Dal Gosht Recipe is a delicious and hearty traditional dish that combines tender mutton pieces with protein-rich lentils. This Pakistani Dal Gosht is a flavourful comfort food made with minimal ingredients yet packed with robust spices like ginger, garlic, turmeric, garam masala, and red chili powder. It is slow-cooked for an irresistible aroma and perfect melt-in-the-mouth meat texture.
A perfect blend of mutton and lentils, this Indian Dal Gosht Recipe is ideal for festive occasions or special weekend meals. Made using moong dal, masoor dal, or chana dal, it provides a wholesome and satisfying experience. The rich, spicy gravy pairs beautifully with hot steamed rice or fluffy roti.
What makes this Easy Dal Gosht Recipe special is its one-pot cooking method, which locks in all the flavors and nutrients. It is a great choice for those who want to try a homemade Dal Gosht without spending hours in the kitchen. Whether you are preparing a family dinner or impressing guests with traditional cuisine, this recipe is a guaranteed hit.
Perfect for Ramadan, Eid, or Sunday lunch, Dal Gosht with Mutton is a soul-warming dish that brings authentic South Asian flavors to your table. Learn how to make Dal Gosht at home with simple steps and easy-to-find ingredients. Add this One Pot Mutton Dal Gosht Recipe to your cooking list today for a rich and satisfying meal.
Ingredients for DAL GOSHT WITH DAL PULAO
Steps for DAL GOSHT WITH DAL PULAO
DAL GOSHT WITH DAL PULAO
Ingredients
For Dal Gosht
½ cup chana dal
¼ cup toor dal
¼ cup masoor dal
4 cups water
1 tsp salt
½ tsp turmeric powder
2 tsp ginger garlic paste
1 tbsp oil
5–6 tbsp oil (for cooking mutton)
1 piece cinnamon
1 black cardamom
3 green cardamoms
3 cloves
2 medium onions (chopped)
500 grams mutton (washed and dried)
1 tbsp ginger garlic paste
1½ tsp salt
2 medium tomatoes (chopped)
½ tsp turmeric powder
1 tbsp green chili paste (made from 5–6 green chilies)
½ cup water
400 grams bottle gourd (lauki)
peeled and chopped
1 tbsp coriander powder
1 tbsp red chili powder
1 tsp cumin powder
fresh coriander (for garnishing)
For Masala Powder (Roasted and Ground)
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp fennel seeds
8–10 black peppercorns
1 star anise
3 green cardamoms
seeds of 1 black cardamom
2 cloves
1 piece mace (javitri)
1 small piece cinnamon
1 bay leaf
1 tbsp kasuri methi
For Final Cooking
2 tbsp tamarind pulp
fresh coriander (for mixing and garnishing)
For Chana Dal Pulao
1 tbsp oil
2 tsp ghee
1 bay leaf
1 black cardamom
2 green cardamoms
½ star anise
2 cloves
1 small cinnamon stick
3 dry red chilies
¼ cup soaked chana dal
1 tsp kasuri methi
water (as required)
1½ tsp salt
2 cups rice (400g Kolam rice)
few drops of lemon juice
Steps
1. Soak & Cook the Lentils Combine ½ cup chana dal, ¼ cup toor dal, and ¼ cup masoor dal (approx. 1 cup or 200g total). Wash and soak for 2 hours. Transfer to a pressure cooker with 4 cups water, 1 tsp salt, ½ tsp turmeric, 2 tsp ginger-garlic paste, and 1 tbsp oil. Pressure cook: 1 whistle on high, then simmer for 10 mins.
2. Cook the Mutton In a pot, heat 5–6 tbsp oil. Add 1 cinnamon stick, 1 black cardamom, 3 green cardamoms, and 3 cloves. Add 2 chopped onions and sauté until golden. Add 500g mutton (washed and dried) and fry on high flame for 2–3 minutes until the color changes. Add 1 tbsp ginger-garlic paste and 1½ tsp salt. Sauté 2–3 mins. Add 2 chopped tomatoes, ½ tsp turmeric, 1 tbsp green chili paste. Cook for 2–3 mins, then add ½ cup water. Pressure cook for 1 whistle, then 12–15 mins on low flame.
3. Prep Bottle Gourd While mutton cooks, peel and cut 400g bottle gourd (lauki) into medium cubes. Soak in water with 1 tsp salt. Set aside.
4. Mix Dal & Bottle Gourd Once lentils are soft, lightly whisk them. Add bottle gourd and cook uncovered until it is 50% done.
5. Combine Mutton with Spices Check mutton—should be 90% cooked. Add 1 tbsp coriander powder, 1 tbsp red chili powder, and 1 tsp cumin powder. Fry well. Skim off extra oil for garnish. Add chopped coriander.
6. Prepare Masala Powder Dry roast: 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp fennel seeds, 8–10 peppercorns, 1 star anise, 3 green cardamoms, seeds of 1 black cardamom, 2 cloves, 1 piece mace, 1 small cinnamon, 1 bay leaf, and 1 tbsp kasuri methi. Cool, then grind coarsely.
7. Combine Everything In a large pot, mix cooked dal + lauki, fried mutton masala, and ground masala powder. Boil 4–5 minutes on high. Add 2 tbsp tamarind pulp. Taste and adjust. Cover and cook on low for 10–12 mins until everything blends.
Chana Dal Pulao Method 1. Cook Chana Dal Heat 1 tbsp oil + 2 tsp ghee. Add 1 bay leaf, 1 black cardamom, 2 green cardamoms, ½ star anise, 2 cloves, 1 small cinnamon stick, and 3 dry red chilies. Add ¼ cup soaked chana dal (soaked for 2 hours). Sauté for 2–3 minutes.
2. Add Rice & Spices Add 1 tsp kasuri methi and water as needed. Bring to boil. Add 1½ tsp salt. Add 2 cups Kolam rice (washed). Stir gently. Add a few drops of lemon juice for fluffy, white rice.
3. Cook Rice Boil on high for 5 mins, then cover and steam on low for 10 mins.
Final Notes Dal should be thick but pourable; it will thicken more as it rests. Bottle gourd should be tender, not mushy. Optionally top dal with ghee and garlic tempering. Serve hot with Chana Dal Pulao.
