Succulently spiced meat in a rich lentil base, this Dal Gosht is nourishing, comforting and has depth and zing, making it the perfect wholesome main to serve to family and friends!
I host often so I like to think I know my way around food and menus and have a pretty good understanding of what my guests will like.
I am not often surprised by what hits, but you could have knocked me over with a feather when the daal gosht that I made for an iftar this year turned out to be the surprise hit of the night.
Since then I have made it again and again with the same result and I think I know why.
Daal is comfort
Daal gosht has greater depth and flavour than daal
The flavor bombs in this recipe make this dish more nuanced and just fun to eat
Now, before we proceed, I should remind you guys that if you are looking to make it with Chicken there is a Chicken Dal for you to try. This recipe is specifically for red meat, I cook beef more than goat, but notes for goat are also in the recipe card.
Dal Gosht: Layering Flavours
Traditionally daal gosht is a two pot affair, daal cooked separately and the meat separately, meeting together for a final simmer and the baghar. You are welcome to tweak this recipe to take that approach. If I have boiled chanay ki daal in the freezer then I do the same, but on most days it's a one pot around here and I think that makes it tastier!
Meat Masala Ingredients: the base for this dish is a richly spiced, tomato laden meat masala, it is a fairly classic approach to cooking meat and reminiscent of our favorite aloo gosht. As always my preference is to use stewing beef cubes with a little fat.
Daal: I use chanay ki daal here along with a little masoor for extra creaminess.
Flavor Boosters: This category of ingredients is what I truly believe makes this dal gosht so special.
That just-crushed ginger, smoky pepper and cumin, the bright counterpoint of lemon, it all just combines to create a dish that is truly spectacular.
So much so that I often stop right here, skipping the ubiquitous baghaar or tarka because it just seems unnecessary.
Tadka or Baghaar: This final layer of sizzling cumin seeds, caramelized onions and garlic and aromatic curry leaves is the icing on the proverbial cake!
Step-by-Step: Making Dal Gosht in the IP
We start by getting some rich colour on our onions and then in with the ginger and garlic pastes, followed by the tomatoes and spices.
Once these are nice and cohesive then add in your meat, sauteing on medium high heat until the color changes. Now we add in our water and set it to pressure cook for 10 minutes.
Two Times, Two Reasons: I split the IP cooking time so that the meat gets a little time to absorb that delicious masala and also so that the daal holds it's shape. If you are short on time (and/or haven't soaked your daal long enough) then feel free to add it all in together for 20 minutes and then natural release.
Once the timer goes off place a clean kitchen towel over the vent and turn the knob to quick release the pressure. This prevents not just steam burns but the inevitable mess on cabinets from the quick release.
Now add in your dal and another 2 cups water and pressure cook for another 12 minutes. Turn the IP off and let it naturally release. Add you flavor bombs, mix well, taste and adjust seasoning. Then make your baghaar and pour that sizzly goodness right over.
Serve with steaming basmati rice, cold yoghurt, and a little achar if you are in the mood.
Make Ahead Tips
This is a wonderful dish to make ahead as it gets better and better!
All you have to do it is cook it up to the flavor bomb point and then cool and freeze for upto 3 months or refrigerate for up to 2 days before reheating stove top and continuing the cooking.
Quick Release vs Natural Release
Quick release means that at the end of your cooking time you open the vent and let out all the steam, natural release means you turn your IP off and let the steam subside naturally producing a more tender full flavoured dish.
What do I do if I can't soak the Chanay ki Dal for long?
Part of the reason we soak dal is to get it tender faster, but part of it is to improve the absorption of nutrients. That said life happens and cravings strike so if you didn't get a chance to soak for 4-6 hours then soak for 30 minutes to an hour and then add the dal in with the meat.
Made this recipe? Rate it below, would love to hear what you think and see your recreations over on Instagram @flourandspiceblog
2tspcoriander powder(bhunna dhania is great here!)
1tspchili powder
1tspchili flakes(can use just 0.5 tsp chili powder)
⅓tsp turmeric
Flavor Boosts
1-1.5inchfresh gingergrated or ground in a mortar and pestle
1tsproasted cumin powder OR roughly crushed cumin seeds
1tspkasuri methi (dried fenugreek)
3-4tbsplemon juice(to taste)
¼cupchopped cilantro
Baghaar or Tadka (Optional)
½onion (sliced into slim crescents)
3-4clovesgarlic (sliced)
1tspcumin seeds
3-4whole dried red chilies
1sprigcurry leaves
Instructions
Instant Pot
Put the pot on saute mode (high) and add your oil.
Once the oil is hot add in your onions and cook, stirring occasionally until the edges start to darken
Add in your ginger and garlic paste, sauteing for 45 seconds or until the raw smell goes away.
Now it's time to put in your tomatoes and spices and cook them sauteing every minute or so until the moisture reduces, the oil rises above the masala, and it looks like a cohesive mix (6-7 minutes)
Stir in your meat, cooking until it's browned on all sides. In a time crunch? then you can add the daals now with the meat + 2 ¼ cup water and set to pressure on manual mode (high) for 20 minutes and natural release.Otherwise for better flavour cook pressure cook the meat in the onion masala + ¾ cup water for 10 minutes, quick release (see notes!) and then add in the daals + 2 cups water and pressure cook for another 12 minutes, letting it release naturally.
Stove top
Heat your oil in a large pot and then add your onions cooking until the edges are caramel colured.
Add in your ginger and garlic paste, sauteing to get the rawness out (45 seconds or so)
Now add in your tomatoes and spices and continue to saute on medium high heat until the oil rises above the masala (5 minutes or so)
In goes your meat, move the pieces around in the masala for even browning and cook on medium heat for 10 minutes.
Add in your daals, 3 cups of water, and bring to a boil.
Simmer on low for 45-50 minutes until the daal and meat is tender.
Flavour Boosts
Turn the heat off and add in all the flavour boost ingredients and adjust seasoning to preference. If you are making the baghaar then folllow the steps below!
Baghaar/ Tadka/ Tempering
Heat ¼ cup oil in a small frying pan on medium heat
Once the oil is hot add your baghaar ingredients and cook until the onions are evenly amber - slightly under or over isn't a huge deal, just don't burn them!
Pour the baghaar over your daal gosht and serve with hot rice!
Notes
Confession: Because of it's rich masala base when I am making it for the house I often skip the baghaar or tempering over top because it is so delicious anyway!TIP: Chana daal really soaks in salt, so if you feel like it's bland don't be shy! I add lemon to lessen the need to add salt, but you can always adjust to tasteGaram Masala: I will sometimes add the following whole spices to the oil before onions: 4-5 cloves, 1 small piece cinnamon, ½ tsp cumin seeds, ½ tsp whole black pepper, but I can't say it's a family friendly move. If your family is comfortable with whole spices then feel free to add them in!Goat Meat: Goat meat tends to vary in cooking time by cut/age. I recommend doing the first cook for 10 minutes and then checking for toughness. If it is super tough then add 5 minutes to your second cook. Veal: Veal cooks faster than beef so 10+10 is good for time!Quick Release: Quick release is when you open the vent of the IP and let all the steam out to release pressure quickly. You absolutely MUST cover the pressure valve with a clean kitchen towel to avoid steam burns or the steam damaging your cabinets!Natural Release: Turn the IP off and walk away, after about 15 minutes most of the pressure build up in the pot will have dissipated, turn the valve to release the remaining pressure.
Hey Sarah! I have never had daal gosht but you know what the recipe reminded me of? Haleem! So can you do a recipe on Haleem. I know it's one of those long and tricky dishes but if made right it's always a showstopper. Would love to see your version of it 🙂
Makes sense! A Haleem is similar for sure, but with roughly half grains and half daals! I am working on one and yes I will absolutely share it when it is showstopper worthy!
If you want to try one recipe of Sarah’s than I would 100% reccomend making this daal gosht. I cant tell you all how goood it it! You will never use another recipe to make it!
I was never able to make daal gosht “right” 🙁 But Today I decided to try Sarah’s recipe and I am so happy to say that it turned out perfect. Will be using this recipe everytime now! Thank you for sharing!!
Kiran Butt says
another hit recipe I tried and tested. Family lived it.
Sarah Mir says
Wonderful to hear Kiran! thank you!
Amna says
Hey Sarah! I have never had daal gosht but you know what the recipe reminded me of? Haleem! So can you do a recipe on Haleem. I know it's one of those long and tricky dishes but if made right it's always a showstopper. Would love to see your version of it 🙂
Sarah Mir says
Makes sense! A Haleem is similar for sure, but with roughly half grains and half daals! I am working on one and yes I will absolutely share it when it is showstopper worthy!
Rini says
Best Dal Gosht recipe. So flavourful yet not too rich. Was a hit with my toddler too!
Sarah Mir says
Thank you! So happy that you enjoyed it and that your tot did too!!!
Naureen S says
Great and easy recipe! Even the kids enjoyed it. Will definitely make it again!
Sarah Mir says
That's great to hear!!!! Thank you Naureen!
H S says
If you want to try one recipe of Sarah’s than I would 100% reccomend making this daal gosht. I cant tell you all how goood it it! You will never use another recipe to make it!
Sarah Ahmad says
Fantastic recipe. Ultimate comfort food. Especially in the winter!
Sarah Mir says
Thank you Sarah!!! This is great to hear!
Jafar says
Thanks for the recipe - first time cooking this and it was so easy to follow!
Sarah Mir says
Hi Jafar! Glad to hear that! this is such a favorite of mine and I am so happy you found it easy to make!
shafaq says
Loved it! Authentic and delicious taste . Thank you.
Sarah Mir says
That's wonderful to hear, thank you!!!!!
H S says
I was never able to make daal gosht “right” 🙁 But Today I decided to try Sarah’s recipe and I am so happy to say that it turned out perfect. Will be using this recipe everytime now! Thank you for sharing!!
Sarah Mir says
Woohooo!!!!! Thank YOU for your comment!
Mahrukh K says
Absolutely hit the spot!! Thank you for sharing such a delicious recipe!
Sarah Mir says
My absolute pleasure! I am SO glad you enjoyed it, thank you so much for the review!
Maheen says
Just made this and sooo delicious! Your recipes are always such a hit. Thank you!
Sarah Mir says
Thank you for saying that and for trying the recipe Maheen!