If anyone wants to bribe me then I would say to serve a piping hot bowl of “DalGosht “. I still remember some childhood memories when my mom forced me to eat Dal every day as it’s an important part of our meal.
Dal used to be like the fear factor in the house. So, my mother’s stare was enough for me to gulp down a bowl of Dal every day that too in seconds. That’s a nostalgia, let’s get into the beauty of dal (the superfood). Cooking lentils in a proper amalgamation takes it to a whole new level
As we know it is part of our culture since the Vedic period, we can call it an ancient delicacy. It is believed that Mughals were big fans of red meat, in fact Dal Gosht was originated in the Mughal era, by the Mughal Khan Samas.
Anyways we don’t need to dig into the history to enjoy the flavours of this ages-old dish.
- The mixture of the lentils- A superfood with a super balanced combination of protein, carbohydrates which complements and complete our daily macros.
- The low-fat red meat (preferably goat meat)- is a rich source of protein and fat.
- The spices- act as taste enhancers.
- 750 grams Lamb (mutton on bone)
- 1cup split pigeon pea (toor dal)
- ½ cup split Bengal gram (chana dal)
- ¼ cup split red lentils (masoor dal)
- 3, onions medium size, finely sliced or chopped
- 1 big tomato medium size, finely chopped
- 2 tablespoon ginger-garlic paste
- 1 bay leaves
- 1/2 tablespoon coriander powder
- 2 teaspoons red chilli powder
- 1 tsp turmeric powder
- Half lime
- 2 green cardamoms
- 3-4 cloves
- 5-6 black peppercorns
- 1star anise
- 1tsp shah jeera
- pinch of nutmeg powder
- 1inch cinnamon stick
- Thin slices of roasted almond flakes(for garnish)
- Water as needed
- Salt as per taste
- 1tbsp ghee
- Finely chopped mint and coriander leaves
- Let’s clean and boil the Dal with 4 cups of water, salt and turmeric.
- Cook till 2-3 whistles.
- Heat ghee. in a pan. Once the ghee heats up, add onions and fry until golden brown. (*As we are cooking with just 1tbsp ghee we have to put the flame from medium to simmer with continuous stirring)
- Separate 1/4th of the brown onion from the pan for garnish.
- Then, add shah jeera, bay leaves, cardamoms, star anise, black peppercorns, cinnamon stick, cloves and green chillies.
- Now add the mutton n salt and sauté on high for another 2 minutes.
- Add ginger paste and garlic paste, sauté on high for 2 minutes
- Add red chilli powder, turmeric powder, coriander powder and cook on high for another 3-4 minutes.
- Then add 2 cups of water
- Once the meat is half done then put in the tomatoes.
- Once the tomato softens, bring it to a boil, cover and cook until mutton is done (fork tender).
- Once the meat is done add boiled dal and mix nicely.
- Add water and adjust the consistency, if needed.
- Add chopped mint leaves and bring it to a boil. Then, simmer the dal gosht on low flame for 7-8 minutes
- Once done put a pinch of Jaiphal/nutmeg powder on the top and cover it and let it stand for 4-5 mins. (I know the aroma is going to spread to each corner, be patient, control your urges and don’t touch or peep into the pan, as this is the time the flavours get more intact and settled in the dish)
- Now take it into your favourite bowl and garnish with almonds, brown onions, mint leaves and coriander leaves and a squeeze of half lime.
Best Served with hot phulkas or your favourite bread, preferably a spongy one as the bread will soak the dal gravy in each bite to give you that optimum pleasure.