Dal Gosht - Hyderabadi Dal Mutton Gosht - The Bombay Chef -Varun Inamdar

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Apr. 04, 2018

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
Salt To Taste
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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4