Dal Gosht Mastani Recipe

Dal Gosht Mastani Recipe

Servings - 2 - 3

INGREDIENTS

Red lentils - 100 grams

Split pigeon peas - 250 grams

Water - 1.3 l (divided)

Turmeric - 1/2 teaspoon

Salt - 1/2 teaspoon

Green cardamom - 6 pods

Black peppercorns - 10 pods

Cinnamon stick - 4

Cloves - 8 pods

Black cardamom - 2 pods

Cumin - 1 teaspoon

Star anise - 1

Fennel seeds - 1 teaspoon

Ghee - 50 milliliters

Onions - 180 grams

Bay leaf - 2

Green chili - 1 tablespoon

Mutton - 800 grams

Ginger paste - 1 tablespoon

Garlic paste - 1 tablespoon

Tomato - 300 grams

Red chili - 2 teaspoons

Turmeric - 1 teaspoon

Coriander powder - 1 teaspoon

Water - 400 milliliters

Salt - 1 teaspoon

Coriander - 2 tablespoons


(For Tadka)
Ghee - 20 milliliters

Cumin - 1 teaspoon

Garlic - 1 tablespoon

Dry red chili - 4

Red chili - 1/2 teaspoon

Coriander - for garnish

PREPARATION

1. In a mixing bowl, add 100 grams red lentils, 250 grams split pigeon peas, 500 milliliters water and soak for 30 minutes.

2. Take a pressure cooker, add soaked dal, 1/2 teaspoon turmeric, 1/2 teaspoon salt, and mix it well.

3. Cover it with lid and cook till you hear 1 whistle.

4. Open the lid and remove it from heat.

5. In a pan, add 6 pods green cardamom, 10 pods black peppercorns, 4 cinnamon stick, 8 pods cloves, 2 pods black cardamom, 1 teaspoon cumin, 1 star anise, 1 teaspoon fennel seeds and roast them.

6. Then, add the roasted whole spices into a blender and blend it to fine powder.

7. Heat 50 milliliters ghee in a pressure cooker, add 180 grams onions and fry it till translucent.

8. Add 2 bay leaf, 1 tablespoon green chili and fry for few seconds.

9. Now, add 800 grams mutton and  saute for 1 - 2 minutes.

10. Then, add 1 tablespoon ginger paste, 1 tablespoon garlic paste and sauce for another 2 minutes.

11. Add 300 grams tomato saute until it turns soft and pulpy.

12. Then, add 2 teaspoons red chili, 1 teaspoon turmeric, 1 teaspoon coriander powder, prepared blended masala and mix it well to combine.

13. Add 400 milliliters water Cover it with lid and cook till you hear 5 - 7 whistles.

14. Now, add cooked dal, 1 teaspoon salt and mix it well.

15. Add 2 tablespoons coriander and bring it to a boil for 5 - 7 minutes.

(For Tadka)

1. Heat 20 milliliters ghee in a pan, add 1 teaspoon cumin seeds and allow it to crackle.

2. Now, add 1 tablespoon garlic and fry another few seconds.

3. Add 4 dry red chili and saute for 1 minute.

4. Add 1/2 teaspoon red chili and mix.

5. Now, pour the tadka over the dal gosht.

6. Serve hot.