Dal Gosht (Mutton and Dal/Lentils stew)

So it was the other day that my cousin was home..She was visiting mumbai for an assignment  and hence stayed over. Dal Gosht happened to be the specialty at the dinner table.Since she is also a foddie and runs her own blog(http://www.myworldfoodandtravel.com/), we generally do have a lot to talk in common and hence it made complete sense to cook up something interesting with 2 foodies around. Also its so much better to cook for and relish your meal with someone who enjoys the art of food and cuisine .It makes you feel good and nice from within.

Also for the fact that I hadnt made mutton for a long long time made this visit an occasion to celebrate the enchanting taste of mutton. Mutton/ red meat  doesnt feature in my grocery bag too often and is kept at bay very much. Not for anything but for the fear of attracting high colestrol..Read meat is somethig  that i avoid although that is what  I prefer even more then chicken or any other meat. And while exposed to a  buffet while eating out or perhaps at a party , mutton  is the first dish that i gorge upon.Too irresistible to control it then. The convincing power usually takes place in the mind which isnt that difficult actually ,firmly pointing myself to the fact that its not often relished at home so eating out is well forgiven!! Ha ha ha

But once in a  while making a gloriously succulent dish with all the fat attracting elements is really fine ..It suffices and satiates me to the fullest. So that day was once such day.Turned out stupendously well and relished by all.

Popularly acclaimed as an amazing recipe ,dal gosht is a specaility . Cooked with lentils and mutton hence the name dal gosht  ;can be placed in the family of mutton khichra, haleem as well, although in this case it is only made with dal and mutton and has lesser spices and less heavier. That’s what i like about it most. Less heavier n fatty n easier to digest

For the unknown, it is a dal and mutton stew, originally a form of the Mughol culture and then mughlai food is what i read up the internet. Mutton is simmered with dal until soft and tender and moist, flavored with aromatic whole spices and left to cook till it blends well.For me, this is the best makeover that can be done to a dal recipe.Unbeatable.

But if you look up the internet you will be exposed to a wide variety of dal gosht dishes ,especially with the different kinds of dals that is used for the dish.Some use chana dal, while other use toovar dal and yet many had used a melange of mixed dals. Well; whatever dal you choose is your prerogative ,but it will lend a different taste and texture. Just like our lentils curry which taste different with different lentils used, so also the same rule follows here.

You need a little bit of expertise an knowledge or taste to understand which might strike the right cord or which dal would taste the best. Well, there is nothing gud and bad here, it just creates  different taste. And if you dont know, then its better to just experiment.

For me, I choose a mix of chana dal ,toovar and masoor since they  work out as an amazing combo with a fine texture even when you make a dal out of them, With tomatoes and onions, they are my favorite indian dal. Also when you add a variety of dals together, it creates a certain richness in  flavour  .So with that leap of faith, i chose to make my dal gosht and true to my guts, resultant outcome was  outstanding appreciation and awe of the taste ,consistency and the texture at the dinner table. For a taste that i was making for the first time purely on my guts, it turned out spendid.


Mutton- 1/2 kg
Dal- 1 cup( chana dal 1/2 cup, masoor dal 1/4th cup, toovar dal 1/4th cup)
turmeric powder- 1/2 tsp
whole spices
Black cardamon-1
Cinamon-1 stick
Bay leaves-2 to 3
Black pepper- few
garam masala powdr- 1 tsp
ginger garlic paste- 1 tbsp
Onions- 2 medium
tomatoes- 2 chopped
coriander leaves- few
cumin powder- 1 tsp
coriander powder-2 tsp
Red chilli powder- 1 tsp
Turmetic powder- 1/2 tsp
Oil-2 tbsp
Salt-As per taste


  • In a pressure cooker, add oil, and when smoking hot drop the cumin seeds and the whole spices.Once they splutter, add the chopped onions.Fry for a while under low flame until the onions turn translucent and add the ginger garlic paste and the chillies. Fry till the raw flavor disappears.
  • Now add the mutton peices and fry until they are lightly browned.Add the powered spices except the garam masala powder ,salt and fry well till the maslas get mixed with the mutton
  • Now add the tomatoes and dal and fry for a while till the tomatoes are slightly mushy and start releasing their juices.Add garam masala, fry and add the required water( i used 2 cups) and close the pressure cooker.
  • Let the dal cook on low flame for about 30 mins until done.
  • Open ,add extra coriander leaves if you require and relish an amazing and flavorsome mutton dish

A gorgeous looking dish, flavorsome and aromatic with succulent peices of meat that almost falls off the bone , immersed in a beautiful thick textured dal what that attains a fragrant flavor borrowed from the meat, this recipe scores over the entire category of unique and exquisite mutton recipes in my opinion..immensely addictive , the first bite captivates you and transports your soul to sheer royalty of mughlai food.The   the aromatic flavour fragrant with the beautiful whole spices blends to give you one of the best exquisite dals invented till date. You wouldnt want to miss this one.

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