How to make Dal Gosht -
Mutton cooked with chana dal and urad dal with plenty of masalas.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Split Bengal gram (chana dal) ,, Split black gram skinless (dhuli urad dal),
Cuisine : Maharashtrian
Course : Main Course Mutton
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You can also find more Main Course Mutton recipes like Lamb Stew Rosemary And Pistachio Lamb Steak With Onion And M Haleem Mangshor Ghugni
Dal Gosht Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dal Gosht Recipe
Split Bengal gram (chana dal) , soaked 1/4 cup
Split black gram skinless (dhuli urad dal), soaked 1/4 cup
Mutton, cut into 1 inch pieces on the bone 500 grams
Oil 4 tablespoons
Onions 3 medium
Cumin seeds 1 teaspoon
Fresh coriander leaves 1/4 cup
Fresh mint leaves 20
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Coriander powder 1 tablespoon
Turmeric powder 1/4 teaspoon
Cumin powder 1 teaspoon
Red chilli powder 2 teaspoon
Green chillies 5
Crushed black peppercorns 1 teaspoon
Tomato, chopped 1 medium
Salt to taste
Garam masala powder 1 teaspoon
Method
Step 1
Heat oil in a pressure cooker. Slice 2 onions.
Step 2
Add cumin seeds to the cooker and when they begin to change colour, add onions and sauté for 2 minutes.
Step 3
Add mutton and sauté on high heat till well browned.
Step 4
Chop coriander leaves and mint leaves.
Step 5
Add ginger paste, garlic paste, coriander powder, turmeric powder, cumin powder, red chilli powder, green chillies, crushed black peppercorns and tomato to the cooker and sauté for 2-3 minutes.
Step 6
Add chana dal and sabut urad and mix well.
Step 7
Chop the remaining onion and add along with salt and garam masala powder.
Step 8
Mix well and add 4 cups water.Add coriander leaves and mint leaves and mix.
Step 9
Cover the cooker with the lid and cook under pressure till 5-6 whistles are given out.
Step 10
Open the lid when the pressure reduces completely.
Step 11
Transfer into a serving bowl and serve hot with phulkas or rotis.
Nutrition Info
Calories : 1763 Kcal
Carbohydrates : 38.6 gm
Protein : 107.9 gm
Fat : 150.1 gm
Other : vitamin B12- 13mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
