Dal Gosht: A Recipe From the Mughal Kitchen to Yours

Ingredients

• For dal

  ½ cup masoor dal
• ¼ cup Chana dal
• 2 cups water
• ½ tsp salt
• 1 tbsp oil
• ¼ tsp turmeric powder

• For marinating

  1 kg Mutton Pieces
• 1 tbsp ginger garlic paste
• 2 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp salt

• For mutton curry

  2 tbsp oil
• 4 cloves
• 4 cardamom
• 1 cinnamon stick
• 1 Large onion
• 2 green chillies
• 1 Tomato

• For Dal Gosht tadka

  2 tbsp ghee
• 2 dried red chillies
• 1 Small Onion
• 1 tsp Kasoori methi
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 tsp Lemon Juice

Let’s cook

1. In a bowl, add the marinade ingredients such as ginger-garlic paste, red chilli powder, coriander powder and salt. Mix well and add the mutton pieces to it. Coat them thoroughly and let it sit for 40 minutes.

2. Add masoor and chana dal to a bowl. Rinse it thoroughly under cold water. Then, add 1 cup of water to the bowl and let it soak for 30 minutes. After the dal is soaked well, add 2 cups of water, cooking oil, turmeric, salt and the pre-soaked dal to a pressure cooker. Cook the dal for 20-30 minutes on medium-high heat. Once the dal cooks, take a hand-whisk and whisk the mixture, forming a smooth gravy-like consistency.

3. Place a pressure cooker on medium-high heat and add cooking oil to it. Once the oil is hot enough, add cloves, cinnamon stick, finely chopped onion and green chillies. Fry the ingredients, but don’t brown the onions. Add the marinated mutton to this mixture. Stir well and add water with sliced tomatoes to the cooker. Lock the lid and let your meat cook for 20 minutes.

4. In a saucepan, heat some ghee and add finely chopped onions. Then add some spices such as red chilli powder, kasoori methi and garam masala powder. Stir well and add whisked dal to this mixture. Finally, add your cooked mutton curry to the saucepan. Finish it off with amchur powder. Let the dish simmer for 5 minutes. Garnish it with coriander leaves and serve hot with naan or jeera rice.