Tuesday, June 17, 2014

Daal Gosht

 I never knew that daal can also be cooked with chicken. The only thing I ate in which daal and chicken  was cooked together was the Halim. Other than that the it never occurred to me in that way. But it was my husband who actually proposed to do chicken with daal as an alternative the other day. I too was not willing to have something spicy. So I searched Faiza's cooking channel in youtube and to my utter disbelief discovered this dish. Faiza's cooking channel is a great way of learning Pakistani/Kashmiri chicken/meat dishes if you are obsessed with the simple word meat.

Now, some dishes are born spicy. They can never be adjusted to a subtle level/taste. But this Daal Gosht does not fall in that category. You can well adjust the seasoning to make it rich or subtle.

Dish Reminder:

  • Using meat with bones will give a better taste here as the juices of the bones will add to the taste. If you are usig boneless then try to add some bones separately. Put them out of the dish before serving.
  • If you want to make dish subtle then skip the ghee and garam masala.
  • I like the daal completely melted with the meat making a smooth creamy gravy for me. But if you want the daal remain whole in its size then you can half cook the daal first and cook the meat fully separately. Then add with the daal and simmer.
  • If you are cooking with chicken then you can add half cooked chicken with the half cooked daal. Simmer covered and it will be cooked eventually.

Dall Gosht
Serves 2


  • 300gm chicken/lamb/mutton with bones (I used Lamb)
  • 1/2 cup mung dal (soaked in water for at least 3 hours)
  • 2 tsp turmeric powder
  • 3 tsp red chili powder
  • 1 tsp cumin powdrr
  • 1 tsp coriander powder
  • 1 medium onion - thinly sliced
  • Ginger - garlic paste - 2 tsp
  • 1 tsp ghee
  • 1 small bunch of coriander - roughly chopped
  • Salt
  • Garam masala powder - 1 pinch
  • In a pressure cooker put the daal with water. The amount of water should be equal to the amount of gravy that you want in your dish.
  • Put 1 tsp turmeric powder and salt.
  • Put it on pressure until it blows 3/4 whistles.
  • In a saucepan heat oil.
  • Put the onions and sauté till it becomes translucent and a little golden brown. 
  • Put the ginger-garlic paste.
  • Stir until the rawness is gone.
  • Put the meat and stir until the water in it is dry and it starts cooking.
  • Now put all the dry spices.
  • Put a little water.
  • Add salt.
  • Cover and let it cook for about 20 minutes stirring occasionally so that the meat or the masala does not stick to the pan.
  • Now pour this whole mixture into the daal in the pressure cooker.
  • Put it on pressure again and cook until it blows 4-5 cities.
  • Open the lid and add ghee and garam masala.
  • Simmer for some more minutes or until the daal thickens a little.
  • Taste and adjust seasoning.
  • Add the chopped coriander leaves.
  • Serve hot.

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