The combination of meat and pulses has a long history in South Asian cooking, although the exact origin of Daal Gosh cannot be assigned to one single region or period. Modern categories of meat curries, lentil preparations, and mixed meat-and-grain stews demonstrate the breadth of this cooking tradition.
Our Daal Gosh follows this broader tradition but carries its own distinct structure, with its regional lineage established through older family recipes, rather than assumed from the general history of meat-and-pulse cooking.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 500 | gms | Mutton onBone |
| • | 300 | gms | Onions, Thinly Sliced |
| • | 300 | gms | Tomatoes, Finely Chopped |
| • | 220 | gms | Toor Dal |
| • | 85 | ml | Oil |
| • | 80 | gms | Chana Dal |
| • | 45 | gms | Ginger Garlic Paste |
| • | 15 | gms | Ghee |
| • | 12 | Nos | Green Chillies |
| • | 6 | Nos | Dry Kashmiri Red Chillies |
| • | 6 | gms | Black Cardamom |
| • | 4 | gms | Cumin Seeds |
| • | 4 | gms | Turmeric Powder |
| • | 3 | gms | Garam Masala Powder |
| • | 2 | gms | Coriander Seeds |
| • | 2 | gms | Fennel Seeds |
| • | 1 | Red Chilli Powder | | 1 gm | Red Chilli Powder |
| Salt To Taste | |||
| Water as Required | |||
| Tamarind Juice To Taste | |||
| Handful of Fresh Coriander Leaves, Chopped | |||
Method / Instructions
- In a pressure cooker, heat oil and add cumin seeds, black cardamoms, green chillies, and sliced onions with salt to taste.
- Sauté until onions turn light brown, then add ginger-garlic paste and cook until raw smell disappears.
- Stir in garam masala powder and chopped tomatoes, cooking until softened.
- Add mutton and sauté vigorously with the onions and tomatoes for 10–12 Minutes until oil separates.
- 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.
- 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.
- Pressure cook for 2 to 3 whistles until dal is soft. Remove green chillies and blend dal smooth using a hand blender.
- Dilute dal with 1 glass of water, add the cooked mutton, and mix well.
- Add tamarind water (or amchur) to taste and simmer over low heat.
- Coarsely crush coriander seeds, cumin, fennel, and shahi jeera in a mortar and pestle, then sprinkle over the simmering dal.
- 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.
- 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.) |
|---|---|
| 🔥 Calories | 117 Kcal |
| 💪 Protein | 5.6 g |
| 🌾 Carbohydrates | 9.6 g |
| 🥑 Total Fat | 6.3 g |
| 🧈 Saturated Fat | 1.8 g |
| 🌱 Dietary Fiber | 2.5 g |
| 🍬 Sugars | 1.1 g |
| 🧂 Sodium | 178 mg |
*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
- Sautéing the mutton vigorously with the aromatics until the oil separates locks in the juices before the meat is pressure cooked.
- Blending the cooked lentils into a completely smooth base ensures they integrate seamlessly with the rich, spiced mutton broth.
Tips & Tricks
- the whole green chillies before blending the dal to keep the heat levels mild and the color of the lentils bright.
- Pour the hot oil and ghee tempering over the simmering dal at the very end to seal in the fragrance of the crushed spices.
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