Dal Gosht (Meat & Lentils)
3+ hrs (mostly simmering)5 servings
Slow-cooked meat braised with spices until tender, then combined with boiled lentils and finished with a crispy fried onion and cumin seed tadka.
| prepSoak chana dal for at least 1 hour before use | ||||||
| 770 g red meat, bone in (lamb, beef, or goat) | Braise meat 1–3 hrs until tender, low heat | Remove lid, turn heat high, dry out water | Add oil, sauté vigorously until glossy & dry | Stir in dal & its water, add more water if needed | Simmer 5 min | Garnish, pour tadka over, serve immediately |
| 2 medium onions, chopped | ||||||
| 2 medium tomatoes, chopped | ||||||
| 8 cloves garlic | ||||||
| 2.5 tsp salt | ||||||
| 0.5 tsp turmeric | ||||||
| 1 tsp cumin powder | ||||||
| 2 tsp coriander powder | ||||||
| 3 tbsp oil | ||||||
| 200 g chana dal (yellow split peas), soaked | Boil chana dal until completely tender | |||||
| 1 tsp salt | ||||||
| 0.5 tsp turmeric | ||||||
| 120 ml oil | Heat oil, fry onions until deep brown, add cumin & chillies | |||||
| 1.5 medium onions, sliced finely | ||||||
| 1 heaped tbsp cumin seeds | ||||||
| 2–4 chillies | ||||||
| fresh coriander, chopped (for garnish) | ||||||
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