How to make Lahori Chana Dal Gosht -
A speciality of Lahore – mutton cooked with chana dal and masalas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Mutton (मटन)
Cuisine : Indian
Course : Main Course Mutton
For more recipes related to Lahori Chana Dal Gosht checkout Dal Gosht. You can also find more Main Course Mutton recipes like Lamb Popsicles in Cream Sauce Keema Methi - Aab Gosht Mutton Keema Curry
Lahori Chana Dal Gosht Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Lahori Chana Dal Gosht Recipe
Split Bengal gram (chana dal) soaked for 20 minutes 1 cup
Mutton cut into pieces 500 grams
Salt to taste
Turmeric powder ½ teaspoon
Ghee 2 tablespoons
Ginger-garlic paste 2 tablespoons
Onion finely chopped 1 medium
Tomato finely chopped 1 medium
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Yogurt 1 cup
Sugar 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Pressure cook Bengal gram in 2 cups water till well done and mashed.
Step 2
Take mutton pieces in a bowl. Add salt and turmeric powder and mix well. Set aside for 5-10 minutes.
Step 3
Heat ghee in another pressure cooker. Add ginger-garlic paste and mix well. Add onion, mix and sauté on high heat for 2 minutes.
Step 4
Add tomato, mix and cook on high heat for 2 minutes. Add red chilli powder and garam masala powder, mix well and cook till the oil separates. Add mutton pieces and mix well.
Step 5
Add yogurt and mix well. Adjust salt and mix well. Add 1 cup water, stir to mix, cover and pressure for 1 whistle. Reduce heat and cook for 6-8 minutes.
Step 6
When the pressure releases completely, remove the cover and put the cooker back on heat. Add the cooked Bengal gram and mix well. Add sugar and mix well.
Step 7
Add 1 tablespoon chopped coriander and mix well. Cook for another 5-6 minutes.
Step 8
Garnish with remaining chopped coriander and serve hot.
Nutrition Info
Calories : 2225 Kcal
Carbohydrates : 146.9 gm
Protein : 144.1 gm
Fat : 118 gm
Other : Iron- 25mg
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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.
