Daal Gosht
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.
Ingredients
- 3 Tomatoes
- 2 Onions
- 3 Green Chilies
- 1 tsp Garlic paste
- ½ tsp Ginger paste
- 1 tsp Paprika powder
- 1 tsp Red chili powder
- 1 tsp Turmeric powder
- ½ tsp Red chili flakes
- 1 tsp Salt (Adjustable)
- 1 tsp Dry Coriander powder
- 1 tsp Dry Coriander leaves
- ½ tsp 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.
Video
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