Dal Gosht Recipe (Spicy & Tangy)
After a long time, I’ve finally made a spicy and tangy dal gosht recipe; the creamy dal mash (Urad dal) and juicy beef bites make this recipe so much more pleasing and satisfying. This recipe doesn’t demand any proficiencies or hard-to-find spices, and it’s a time-saving culinary.
Without wasting your time and narrating long stories, I want to say that the dal gosht recipe forces every member of my family to finish every last bit on their plates.
I’m a big fan of lentils, especially when it comes to daal mash (Urad dal) my mouth starts drooling, and my husband is also a true meat lover, but the mix dal gosht recipes is just wow, we both eat like a ravenous eater.
I’ve also made a daal chicken recipe which is quite similar to today’s recipe. So if you’re a chicken lover, you must check out the recipe.
Even though I rarely make this recipe in a month because I’m so much stuck in other chicken and vegan recipes. Nonetheless, today’s recipe is a true delight that I’ve crafted with full dedication, and I give it a much better look with my pro tips. So, keep reading to get the most out of this recipe.
Why Will You Love Daal Gosht Recipe?
- Creamy + Savory Flavor: This recipe has creamy and savory flavors; the mixture of both flavors makes it a unique delicacy.
- Tangy Flavor: The gravy of this recipe tastes more tangy; that’s why every bite of dal gosht is soul-soothing. The red chili powder, paprika powder, and green chilies are some main ingredients that make it a more savory and tangy dish.
- Easy To Make: If I ever feel exhausted from making tedious recipes, I just go for dal gosht. This is an easy recipe; just you have to boil the dal and meat in a pressure cooker and then give them a tadka. Or you can use one pot to further speed up the process.
Why Should I Use For Dal Gosht?
Regarding meat type, there has always been confusion among the folks. I like to use beef meat because it cooks more quickly than mutton. I also used the beef in my latest Palak Gosht recipe.
In Pakistan, beef is readily available in every town, but I understand residents in the UK and USA may face challenges in sourcing beef. If you are in a similar situation, you can opt for mutton or goat meat.
Ingredients:
- Meat: I’m using beef meat for this recipe. For convenience, I had already boiled and frozen the meat. For boiling, just add the beef in a pressure cooker with 1.5 liters of water, one teaspoon of salt, and turmeric powder. In my case, the beef took 40 minutes to become juicy and soft.
- Lentis (Dal): My first priority is Dal Mash (Urad dal) because it’s so creamy and savory. The dal mash cooks quickly and saves time compared to the other lentils. Like beef, I have already boiled daal mash in a pressure cooker for 10 minutes.
- Tomatoes & Onions: Onions and tomatoes are essential gravy ingredients. I’m using thin slices of onions and small wedges of tomatoes.
- Garlic & Ginger Paste: I’m using garlic and ginger paste for a more robust and aromatic flavor.
- Green Chilies & Cilantro: I’m using both these ingredients for garnishing. You can adjust the heat level of the recipe by adjusting the amount of green chili.
- Ground Spice: For tadka, I’m using general spices like turmeric powder, red chili powder, paprika powder, red chili flakes, cumin seeds, cinnamon, and dundicut (round red chili).
Instruction:
- Boil The Meat & Dal: I’m using a traditional way to craft dal gosht, so I’m first boiling the meat and dal mash separately in a pressure cooker. For meat, add 1.5 liters of water to a pressure cooker, salt, and turmeric powder, and then boil the meat for 40 minutes. Dal mash decomposes quickly; so pressure cook it for 10 minutes.
- Sauté Onion: Now I’m going to prepare the tadka. To do this, first, heat the oil in a pan and then sauté onions for 3 minutes.
- Adding Garlic & Ginger Paste: Add garlic ginger paste, and along with it, add all the garam masalas (cinnamon, black pepper, and cumin powder). Stir it for one minute on a medium flame to perfectly infuse the paste with onions.
- Add Tomatoes & Green Chilies: Then, add the tomatoes and a splash of water to quickly decompose tomatoes. I’m also including some green chilies to make the gravy zesty in this step. Stir well and allow them to simmer for 2 minutes.
- Transfer To Food Processor: In the dal gosht recipe, I don’t want floating tomatoes or onions on the surface; that’s why I’m grinding all the gravy in a food processor. Transfer everything from the pan to the food processor except the oil.
- Transfer To The Pan: Now again, transfer this ground sauce to the pan and add a splash of water. Then, add all the ground spices and half a cup of water. Stir it well and simmer for one minute on medium heat.
- Transfer To The Pan: After blooming the spices, add the meat to the pan and mix well, ensuring it’s coated evenly. Pour in half a cup of water to help the spices infuse with the meat. After 2 minutes, incorporate the mashed dal with beef, stirring thoroughly. Fry the mixture for 4 minutes over medium heat, allowing the flavors to meld and the dal to cook through, resulting in a rich and flavorful dal gosht.
- Garnishing: Lastly, I’m sprinkling fenugreek, cilantro, dundicut, ginger slices, and green chilies for garnishing. So, guys, our recipe is now ready to serve. Enjoy!
Nabeel’s Pro Tips
- I like the tangy flavor in daal gosht, but if you love an umami or creamy taste, you can add a cube of butter at the end.
- I’ve experienced that drizzling pickle oil over the plate of daal gosht makes it a recipe from Haven. You know, pickle oil’s tart and fiery taste always feels appetizing on the gravy.
- I had to grind all the gravy in the food processor for better taste. Doing this step will perfectly blend everything and elevate the recipe’s flavors.
FAQs
What To Serve With Dal Gosht?
Generally, Dal Gosht is served with plain roti or naan. There are not so many side accompaniments with this recipe. But according to your taste, you can serve a plate of white rice or pulao with dal gosht. Further, a mint chutney, Rita, or yogurt pairs perfectly with tangy dal gosht.
Daal Gosht
Ingredients
- 3 Tomatoes
- 2 Onions
- 3 Green Chilies
- 1 tbsp Garlic paste
- ½ tbsp Ginger paste
- 1 tbsp Paprika powder
- 1 tbsp Red chili powder
- 1 tbsp Turmeric powder
- ½ tbsp Red chili flakes
- 1 tbsp Salt (Adjustable)
- 1 tbsp Dry Coriander powder
- 1 tbsp Dry Coriander leaves
- ½ tbsp Cumin seeds
- 2 Cinnamon
- 2 Dundicut (Round Red Chili)
Instructions
- The first step is to boil the dal mash (Urad dal) and meat separately in a pressure cooker. I'm first boiling dal mash because it decomposes quickly; it just takes 10 minutes to become soft. After boiling Urad dal, it's time to boil beef. For the meat, pour 1.5 liters of water into the pressure cooker, along with salt and turmeric powder. Boil the meat for 40 minutes.
- Now, let's make the tadka. Heat oil in a pan, then sauté onions for 3 minutes. Next, Add garlic ginger paste and all the garam masalas (cinnamon, black pepper, and cumin powder). Stir for a minute on medium flame to infuse the paste with onions.
- Next, toss in the tomatoes and add a splash of water to speed up their decomposition. I'm also throwing in some green chilies to give the gravy a zesty kick. Stir and let it simmer for 2 minutes.
- Now, transfer all the gravy to a food processor because I don't want floating onions over the gravy, that's why I'm bleeding all the stuff.
- Transfer the ground sauce to the pan, add a splash of water, then mix in the ground spices with half a cup of water. Stir well and simmer for one minute over medium heat.
- Add the meat to the pan and mix well with the spices. Pour half a cup of water to allow the spices to infuse with the meat. After 2 minutes, add the mashed dal with beef and fry for 4 minutes on medium heat.
- It's time to garnish. For this, I'm sprinkling some cilantro, green chilies, and ginger slices, squeezing some lemon juice, and adding two dundicuts (red round chili). And here we go, the perfect, tangy Dal Gosht is now ready to serve.
