Dal GoshtFeatured

Dal Gosht


For 4 Person(s)

For preparation of Meat:

  • 1 kg meat ‐ lamb / beef
  • 1 cup oil
  • 3 tbsp garlic paste
  • 2 tbsp ginger paste
  • 2 chopped onions
  • 2 chopped tomatoes (peeled and chopped)
  • 1 1/2 tbsp chilli powder
  • 1 tbsp turmeric powder
  • salt to taste

Grind following spices separately in a powder form

  • 5 cloves
  • 8 black pepper corns
  • 1/2 nutmeg
  • 3 finger sized cinnamon
  • 1/4 tbsp cumin seeds

Ingredients for preparation of Dal:

  • 100 g split desi chick peas
  • 100 g split red lentils
  • 100 g split moong beans
  • 100 g split black matpe
  • 1/2 tbsp Turmeric powder
  • 2 tsp oil
  • Water to boil
  • Salt according to taste
  • 1 kg gourd – peel off, Slice it into thick round pieces, add salt, water and boil it.

Ingredients to temper the dish:

  • 1/2 cup oil
  • 1/2 cup sliced onion
  • 3 fresh green chillies
  • 5 - 6 bay leaves
  • 1/2 tsp Asafoetida

Dal Fugat:

  • 1/4 lg red split lentils
  • 3 tbsp oil
  • 1 1/4 tbsp red chilli powder
  • 10 ‐ 12 garlic cloves (smashed)
  • 1 tsp cumin seeds powder (roast cumin seeds first and then grind into powder)
  • 2 medium size onions (peel skin and chopped)
  • 4 – 5 small size white onions (just peel skin)
  • Salt to taste
  • Soak split lentils in water for 3 hours.


Preparation of Meat:

Fry onion to light brown; add salt, meat, ginger garlic paste, turmeric powder; fry for 10 minutes on high flame and add chopped tomatoes.

Fry this mixture properly for 5 ‐ 10 minutes. Then add chilli powder and mix it properly, now add 2 cup water and cook this preparation for 10 minutes on high flame and then simmer for 20 minutes or until meat is cooked properly.

Preparation of Dal:

Soak all the split pulses together for 1 hour, add turmeric powder, 2 teaspoon oil, salt and boil it. Once it is boiled, mash it properly, add water to maintain consistency (albeit thicker) and mix meat preparation, boiled slices of gourd, spices powder and cook it on high flame for 10 minutes.

Pour this entire preparation in a serving bowl.

Tempering the dish:

Heat ½ cup oil and fry onion, once onion turns light brown, add green chillies, asafoetida, bay leaf to it and temper the dish.

Garnish it with fried onion and strips of ginger.

Dal Fugat:

Heat oil, fry chopped onion and smashed garlic in it, once fried to light brown add cumin seeds powder, chilli powder and white onion, fry it for 1 minute more then add split lentils (after straining all water from it) . Keep it on simmer flame and cook till lentils are soft.

Recipe notes

Serve hot.

Makes: 4