दाल गोश्त | Dal Gosht | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A very warm and cozy dish that is a perfect blend of not just flavors but a perfect dose of necessary nutrients.

DAL GOSHT

Ingredients

¼ cup split pigeon peas (toor dal)
½ cup split Bengal gram (chana dal)
¼ cup split red lentils (masoor dal)
750 grams mutton (gosht), cut into 2 inch pieces on the bone
Salt to taste
½ tsp turmeric powder
1 tsp red chilli powder
1½ tbsps garlic paste
1 tbsp ginger paste
2 tsps lemon juice
3 tbsps oil
1½ tsps cumin seeds
1 large onion, finely chopped
2-3 green chillies, slit
2 medium tomatoes, finely chopped
2 tbsps chopped fresh coriander leaves
3 tsps Tata Sampann Meat Masala
1 tsp cumin powder
½ tsp coriander powder
Fried onions for garnish
Ginger strips for garnish
Fresh coriander sprig for garnish

Method

1. Wash pigeon peas, Bengal gram and split red lentils with sufficient water for 1-2 times. Add sufficient water and soak for 20 minutes, drain and set aside.
2. To marinate, take mutton pieces in large plate, add salt, turmeric powder, red chilli powder, garlic paste, ginger paste and 1 tsp lemon juice and mix well. Set aside to marinate for 1-2 hours.
3. Heat oil in a pressure cooker, add cumin seeds and let them change colour. Add onion and green chillies and sauté for 1-2 minutes.
4. Add tomatoes and 1 tbsp coriander leaves and sauté for 2-3 minutes. Add marinated mutton pieces, mix and sauté on high heat for 3-4 minutes or till the mutton turns golden brown.
5. Add soaked red lentils, soaked pigeon peas, and soaked Bengal gram and mix well. Add Tata Sampann Meat Masala, adjust salt, cumin powder, coriander powder and mix well.
6. Add 3 cups water, mix, cover and cook under pressure till 6-8 whistles are released.
7. Open the cooker once the pressure has settled completely. Add remaining coriander leaves and remaining lemon juice, mix and transfer into a serving bowl, garnish with fried onion, ginger strips and coriander sprig. Serve hot.

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