Name: DAL GOSHT recipe by Dr. Faraah Khan at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

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

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