Dal means lentils and gosht is goat meat. Goat mince cooked with a mixture of different lentils is not only flavorful, it is pretty healthy too. You can make the gravy thin like soup or keep it slightly thicker like a traditional dal. Whichever way you eat it, it is delicious @sarchakra
PREP TIME:10 mins
COOK TIME: 30 mins
YIELDS: Serves 6
- Goat mince 500 g
- Toor Dal (Split Pigeon Peas) ½ cup
- Chana Dal (Split Chick Peas) ½ cup
- Masoor Dal (Red lentils) ½ cup
- Oil 2 tbsp
- Cardamom 2 inches
- Cinnamon 2
- Cloves 4
- Onion 1 small, chopped
- Ginger paste 2 tsp
- Garlic paste 1 tbsp
- Turmeric 2 tsp
- Paprika 2 tsp
- Red chili powder 2 tsp
- Coriander powder 2 tbsp, divided
- Cumin powder 2 tsp
- Tomato paste 3 tbsp
- Tomato 1, chopped
- Dried mint 2 tsp
- Garam masala powder 2 tsp
- Wash and rinse dal. Keep aside.
- Heat oil. Temper oil with cardamom, cinnamon and cloves. Let it splutter.
- Add onion. Sauté till onion is translucent.
- Mix in goat mince. Add ginger and garlic paste. Sauté the meat for a couple of minutes.
- Put in turmeric, paprika, red chili powder, cumin powder and coriander powder. When the masala is fried with the meat, add tomato purée and chopped tomato. Sauté till the tomatoes cook into the meat and the masala starts to leave the sides of the pan.
- Add Garam Masala. Mix in.
- Add the rinsed dal, salt and dried mint. Pour in 4 cups of water. Pressure cook for 6 whistles. Add the rest of the coriander powder.
- Cumin seeds 1 tbsp
- Green cardamom 2
- Kashmiri chili powder 1 tbsp
- Fried onions (beresta) 2 tbsp
- Ghee 2 tbsp
- Lemon juice for garnish
- Coriander leaf for garnish 1 tbsp
- Heat ghee. Temper with cumin seeds and green cardamom. Let it splutter.
- Turn the heat off. Put in Kashmiri chili powder and fried onions.
- Stir and pour on the dal. Garnish with chopped coriander leaf and a squeeze of fresh lemon juice. Stir gently and serve with rice or roti.