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Prep Time10 Mins
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Cook Time40 Mins
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Serving8
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Ready In50 Mins
Warm up with our delicious Gosht Daal, a cozy dish that brings together tender meat and protein-rich lentils in a blend of aromatic spices. This comforting classic features succulent gosht, tuwer and masoor dals, cooked to perfection with spices like cumin, cinnamon, and cloves. Topped with fresh coriander and mint, it’s the perfect meal for any occasion. Ready to savour this taste of tradition?
Ingredients
Gosht (meat) for Daal
Daal Masala
Directions
Rinse the gosht and drain. Wash the tuwer daal and masoor daal thoroughly until the water runs clear.
In a pressure cooker, combine the meat, tuwer dal, masoor dal, dagad phool, turmeric powder, salt, cinnamon stick, cloves, water, and ginger garlic paste. Cook on medium heat for about 30 minutes or until the meat is tender and the daals are soft.
Once gosht is ready heat oil in a pan over medium heat. Add the cumin seeds, bay leaves, cinnamon stick, cloves, and black peppercorns. Fry for about 2 minutes until fragrant.
Add the diced onion to the pan and cook for about 5 minutes until they turn golden brown.
Stir in the methi bhaji and cook for another 3 minutes before adding the ginger garlic paste and blended tomatoes. Add the chilli powder, salt, turmeric powder, and garam masala. Cook on high heat for about 5 minutes, stirring occasionally, until the oil separates from the mixture.
Add the cooked gosht then whisk the daal to make it smooth before adding it to the masala. Stir well. Adjust the consistency by adding water as needed to make the daal as thick or thin as you like.
Garnish with chopped coriander and mint leaves.
Conclusion
Serve hot with lemon wedges and a side of white rice for a complete meal.
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