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Daal Gosht is a popular Pakistani and Indian dish made with lentils and meat. It combines the flavors of lentils, tender meat, and aromatic spices to create a hearty and flavorful curry.

Cooking methods:

Traditionally, Daal Gosht is prepared in a pressure cooker or on the stovetop, allowing the flavors to meld together slowly. However, with the advent of modern kitchen appliances, you can easily make it using an Instant Pot or electric pressure cooker, reducing the cooking time significantly without compromising on taste.

The comforting flavors of this recipe make it a beloved dish for families and food enthusiasts alike. Whether prepared traditionally or with modern cooking techniques, Daal Gosht is sure to impress with its irresistible taste. So, gather your ingredients, follow the recipe, and indulge in a bowl of this exquisite dish that celebrates the art of cooking.

Daal Gosht

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Ingredients

600 grams Mutton cut into cubes
1.5 cups Chana daal
2 Onions
2 Tomatoes
2 tbsp Ginger garlic paste
1 tbsp Green chili paste or to taste
1 tsp Cumin powder
1 tsp Coriander powder
3 Button chillies
1 Black cardamom
7-8 Black pepper
1 tsp Cumin seeds
3 Cloves
1 tsp Turmeric powder
1 Tsp Red chilli powder adjust to taste
Salt to taste
Fresh cilantro (coriander leaves) chopped for garnishing
Oil

Instructions

Soak the lentils (chana daal) for at least 30 mins. Drain and rinse thoroughly.
Turn on the Instant Pot and select the sauté function.
Add meat, onions, tomatoes, ginger garlic paste, green chili paste, spices and oil.
Mix everything well. Close the Instant Pot lid, set the valve to sealing position, and select the pressure cook function. Cook on high pressure for about 8-10 minutes. (Cooking times may vary)
Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully do a quick pressure release.
Add the washed lentils (chana daal) into the pot. Add 1.5-2 cups of water.
Close the Instant Pot lid, set the valve to sealing position, and select the pressure cook function. Cook on high pressure for about 7 minutes. (Cooking times may vary)
Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully do a quick pressure release.
At this point, you may add more water (boiled water) if needed to get the right consistency.
Sprinkle chaat masala, garam masala. Garnish with chopped cilantro, green chilies and ginger.
Serve hot and enjoy with steamed rice, naan bread, or roti for a complete and satisfying meal.