Learn how to make Dal Gosht at home with The Bombay Chef Varun Inamdar.
|Toor dal||1 Cup (16 tbs)|
|Mutton piece||8 (on bone)|
|Onion||1 Large , slice|
|Ginger piece||1 Inch|
|Mint leaves||1/4 Cup (4 tbs)|
|Turmeric powder||1 Teaspoon|
|Chilli powder||2 Teaspoon|
|Coriander powder||1 Tablespoon|
|Garam masala||1 Tablespoon|
|Chopped tomatoes||1/4 Cup (4 tbs)|
|Lemon||1 , juiced|
|Water||1 Liter (or more as required)|
|Fried onion||1/2 Cup (8 tbs)|
1. Wash and soak the split pigeon peas.
2.In the pressure cooker add toor dal, mutton, turmeric, salt, ginger, water and cook for 4-5 whistles.
3.In a pan add oil and heat it up then add sliced onion, pinch of salt and then let them turn golden brown, reserve few for garnish.
4.In the pan add tomatoes and cook them until they are nice and soft then start adding the masalas - coriander powder, red chilli powder, turmeric and garam masala.
5.Check the dal and add some water to it.
6. Add the dal into the masala and mix it properly.
7.Let it cook for sometime and now the Dal Gosht is ready to be serve.
8.Garnish it with mint leaves and juice of half a lime.