different LentilsDifferent Lentils
You can use a mix of dals like toor dal (pigeon peas) and masoor dal (red lentils) along with chana dal for a different texture and flavor profile. Adjust soaking and cooking times accordingly.
Creamier VersionCreamier Version
For a richer, creamier finish, stir in 2-3 tablespoons of fresh cream or cashew paste during the final simmering stage.
With ChickenWith Chicken
Substitute mutton with 500g of bone-in chicken. Reduce the initial pressure cooking time for the meat to about 10-12 minutes (2-3 whistles).
Why this is on our healthy list.
Rich in Protein
The combination of mutton and chana dal provides a high-quality protein boost, which is essential for muscle repair, growth, and overall body function.
Good Source of Iron
Mutton is an excellent source of heme iron, which is easily absorbed by the body. Iron is vital for forming hemoglobin, preventing anemia, and boosting energy levels.
High in Dietary Fiber
Chana dal is packed with dietary fiber, which aids in healthy digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Frequently asked questions
Dal Gosht is a balanced dish, offering high-quality protein from mutton and plant-based protein and fiber from the chana dal. However, it is moderately high in calories and saturated fat due to the red meat and ghee. It can be enjoyed as part of a healthy diet when consumed in moderation.