DAL GOSHT RECIPE | MUTTON DAL GOSHT | MIXED DAL GOSHT RECIPE

Описание: Dal Gosht Recipe | Mutton Dal Gosht | Mixed Dal Gosht Recipe | How To Make Dal Gosht | Daal Gosht Recipe | Mutton Dalcha Recipe | Hyderabadi Dal Gosht | Mutton Dal Gosht Recipe | Spice Eats Mutton Recipes


Ingredients for Dal Gosht:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Mutton, small pieces with bones and fat- 500 gms

Dals/Pulses:
Chana Dal (Split baby Chickpeas)- 200 gms (1 US cup measure)
Toor/Arhar Dal (Split Pigeon Peas)- 100 gms (1/2 US cup measure)
Masoor Dal (Red Lentil)- 100 gms ( 1/2 US cup measure)

For the Masala Powder:
Coriander seeds- 1 tsp
Cumin Seeds- 1 tsp
Black Peppercorns- 1/2 tsp
Green Cardamom- 4-5
Cloves- 4
Cinnamon- 1” piece
Black Cardamom-1
Star Anise-1
Mace (Javitri) - 1/2 a flower
Nutmeg (Jaiphal) - small piece
Bay leaf- 1 small

Spice Powders:
Turmeric Powder- 1 tsp
Red Chilli Powder- 1 tsp
Kashmiri Chilli Powder- 1/2 tsp

Other Ingredients:
Fried Onion- 2 medium onions (6 tbsp fried onions)
Ginger Garlic paste- 2 tsp
Tomato, chopped- 1 medium
Green Chilli, chopped- 2
Coriander Leaves, chopped- 2 tbsp
Salt- 1 tsp
Refined oil- 3 tbsp
Ghee- 1 tbsp
Kewra water (Screw pine essence)- 1.5 tsp

Preparation:

Wash and soak the dals/pulses for 30-45 mins.
Fry the onions and set aside.
Dry roast the spices for the masala powder for 2-3 mins on low heat. Set aside to cool and then grind it into a powder.
Chop one medium sized tomato, green chillies and the coriander leaves.

Process:

To cook the dals, add all the washed, soaked & drained dals in a pan.
Add 750 ml water, 1 tsp salt and 1/2 tsp turmeric powder. Now cook on high heat till it comes to a boil and continue to cook on medium heat for 4-5 mins. Remove all the scum and then add 1 tbsp ghee. Give a mix and cover & cook on low heat for 35-45 mins till the dals are cooked and as per the consistency you want.
While the dal is cooking in a pan, also get the mutton ready.
Take a pressure cooker and add the mutton pieces.
Add 1/2 tsp Turmeric, red chilli powder, ginger garlic paste, 1 tsp of the spice powder prepared earlier, 1 tsp salt, 3 tbsp fried onions, 1 medium tomato chopped, 300 ml water and 3 tbsp oil. Pressure cook for 3-4 whistles. (To pressure cook, keep heat on high till the 1st whistle and then on low heat for the balance 2-3 whistles. Should take around 15-18 mins. In case you want to cook in a pan, cover and cook on low heat for 45-60 mins till the meat is tender.)
Once the meat is tender and the pressure is released, remove lid and switch on heat on high.
Add 2 tbsp fried onions, 1 tsp of the Spice powder made earlier, 1/2 tsp Kashmiri Chilli powder, chopped green chillies & 2 tbsp coriander leaves.
Fry on high/medium high heat for 8-9 mins till water dries up and oil separates. Reduce heat to low for a minute and remove some of the oil (Rogan) and set aside for use later.
Now add the boiled dals, mix and cook on low heat (adding some water if required) for 5-6 mins till the dal is of the consistency you want.
Add the kewra water and chopped coriander leaves, simmer for 2 mins and serve in a bowl.
Garnish on top with the Rogan (set aside earlier), chopped green chilli & the balance fried onions.







#dalgosht #muttondalgosht #mixeddalgosht #muttondalcha #daalgosht #dalgoshtrecipe #spiceeats #spiceeatsrecipes #spiceeatsmutton