Dal Ghosht or as Anglo's would say "Chana Dol and meat" is a super combination of chana dal and mutton. This is usually found in Hyderabad and certain regions of Pakistan.
This is a very famous dish at the Scolt residence and we usually serve it with hot basmati rice and aloo bharta (a spiced potato mash).
I have to admit that this isn't the best dish to attempt on a weekday, especially if you are cooking it for the first time. I tried it the other day and I must say I was extremely brave given it was my first attempt at making it!
Being miles away from home, I called my mother about 3 times in between just to ensure I was getting it right, and both of us were thrilled at the consistency of the final product :) I had enough for leftovers, so my husband and I ate it with rotis (not as tasty as the rice, but still a good option for the healthy eaters out there).
The dish took me about 60 minutes to complete, which isn't too long, but it required a lot of checking if the meat is perfect before I removed it off the pressure cooker (I love the meat super soft).
I would encourage you to try this out and write back to me to let me know how it goes :) Read on below for the recipe that I am most generously sharing since a few of my friends have demanded it!
My mother's recipe for Dal Ghosht:
Ingredients
300 gms mutton (goat meat) diced and washed well
3 onions sliced
1.5 cups chana dal
1 tbsp oil
1 tbsp ginger-garlic paste
2-3 slit green chilies
1/2 lemon
Salt to taste
Masala Powder:
1 tsp red chili powder
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp coriander powder (freshly ground)
1 tsp cumin powder (freshly ground)
1 tbsp mint and coriander leaves
Step 1: Soak chana dal in water for about half an hour to an hour.
Step 2: Heat oil in a pressure cooker and add in sliced onions, green chilies and ginger-garlic paste.
Step 3: Add diced mutton pieces into it and roast it well.
Step 4: Add salt, red chili powder, turmeric powder, mix well and cook for few minutes.
Step 5: Add soaked chana dal into it and cook for about 5 minutes.
Step 6: Add enough water and pressure cook until the mutton and dal gets tender. You can choose to cook the mutton separately to make it tender and then add it to the dal.
Step 7: Reduce the steam, check if the consistency of the chana dal is perfect (they should be soft but maintain the form) and remove the lid. Add more water if required and then add mint leaves and coriander leaves.
Step 8: Add freshly powdered coriander, cumin powder and garam masala on the top. Add salt to taste and squeeze some lemon juice before serving.
Step 9: Cook for a while and switch off the stove.
Comments