How to make Dal Gosht - Mutton cooked with dals.

This recipe is from the book Pressure Cooking.

Main Ingredients : Boneless Mutton (हड्डी रहित मटन), Toovar Dal

Cuisine : Hyderabadi

Course : Dals and Kadhis

Dal Gosht Recipe Card

Dal Gosht

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

You can also find more Dals and Kadhis recipes like Ripe Mango Kadhi, Kulith Cha Saar, Gujarati Kadhi, Tur Dal Amti.

Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dal Gosht Recipe

  • Boneless Mutton cut into 1 inch cubes 250 grams

  • Toovar Dal soaked 1/8 cup

  • Split red lentil (masoor dal) soaked 1/8 cup

  • Split Bengal gram (chana dal) soaked 1/2 cup

  • Oil 2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Green chilli slit 2

  • Ginger paste 1/4 tablespoon

  • Garlic paste 1/2 tablespoon

  • Onion chopped 1 large

  • Tomato chopped 1 medium

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Lemon juice 1/2 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Heat the oil in a pressure cooker. Add the cumin seeds and green chillies and sauté till the cumin seeds begin to change colour.

Step 2

Add the ginger paste and garlic paste and sauté for half a minute. Add the onion and sauté till golden brown. Add the tomato and salt and continue to sauté for two more minutes.

Step 3

Add the chilli powder, coriander powder, cumin powder, turmeric powder and mutton and sauté for two minutes.

Step 4

Stir in the garam masala powder. Add one cup of water and bring to a boil. Seal the cooker with the lid and cook till the pressure is released twice (two whistles).

Step 5

When the pressure has reduced completely, add the soaked dals and four and a half cups of water.

Step 6

Bring to a boil, cover the pressure cooker and cook under pressure till the pressure is released eight to ten times (eight to ten whistles).

Step 7

Once again allow the pressure to reduce. Remove the lid, stir and mash the dals lightly. Stir in the lemon juice and coriander leaves and simmer for five minutes. Serve hot.