Dal Gosht is a very tasty mutton dish cooked with lentils and masala.
- Split Bengal gram (chana dal),soaked 1/4 cup
- Split pigeon pea (toor dal),soaked 1\8 cup
- Split red lentil (masoor dal),soaked 1\8 cup
- Boneless mutton,cut into 1 inch cubes
- Oil 2 tbsp
- Cumin seeds 1/2 tsp
- Green chilli,slit 2
- Ginger and Garlic paste 1/2 tbsp
- Onion ,chopped 1 large
- Tomato,chopped 1 medium
- Salt to taste
- Red chilli powder 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Turmeric powder 1/4 tsp
- Garam masala powder 1/4 tsp
- Lemon juice 1/2 tbsp
- Fresh coriander leaves,chopped
- Heat the oil in a pressure cooker. Add the cumin seeds and green chillies and sauté till the cumin seeds begin to change colour.
- Add the ginger and garlic paste and saute for half a minute. Add the onion and saute till golden brown. Add the tomato and salt and continue to saute for two more minutes. Add the chilli powder, coriander powder, cumin powder, turmeric powder and mutton and saute for two minutes.
- Stir in the garam masala powder. Add one cup of water and bring to a boil. Seal the cooker with the lid and cook till the pressure is released twice (two whistles).
- When the pressure has reduced completely, add the soaked dals and four and a half cups of water.
- Bring to a boil, cover the pressure cooker and cook under pressure till the pressure is released eight to ten times (eight to ten whistles).
- Once again allow the pressure to reduce. Remove the lid, stir and mash the dals lightly. Stir in the lemon juice and coriander leaves and simmer for five minutes. Serve hot.
- Serve hot.