DAL GOSHT | How to make DAL GOSHT

By Dr. Faraah Khan  |  2nd Jul 2018  |  
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  • Prep Time

    15

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

12

0

About DAL GOSHT Recipe

A dish prepared with mutton & lentils cooked together with spices that gives a spicy and a bit of sour taste to this recipe. Best served with baghara chawal.

DAL GOSHT

Ingredients to make DAL GOSHT

  • FOR THE MUTTON CURRY
  • 1/2 kg mutton on bone wash and clean the pieces
  • 2 medium onions sliced
  • 3 green chillies roughly chopped
  • 3 green cardamom
  • 1 inch cinnamon stick
  • 6-8 black peppercorns
  • 1/2 teaspoon cumin seeds
  • 1 tbsp ginger garlic paste
  • 1 tablespoon Kashmiri red chilli powder
  • half teaspoon turmeric powder
  • 2 tablespoons oil
  • 1 teaspoon salt
  • FOR THE dal
  • half cup chana dal soaked for 30 minutes
  • half cup masoor dal soaked for 30 minutes
  • too large tomatoes roughly chopped
  • 12 to 15 curry leaves
  • 1 inch cinnamon stick
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt
  • one teaspoon tamarind pulp
  • 1 medium bottle gourd cut into large chunks
  • freshly chopped green coriander for garnishing

How to make DAL GOSHT

  1. IN A PRESSURE COOKER, ADD SOAKED TUVAR DAL
  2. SOAKED MASOOR DAL
  3. ROUGHLY CHOPPED TOMATOES & CURRY LEAVES
  4. SALT, CINNAMON STICK & TURMERIC POWDER
  5. PRESSURE COOK FOR 5 WHISTLES ON MEDIUM FLAME
  6. WHEN DONE, BLEND USING A MANUAL WOODEN CHURNER STICK
  7. IN ANOTHER COOKER, TAKE BOTTLEGOURD CHUNKS, WATER & SALT. ALSO ADD A PINCH OF TURMERIC
  8. PRESSURE COOK FOR 3 WHISTLES ON HIGH FLAME
  9. ITS SOFT BUT HAS ITS SHAPE RETAINED. KEEP ASIDE UNTIL FURTHER USE
  10. HEAT OIL IN A PRESSURE COOKER
  11. TO THIS ADD WHOLE SPICES & ALLOW THEM TO SPLUTTER
  12. ADD SLICED ONION
  13. SAUTE UNTIL GOLDEN BROWN
  14. ADD GINGER GARLIC PASTE & GREEN CHILLIES
  15. SAUTE FOR HALF A MINUTE
  16. ADD THE MUTTON PIECES
  17. TURMERIC POWDER & RED CHILLI POWDER
  18. SAUTE ON A HIGH FLAME FOR 3-4 MINUTES
  19. ADD 1 CUP HOT WATER, BRING IT TO A BOIL
  20. COVER THE LID & PRESSURE COOK ON MEDIUM FLAME FOR 20-25 MINUTES
  21. OUR MUTTON IS PERFECTLY COOKED
  22. SIMMER THIS FOR 5-7 MINUTES
  23. EMPTY THE DAL IN A BROAD PAN
  24. SWITCH ON THE FLAME & ADD TAMARIND PASTE
  25. NEXT ADD THE COOKED MUTTON CURRY
  26. COOKED BOTTLE GOURD
  27. MIX EVERYTHING WELL & BRING IT TO A BOIL
  28. FINALLY ADD THE GARAM MASALA POWDER
  29. SIMMER FOR 10 MINUTES & GARNISH WITH FRESH CORIANDER. SERVE HOT WITH BAGHARA CHAWAL

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