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Dal Gosht
Dal Gosht is a comforting and hearty Pakistani curry that beautifully combines tender meat (usually lamb, beef, or goat) with chana dal (split chickpeas). Cooked in a flavorful base of onions, tomatoes, and aromatic spices, it's a wholesome dish perfect for any occasion.
๐ง ์ฌ๋ฃ
- 1 cup Chana dal (split chickpeas)(soaked for at least 1 hour)
- 1 lb Meat (lamb, beef, or goat)(bone-in or boneless, cut into cubes)
- 2 medium Onions(finely chopped or sliced)
- 2 medium Tomatoes(chopped)
- 1 tbsp Ginger-garlic paste
- 2 pieces Green chilies(slit or chopped)
- 0.33 cup Oil or Ghee
- 1 tsp Salt(or to taste)
- 1 tsp Red chili powder
- 0.25 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 3 cups Water(plus more if needed)
- 0.25 cup Fresh coriander(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Rinse the soaked chana dal until the water runs clear. Drain and set aside.
- 2
In a large pot or pressure cooker, heat the oil or ghee over medium heat.
- 3
Add the chopped onions and sautรฉ until they are translucent or light golden brown. Add the ginger-garlic paste and cook for another minute until fragrant.
- 4
Add the meat to the pot and sautรฉ until it changes color on all sides. Add the chopped tomatoes and cook until they soften.
- 5
Stir in the salt, red chili powder, turmeric powder, coriander powder, and cumin powder. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant and the oil begins to separate.
- 6
Add about 1 cup of water, cover the pot, and cook the meat for about 1 to 1.5 hours (for lamb/goat) or 2-3 hours (for beef) on low heat, or until the meat is tender. If using a pressure cooker, cook for 15-20 minutes after the first whistle for lamb/goat, or 25-30 minutes for beef.
- 7
Once the meat is tender, add the drained chana dal and the slit green chilies to the pot. Add about 2 cups of water (or more if needed to cover the dal and meat).
- 8
Bring to a boil, then reduce the heat to low, cover, and simmer for another 30-45 minutes, or until the dal is completely cooked and tender. If using a pressure cooker, cook for another 5-7 minutes after the first whistle.
- 9
Stir well, check for salt, and adjust seasoning if necessary. If the curry is too thick, add a little hot water to reach your desired consistency.
- 10
Garnish with fresh chopped coriander before serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โSoaking the dal beforehand significantly reduces cooking time.
- โFor a richer flavor, you can use ghee instead of oil.
- โSome variations include adding dried plums (aloo bukhara) for a slight tanginess.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Use a mix of dals like toor dal or masoor dal along with chana dal for a different texture.
- A tempering (tadka) of fried onions and cumin seeds can be added at the end.