Dal Gosht

                                           Dal Gosht

 

 The Mughals gradually incorporated various lentils into their meat dishes and most probably Daal Gosht was one such creation. Daal Gosht is cooked mainly with chana dal. 

Indian cuisine, from before and after the Muslim invasion, is significantly different.  

The coexistence of two distinct cultures gave birth to a proto-“fusion cuisine”, still popular today as “Mughlai cuisine” in India. Although the Mughal influence is very strong, if you reflect for a second you can see that it’s still a true hybrid of two cuisines, Pre-Muslim and Muslim. For example,  daal/lentils were a new thing to the Muslims and they gradually incorporated different types of lentils to their cuisine. Daal gosth is another example of the complex cultural integration that has shaped and continues to shape the magical land that is India.

I am a vegetarian, got married to a non-vegetarian and thus began to know certain non-veg dishes. For several years after my marriage, didn't know how to cook a perfect non-veg dish as my mom-in-law said,' you just chill, I'm here to cook non-veg.You should not bother about it". But as a curious cook,I always wanted to perfect the art of non-veg cooking. The opportunity came as we moved to U.S. By trial and error, started getting confidant in cooking non-veg and now I create my own recipes! But credit goes to my husband for his patience to tolerate my amateur cooking . He constantly encouraged me whenever I Got disheartened. Taught me to cook a basic gravy and make different types of tadka, so that the same meat tasted differently. But this continued for a couple of months,then I started trying to cook my own way,sometimes it turned out good,sometimes just o.k. and sometimes still horrible. That was the time when You Tube recipes were not available, but hard work and attitude to never give up worked and today, I create and cook any non-veg dish with ease and confidence, be it chicken, seafood or Mutton.

      Here is Dal gosht which my hubby had in Mumbai at one of his friend's place and it was superb. The Cook who prepared it roughly told about the process and spices and I tried it and it came out just perfect.

Ingredients:

1. Chana dal-1/2 cup
2. Toor dal- less than 1/2 cup
3. Red lentil or lal masoor dal- less than 1/2 cup (Wash and soak all the dals for 1 hour)
4. Turmeric powder-1+ 1/2 tsp. divided
5. Salt
6. Mint leaves-1/4 cup
7. Cilantro leaves-1/4 cup
8. Garlic cloves-15 cloves
9. Ginger chopped-1" piece
10. Green chillies-3
11. Bay leaves-2
12. !/2 cup oil
13. Cinnamon stick-2 " piece
14. Green cardamom-3
15. Star Anise or  chakraphool-1
16. cloves-5
17. Black cardamom-2
18. Onion-1 thinly sliced
19. Mutton-500 gm.
20. Tomatoes-2 chopped 
21. Red chilli powder-2 tsp.
22. ( Secret ingredients= 1 tbsp. whole coriander, 1 tsp. cumin, 1 tsp. fennel seeds, 8-10 black pepper) Roast on low flame and coarsely grind.
23. Opo gourd or Lauki-500 gm. cut in squares (Optional)
24.  Green Chillies-4-5 (Slit)
25. Garam masala powder-1/2 tsp.
26. Kasoori methi-2 tbsp.
27. Lemon size ball of Tamarind-Soaked
28. Ghee and oil for cooking

Procedure:

• In a pressure cooker, cook soaked dal with 2 cups of water, salt, 1 tsp. turmeric powder and 3 tsp. oil.
• Make a smooth paste of ingredients number 6 - 10.
•  When dal is cooked, cool it and blend to make it smooth.
• Heat pressure cooker, add about 1/2  cup of ghee/oil and add bay leves, cinnamon, star anise, cloves, Black cardamom and green cardamom.
• Stir for a moment and add thinly sliced onion.
• Saute till light brown, now add Mutton pieces.
• Add green masala paste and salt.
• Also add chopped tomatoes.
• Add 1/2 tsp. turmeric powder, red chilli powder and mix well.
• Bhuno till it leaves oil.
• No need to add water at this stage.
• Pressure cook till one whistle, mutton should be cooked only upto 80 percent.
• Open the lid and bhuno till masala is a little dry. 
• Add blended dal into it and mix.
• Add cut lauki and cook on high flame till 5 minutes.
• Now lower the flame and cook lauki for 10-12 minutes lid should be partially closed.
• When lauki is fully cooked, add coarsely ground secret roasted masala, slit green chillies, tamarind pulp, garam masala powder, Kasoori methi and chopped cilantro.
• Cook on low flame for only 3-4 minutes and switch off the flame.
• Cover for at least 5-8 minutes before serving.
• Garnish with cilantro.

Your awesome dal gosht is ready. Hope it turns out good for you.