During Ramadan, we often indulge in fried food, biryanis, and pasta, but as time passes, we start to crave something more satisfying yet delectable. Dal gosht, a stew made with yellow lentils and meat, is my go-to comfort food. While I enjoy dal chawal, I also desire protein. This simple dal gosht recipe can be prepared in a pressure cooker or an instant pot.
Ingredients for dal gosht
Gosht/meat
For this recipe, you can use any meat lamb, goat, beef, or even chicken. I used bone-in beef, I cut it into small pieces before adding to the masala. Sometimes, I also make it with boneless meat. If you are making it with chicken cooking time will be less.
Lentils
Chana dal is my favorite to make dal gosht. Soak your lentils for at least 30 minutes before adding dal to the masala. After soaking the dal, discard the water to use for soaking, and add new water to cook.
Spices
Dal and gosht taste amazing when cooked together. Spices used in this recipe are very simple such as salt, red chili, cumin-coriander powder, and turmeric.
Onion and tomatoes
Onions and tomatoes are an integral part of any desi curries and stews. Onion makes the base and is slightly sweeter, and tomato, on the other hand, is slightly sour, which balances the flavors.
Ginger and garlic paste
I used 1 tsp of ginger and 1 tsp of homemade garlic paste. Use a food processor to crush the garlic, store it in the fridge for a few weeks, freeze it in ice cube trays, and then store it in a plastic bag for a few months.
Amount of water and cooking time
I used a total of 3 cups of water for this recipe. Water and cooking time will be different, depending upon the meat of your choice and the cooking method. Instant pot usually takes the same amount of water as a pressure cooker which takes about 20-25 minutes.
How to serve dal gosht?
Indulge in the delectable blend of flavors found in Dal Gosht (Meat and Lentil Stew). This savory dish strikes a harmonious balance between carbohydrates and protein, providing a satiating meal. Accompanying this culinary masterpiece with fragrant white rice and freshly baked roti elevates the dining experience. Notably, Dal Gosht pairs exquisitely with puri, paratha, or naan, offering a symphony of tastes sure to gratify discerning palates. Prepare to be captivated by this dish’s exquisite flavors and textures.
Dal Gosht
Ingredients
- 1/3 cup oil
- 1 medium onion
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 big tomato
- 1 cup chana dal soaked for 1/2 hour
- 1 lbs meat/gosht of your choice. I used beef
- 3 cups water
Spices
- 3/4 tsp salt or to taste
- 3/4 tsp red chili or to taste
- 1/4 tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2-3 cups water Amount may vary depending upon the type of pressure cooker.
Garnish
- 3 green chilies for garnish optional finely chopped
- cilantro for garnish
Instructions
- Add lentils to a bowl, wash, and soak your lentils for at least 30 minutes.
- Slice your onion and tomato.
- Add 1/3 cup of oil to a pressure cooker. Now add sliced onions, and cook for 2-3 minutes.
- Add ginger, garlic, tomatoes, and the rest of the spices.
- Mix everything and add the meat of your choice. Cook gosht and masala for about 4-5 minutes.
- Discard water from soaked lentils, and add lentil/dal and two cups of water to the pressure cooker.
- Pressure cook for 20 minutes. After 20 minutes release the pressure before opening the lid.
- If the lentil/dal is too thick, add more water to adjust the consistency. I have added about 1/2 cup to adjust it to my liking after releasing the pressure.
- Garnish and enjoy.