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Dal gosht by Sadaf Hussain and Late Sadia Dehlvi - 5

Dal Gosht

Madhushree Basu Roy
Three kinds of lentils cooked with mutton on the bone. There are two cooking methods below. The first one is how I cooked it. The second one is how it is mentioned in the book.
Prep Time 20 mins
Cook Time 1 hr 30 mins
Course Main Course, Non Vegetarian
Cuisine Indian
Servings 4 people

Ingredients
  

  • 500 kg mutton
  • 250 gms moong, masoor and urad dal read notes
  • 4 tbsp yogurt
  • 4 large onions
  • 1.5 tbsp ginger paste
  • 2 tbsp garlic paste
  • 1/2 tsp turmeric powder
  • 3 tbsp mustard oil
  • 2 nos bay leaf
  • 1 tbsp crushed pepper
  • 1/2 tsp besan Bengal gram flour
  • 1 tsp garam masala
  • 3-4 nos green chilies
  • oil for deep frying the onions
  • salt to taste
  • coriander leaves for garnish

For the tadka/final tempering

  • 2 tbsp ghee
  • 1 pinch heeng asafoetida
  • 2-3 dried red chilies

Instructions
 

Cooking technique with pressure cooker

  • Wash all the lentils/dals and keep them soaked in water for 3 - 4 hours. Alternately, you can soak them in hot water for 30 t0 45 minutes. Clean and wash the meat and keep that aside.
  • In a pressure cooker, take all the dals and add water proportionately. Double the quantity of water. Add a little bit of salt and give it 2 whistles or let it cook for 15 minutes. Once done, let it slowly release the steam.
  • Finely slice the onions and deep fry them to a golden brown and keep them aside. If you don't want to deep fry, you can shallow fry also but it takes time that way.
  • In a heavy-bottomed pan or a kadai, take mustard oil and heat it. Add dried bay leaf and then the ginger and garlic paste and quickly stir fry it. Keep the heat at a medium or else it will burn.
  • Once the raw smell of the garlic goes away, add the fried onions (leave a little for garnish in the end). Immediately toss in the mutton pieces.
  • Over high heat, mix the onions with the mutton and brown the mutton pieces.
  • Whip the yogurt with turmeric powder, a little bit of salt, half a tsp of besan (which prevents the yogurt from splitting) and garam masala.
  • Add this whipped yogurt to the mutton and continue cooking it over medium to low flame. Once the spices have all assimilated, increase the heat and again stir fry for five minutes.
  • Then add 2 cups of water and pressure cook the mutton till it is tender.
  • Once the mutton is cooked, mix the mutton and the dal together in the saucepan (along with all the water from the dal boiling and the mutton boiling. Don't discard any liquid) and boil it.
  • Keep simmering till the dal has nicely cooked and has a semi-thick consistency with the tender mutton pieces.
  • Adjust salt, add crushed pepper and chopped green chilies.
  • Now in a tadka pan, heat ghee and add heeng and dried red chilies.
  • Pour this over the dal. Sprinkle chopped coriander leaves and fried onion.
  • Serve dal gosht with rice, roti or paratha.

Cooking technique without pressure cooker

  • Wash all the lentils/dals and keep them soaked in water for 3 - 4 hours. Alternately, you can soak them in hot water for 30 t0 45 minutes. Clean and wash the meat and keep that aside.
  • Finely slice the onions. Deep fry the onion slices to golden brown and keep them aside.
  • Heat mustard oil and add bay leaf and then ginger and garlic paste. Cook till the raw smell goes away. Add the fried onion (leave a little for garnish in the end) and mutton pieces.
  • Cook them till they are nicely browned and caramelised.
  • Add the whipped yogurt with all the spices like in step 7 above.
  • Stir fry for a few minutes and then pour water. Cook for fifteen to 20 minutes.
  • Add the lentils/dals into this mutton. Now continue cooking covered with a little water till the mutton is tender and the dals are cooked.
  • Add chilies, garam masala and adjust salt and pepper.
  • Finally add tadka with ghee, heeng and dried red chilies.
  • Pour in a serving dish, add chopped coriander leaves, fried onions and serve.

Notes

  1. Lentils quantity should be half the quantity of mutton. Between the three lentils, take masoor and moong dal equally and the balance can be urad dal. More or less, keep all three of equal quantities but it need not be exact. 
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