Chana Dal Gosht, a hearty and flavorful Pakistani and Indian curry, is a comforting dish perfect for a chilly evening or a special occasion. The rich combination of tender mutton simmered with yellow split peas (chana dal) in a fragrant blend of spices creates a culinary experience that tantalizes the taste buds. This classic recipe offers a delightful balance of textures and tastes; the soft, melt-in-your-mouth mutton perfectly complements the slightly firm yet creamy chana dal. The aromatic spices, carefully chosen to enhance the natural flavors of the meat and lentils, create a depth of flavor that is both satisfying and unforgettable.
This recipe strikes a balance between traditional authenticity and easy execution, making it perfect for both seasoned cooks and enthusiastic beginners. Ready to experience the deliciousness of Chana Dal Gosht? Let's dive into the step-by-step instructions to create this magnificent dish.
Tools Needed
- Pressure cooker
- Saucepan
Ingredients
- Gram lentils: 1 1/4 cups
- Oil: 1/2 cup
- Cumin seeds: 1 teaspoon
- Cinnamon stick: 1
- Bay leaf: 1
- Cardamom: 4-5
- Cloves: 4-5
- Onions: 2 medium
- Ginger-garlic paste: 2 tablespoons
- Mutton: 600 grams
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1 teaspoon
- Coriander powder: 2 teaspoons
- Salt: 1 1/2 teaspoon (or to taste)
- Tomatoes: 2 medium
- Water: 1 glass + 1 cup + 2 cups (adjust as needed)
- Green chilies: 4-5
- Garam masala powder: 1 teaspoon
- Cardamom powder: 1/2 teaspoon
- Nutmeg powder: 1/2 teaspoon
- Coriander leaves: 2 tablespoons
- Butter: 2 tablespoons
- Kashmiri red chili powder: 5 teaspoons
Step-by-Step Instructions
Step 1. Sauté Aromatics and Brown the Mutton
- Heat oil in a pressure cooker, add cumin seeds, cinnamon, bay leaf, cardamom, and cloves. Crackle for 1 minute.
- Sauté sliced onions until light golden.
- Add ginger-garlic paste and cook for 2-3 minutes.
- Add mutton and fry for 8-10 minutes until white.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and fry for 8-10 minutes.
- Add sliced tomatoes and fry until soft.
Step 2. Pressure Cook and Simmer Lentils
- Add 1 glass of water, cover, and pressure cook for 6-7 minutes on medium heat.
- Add soaked lentils and 1 cup of hot water. Simmer for 7-8 minutes or until lentils are cooked.
- Add green chilies, slit onions (optional), and 2 cups of water. Adjust consistency.
Step 3. Season and Finish
- Add garam masala, cardamom powder, and nutmeg powder. Stir well and simmer for 10 minutes.
- Melt butter and oil, add Kashmiri red chili powder, and fry briefly.
- Add tadka to the dal and cover for 2-3 minutes.
- Garnish with chopped coriander and ginger juliennes.
Step 4. Prepare Ingredients
- Wash and soak gram lentils for one hour.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Adjust spices according to your taste preferences.
- Add water to prevent spices from burning.
Nutrition
- N/A
FAQs
1. Can I use lamb instead of mutton?
Yes, lamb works well as a substitute for mutton in this recipe. The cooking time may need slight adjustment depending on the cut of lamb you use.
2. What if I don't have all the spices listed?
Don't worry! You can still make a delicious Chana Dal Gosht. Focus on the core spices like turmeric, cumin, coriander, and chili powder. Adjust quantities to your taste preference.
Enjoy your flavorful and aromatic Chana Dal Gosht! Serve it hot with naan bread, rice, or roti for a truly satisfying meal. This recipe is a keeper—prepare to be amazed by its simplicity and incredible taste.