Dal Gosht Recipe | Hyderabadi Dal Mutton Recipe.
I learnt this recipe from my Mom, She use to make delicious Dal Gosht, And she got this recipe from one of our Hyderabadi neighbor back in the childhood days and she tried it once at home and we all loved it. Whenever Mom used to make Dal Gosht she use to make Ghee Rice too as it was a deadly and unbeatable combination, I remember gulping a plate full of rice whenever Dal Gosht was prepared at home 🤤🤤
Equipment
- Pressure Cooker
- Bottom Vessel or Kadhai
- Mixer Grinder
Ingredients
- 500 grams Mutton Curry Cut Pieces
- 3 Nos Onions Finely Sliced
- 2 Nos Tomatoes Chopped
- 1 tbsp Red chilly Powder
- 1/2 tbsp Garam Masala Powder
- 2 tbsp Coriander Powder
- 1/2 tbsp Turmeric Powder
- Chopped Coriander Leaves
- Chopped Pudina Leaves
- 1 tbsp Ginger Garlic Paste
- 2 Nos Green Chillies Chopped
- 1 Cup Tur Dal
- 1/2 Cup Masoor Dal
- 1/4 Cup Moong Dal
- Salt as per taste
- Oil for Cooking
- Ghee for Garnishing
Instructions
- Ingredients
- Wash the dals together 2-3 times and drain it
- Now transfer the washed dal in a cooker
- Along with the Dal add Mutton, Ginger garlic paste, Turmeric powder and Salt as per taste
- Add 1.5 Cup water,1/2 tbsp Black pepper powder and mix well
- Close the lid and cook for 6-7 whistles
- Take a bottom vessel or a deep kadhai and add about 4-5 tbsp
- Add finely sliced onions and fry them until crispy brown (barista)
- Once the onions are crispy brown, remove 1/4 portion of the crispy fried onions aside for garnishing
- Add 1/2 tbsp ginger garlic paste and green chillies and fry them until raw smell goes away
- Add some whole spices as per taste and roast them along with the onions - bay leaf, cloves, cinnamon sticks etc
- Now add chopped tomatoes and cook them untill soft and mushy, this will take about 3-4 mins
- Add some salt and cook until the tomatoes are soft and mushyTip - Salt helps tomatoes to cook faster so its ideal to add salt along with tomatoes
- Once the tomatoes are cooked well add all the dry masalas- red chilly, turmeric, coriander powder and garam masala.Roast all the masalas until aromatic
- Fry everything well
- Add chopped coriander and mint leaves and fry themTip - This gives a nice aroma to the gravy
- Check the Mutton, Open the cooker only once the whistles are gone completely
- The mutton is cooked, Now add some water and mix well to get a gravy consistency
- Now add the cooked dal and mutton to the masala and mix it well, Add some more water to get a proper consistency if the gravy is too thick
- Check the seasoning and add salt as required
- Let it boil thoroughly for 2 mins and then garnish it with some chopped coriander leaves
- Pour a tbsp of desi ghee over it before serving and garnish it with some fried onions and chopped coriander leaves to enhance the flavours and turn off the heat
- The Dal Gosht is ready to be served hot with ghee rice or parathas
