Dal Gosh is one of those dishes where aroma tells a story even before the first bite. The gentle Tadka, meat, and lentils speak the same language across homes and generations. Served with plain rice, baghare hue chawal, sirkewali kachumar, or a sharp aam ka achaar, Dal Gosh becomes a complete, soulful meal in a Thaal.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| For Cooking the Gosh | |||
| • | 500 | gms | Mutton (Gosh) |
| • | 300 | gms | Onions, Thinly Sliced |
| • | 300 | gms | Tomatoes, Finely Chopped |
| • | 2 | tbsp | Ginger Garlic Paste |
| • | 7 | Nos | . Green Chillies |
| • | 75 | ml | Oil |
| • | 2 | gms | Cumin Seeds |
| • | 6 | gms | Black Cardamom |
| • | 3 | gms | Garam Masala Powder |
| Salt To Taste | |||
| Water as Required | |||
| For the Dal | |||
| • | 220 | gms | Toor Dal |
| • | 80 | gms | Chana Dal |
| • | 4 | gms | Turmeric Powder |
| • | 5 | Nos | . Green Chillies |
| • | 1 | tbsp | Ginger Garlic Paste |
| Tamarind Juice To Taste | |||
| Salt To Taste | |||
| Water as Required | |||
| For Final Masala & Tadka | |||
| • | 10 | ml | Oil |
| • | 15 | gms | Ghee |
| • | 6 | Nos | . Dry Kashmiri Red Chillies |
| • | 2 | gms | Coriander Seeds |
| • | 2 | gms | Cumin Seeds |
| • | 2 | gms | Fennel Seeds |
| • | 1 | gm | Shahjeera |
| • | 1 | gm | Red Chilli Powder |
| Water if Required | |||
| Handful of Fresh Coriander Leaves, Chopped | |||
Method / Instructions
- 1. In a pressure cooker, heat oil and add cumin seeds, black cardamoms, green chillies, and sliced onions with salt to taste.
- 2. SautΓ© until onions turn light brown, then add ginger-garlic paste and cook until raw smell disappears.
- 3. Stir in garam masala powder and chopped tomatoes, cooking until softened.
- 4. Add mutton and sautΓ© vigorously with the onions and tomatoes for 10–12 minutes until oil separates.
- 5. Pour in 1 to 1.5 litres of water, remove the whole green chillies, cover, and pressure cook for 3 to 4 whistles until mutton is 80% cooked. Set cooked mutton aside.
- 6. In the same cooker, add soaked tuvar dal and chana dal along with turmeric powder, salt, 1 litre water, green chillies, and ginger-garlic paste.
- 7. Pressure cook for 2 to 3 whistles until dal is soft. Remove green chillies and blend dal smooth using a hand blender.
- 8. Dilute dal with 1 glass of water, add the cooked mutton, and mix well.
- 9. Add tamarind water (or amchur) to taste and simmer over low heat.
- 10. Coarsely crush coriander seeds, cumin, fennel, and shahi jeera in a mortar and pestle, then sprinkle over the simmering dal.
- 11. For the tempering, heat oil and ghee in a small pan, crackle dried Kashmiri chillies, add red chilli powder with a splash of water, and pour hot over the dal.
- 12. Add a splash of water and chopped coriander leaves, mix well, and simmer over low heat until gravy thickens to desired consistency.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 175 kcal |
| πͺ Protein | 13.8g |
| πΎ Carbohydrates | 12.2g |
| π₯ Total Fat | 8.5g |
| π§ Saturated Fat | 3.2g |
| π± Dietary Fiber | 2.8g |
| π¬ Sugars | 1.4g |
| π§ Sodium | 320mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Note
SautΓ©ing (kasna) the mutton with onions and tomatoes for 10–12 minutes before pressure cooking ensures deep, unified flavors.
Tips & Tricks
• Removing green chillies after pressure cooking prevents the dal from becoming excessively spicy during mashing. • Sprinkling freshly hand-crushed whole spices just before tempering gives the Daal Gosh an irresistible authentic aroma.