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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
Preparation
Sauté Aromatics and Cook Mutton
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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.
This hyderabadi recipe takes 95 minutes to prepare and yields 4 servings. At 589.22 calories per serving with 46.69g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Dal with Mutton
Simmer and Finish
Prepare the Tempering (Tadka)
Garnish and Serve
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.
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.
For a richer, creamier finish, stir in 2-3 tablespoons of fresh cream or cashew paste during the final simmering stage.
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).
The combination of mutton and chana dal provides a high-quality protein boost, which is essential for muscle repair, growth, and overall body function.
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.
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.
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.
A single serving of approximately 1.5 cups contains around 550-650 calories. The exact number can vary based on the fat content of the mutton and the amount of oil and ghee used in the preparation.
Absolutely. You can use bone-in chicken pieces. Since chicken cooks much faster than mutton, reduce the initial pressure cooking time for the meat to about 10-12 minutes (or 2-3 whistles) before adding the dal.
This usually happens for two reasons: the dal is old, or it wasn't soaked for long enough. Soaking chana dal for at least 1-2 hours is crucial for it to soften properly during cooking. Also, ensure you have enough liquid in the pressure cooker.
Store leftover Dal Gosht in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve overnight. Reheat thoroughly on the stovetop or in the microwave before serving.