Ingredients:

Mutton – 750 grams
Split Bengal Gram – 100 grams
Red Lentils – 50 grams
Split Pigeon Peas – 50 grams
Ginger Garlic Paste – 2 teaspoons
Onion (chopped) – 2 Nos.
Tomato (chopped) – 2 Nos.
Cumin Seeds – 2 teaspoons
Turmeric Powder – ½ teaspoon
Chilli Powder – 2 teaspoons
Coriander Powder – 2 teaspoons
Cumin Powder – 1 teaspoon
Garam Masala Powder – 1 teaspoon
Coriander Leaves (chopped) – Few
Lemon Juice – ½ lemon
Ghee – 2 tablespoons
Oil – 2 tablespoons

Salt – 3 teaspoons or as per taste

ANNUCHEF

DAL GOSHT

Procedure:

1) Add Turmeric Powder, 1 teaspoon of Chilli Powder, 1 teaspoon of Salt and mix well and marinate for 1 hour.
2) Heat a pressure cooker.
3) Add Ghee and Oil.
4) Once it is heated add Cumin Seeds and sauté for 2 minutes in low flame.
5) Add Onion and fry in low flame till it turns brown.
6) Add Tomatoes, Chilli Powder, Coriander Powder, Cumin Powder, Garam Masala Powder, Salt and mix well.
6) Cook the Tomatoes in medium flame till it turns mushy.
7) Add Mutton, Split Pigeon Peas, Red Lentils, Split Bengal Gram and mix well.
8) Cook for 5 minutes in low flame.
9) Add ¾ litre of Water and mix well.
10) Add Lemon Juice and Coriander Leaves and mix well.
11) Close the lid, place the whistle and leave for 5 whistles or till Mutton is cooked.
12) Once the pressure is released mix well and transfer it into a bowl.
13) Garnish with Chopped Ginger, Fried Onions, Coriander Leaves, and Lemon Juice.

14) Dal Gosht is ready to serve.