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Daal Gosht Recipe

  • Blog, Pakistani Food

If you crave the dhaba style chana daals served roadside across south Asia, then this soul satisfying recipe will hit the spot.

Chana daal, also known as split chickpeas, is a common staple in kitchens across South Asia.  For many, it’s the ultimate comfort food.  It’s rich in fiber, protein, and when cooked properly, checks off many boxes for a true wholesome family meal.

Daal Gosht Recipe

Cook Time

30-40 mins

Ingredients

  • 4 lbs of bone-in beef or mutton
  • 2 cup chana daal (split chickpeas lentils)
  • 1 large onion, chopped
  • 4 tomatoes, pureed
  • 3 serrano peppers, slit in the middle
  • 2 tbsp ginger-garlic paste
  • 4 tbsp of cooking oil or ghee
  • 2 tsp cumin powder
  • 2 tsp ground turmeric
  • 1 tsp red chili powder
  • 1 tbsp garam masala
  • 2 tsp coriander powder
  • 3 tsp salt
  • Fresh cilantro and mint (for garnishing)

The recipe above is for 5-6 servings.

How To Make Daal Gosht

Step 1: Soak The Chana Daal

  • Soak the Chana Daal in a pot for 1-2 hours.  This is a must before cooking the daal, because it will help soften the texture of the daal and cook in a shorter time.

Step 2: Preparing The Meat

  • Add the oil or ghee into a large pot and place it over a medium flame.  The pot should have a proper tight fitting lid.
  • Add the chopped onions and saute them until they are a light brown.
  • Add ginger-garlic paste and serrano peppers.
  • Add the meat and cook until meat is browned on all sides.

Step 3: Adding In The Spices

  • Add in the pureed tomatoes with the meat, and continue cooking for 3-4 minutes.
  • Add 1 tsp of salt.
  • Add 1 tsp of turmeric.
  • Add the cumin powder, coriander powder, and red chili powder.
  • Mix the spices evenly with the meat and tomatoes.

Step 4: Cooking The Meat

If using a regular Pot:

  • Add water in to the pot with the meat.  You need to add enough water to cover the meat completely.
  • Cook to a boil using high heat.
  • Once the water is boiling, reduce the heat to a low simmering flame, and let it cook until the meat has tenderized (usually 30-40 mins)

If using a pressure cooker:

  • Add enough water to cover the meat.
  • place the lid tightly on to the pressure cooker.
  • Cook until you hear 4-5 whistles (15-20 mins).  
  • Turn off the flame under the pressure cooker, and let the steam slowly escape from the top.
  • Before removing the lid, make sure you let all steam escape by removing the pressure regulator that is on top of the pressure cooker.

Step 5: Cooking The Daal

  • In a separate pot, add the chana daal.
  • Add enough water into the pot so that the level of the water is 2 inches higher than the level of the daal.
  • Add 1 tsp of turmeric.
  • Add 1 tsp of salt.
  • Cook over a medium flame for 25-30 minutes.
 
At this point, the texture of the daal should be soft but not mushy.

Step 6: Combine The Meat And Daal

  • Add the cooked chana daal to the pot with the meat.
  • Add 1 cup of water and set it on a simmering flame for 10-15 minutes.  

Step 7: Add The Garam Masala

  •  Add the garam masala in with the daal and meat and mix well.
  • Cook for another 4-5 minutes.

At this point, your daal gosht is ready.  Garnish it using using a mix of cilantro and mint.

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