Dal Gosht - SK Khazana

Mutton cooked with mixed grams and some Indian masalas This is a Sanjeev Kapoor exclusive recipe.

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Dal Gosht - SK Khazana

Main Ingredients Boneless mutton, Split Bengal gram (chana dal)
Cuisine Indian
Course Main Course Mutton
Prep Time 41-50 minutes
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Dal Gosht - SK Khazana

  • 500 grams Boneless mutton cut into 1 inch pieces
  • 1/4 cup Split Bengal gram (chana dal) soaked for 25 minutes and drained
  • 1/4 cup Split pigeon peas (tuvar dal) soaked for 25 minutes and drained
  • 2-4 tablespoons Split red lentils (masoor dal) soaked for 25 minutes and drained
  • 2-3 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • 1 Large onion finely chopped
  • 1 tablespoon Ginger-garlic paste
  • 1/2 Turmeric powder
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Garam masala powder
  • 3 tablespoons Fresh coriander leaves chopped
  • 2 Medium tomatoes finely chopped
  • 1-2 Green chillies slit
  • 1 tablespoon Lemon juice


  1. Heat oil in a pressure cooker, add cumin seeds and when it changes colour, add onion and sauté for 2-3 minutes.
  2. Add ginger-garlic paste, turmeric powder, chilli powder, coriander powder and cumin powder, mix well and sauté for 1 minute.
  3. Add garam masala powder and 1 tablespoon coriander leaves and mix well. Add split Bengal gram, split pigeon peas and split red lentils and mix.
  4. Add tomatoes, salt and mutton pieces, mix well and sauté for 1-2 minutes. Cover with a lid and cook for 3-4 minutes.
  5. Add 2½ cups water and green chillies and mix well. Cover the cooker and cook under pressure on medium heat till 5-6 whistles are released. Open the lid when the pressure settles completely.
  6. Remove only the mutton pieces into a bowl with a slotted spoon and blend the split grams with an electric hand blender till you get a smooth mixture.
  7. Place the cooker back on heat, add mutton pieces, remaining coriander leaves and lemon juice, mix and cook till the mixture boils.
  8. Transfer into a serving bowl and serve hot with hot steamed rice.