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Photo of Dal Gosht by Sana Tungekar at BetterButter

Dal Gosht

Sana Tungekar
30 minutes
Prep Time
60 minutes
Cook Time
4 People
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A mughlai dish with succulent mutton pieces and lauki pieces in a blend of mixed dals as per choice with a seasoning of mughlai masalas. It gives a different look and tastes good well with Baghara rice or tandoori naan/roti. Dal Gosht, a heavenly combination of the dals and the gosht, which are the minced mutton pieces. Dal Gosht is an intense flavored side dish. The various dals with the marinated mutton gives out a very interesting flavor. It is a gravy styled dish where the lentils play a very important part.The curry is made by stewing it along with onion and ginger-garlic paste. Tomato paste is added to add a dash of tanginess and spruces up the whole dish. It takes quite a lot of time to make this dish, but once it is prepared, the flavors and the aroma are just out of this world. Roti or rice can be great accompaniments with the Dal Gosht.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Mughlai
  • Pressure Cook
  • Boiling
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. 1 kg Mutton (mix of bone and soft marrow)
  2. 100 gm each of masoor, chana, tuar dal
  3. 1/2 kg lauki, fresh and juicy
  4. 1/2 kg onions
  5. 1/2 kg tomatoes
  6. 100 gms ginger-garlic paste
  7. Mughlai garam masala (cinnamon, tej, patty cloves, shah zeera, cardomom)
  8. 1 tsp red chilli powder
  9. 1 tsp turmeric powder
  10. 1 tsp coriander powder
  11. 1 tsp garam masala, grounded
  12. 2 tbsp oil
  13. Salt as required


  1. Wash and soak all the dals together.
  2. Also clean and wash the mutton well. Add the ginger-garlic paste, salt to the mutton. Keep aside.
  3. Chop the onion and tomatoes finely.
  4. Heat oil, fry the onions well and add the tomatoes. Mix well and add turmeric and all the other masalas to mix well.
  5. Add the marinade mutton, pour enough water to cook the mutton well.
  6. Now put the soaked dal to cook in a separate pot with salt and turmeric. After it's boiled, cover and cook on slow or pressure cook for 10 mins.
  7. Now add lauki and boil the dal for 5 mins till the lauki is tender.
  8. Once the mutton is done, open the cooker and add the cooked dal, lauki to it. Stir well and cover. (Optionally you can add a tempering of mustard and curry leaves on the dal gosht.)
  9. Serve it hot with basmati rice.

Reviews (3)  

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Quadir Khan
Quadir Khan   Jul-13-2017

Nicely described.

Madhulata Juneja
Madhulata Juneja   May-10-2016

A homely and yummy dish :D

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