I host often, and usually big crowds, so I like to think I know my way around food and menus and have a pretty good understanding of what my guests will like. I am not often surprised by what hits, but you could have knocked me over with a feather when the daal gosht that I made for an iftar this year turned out to be the surprise hit of the night. Since then I have made it again and again with the same result and I think I know why. Now, before we proceed, I should remind you guys that if you are looking to make it with Chicken there is a Chicken Dal for you to try. This recipe is specifically for red meat, I cook beef more than goat, but notes for goat are also in the recipe card.
Dal Gosht: Layering Flavours
Traditionally daal gosht is a two pot affair, daal cooked separately and the meat separately, meeting together for a final simmer and the baghar. You are welcome to tweak this recipe to take that approach. If I have boiled chanay ki daal in the freezer then I do the same, but on most days it’s a one pot around here and I think that makes it tastier! Meat Masala Ingredients: the base for this dish is a richly spiced, tomato laden meat masala, it is a fairly classic approach to cooking meat and reminiscent of our favorite aloo gosht. As always my preference is to use stewing beef cubes with a little fat. Daal: I use chanay ki daal here along with a little masoor for extra creaminess. Flavor Boosters: This category of ingredients is what I truly believe makes this dal gosht so special. That just-crushed ginger, smoky pepper and cumin, the bright counterpoint of lemon, it all just combines to create a dish that is truly spectacular. So much so that I often stop right here, skipping the ubiquitous baghaar or tarka because it just seems unnecessary. Tadka or Baghaar: This final layer of sizzling cumin seeds, caramelized onions and garlic and aromatic curry leaves is the icing on the proverbial cake!
Step-by-Step: Making Dal Gosht in the IP
We start by getting some rich colour on our onions and then in with the ginger and garlic pastes, followed by the tomatoes and spices. Once these are nice and cohesive then add in your meat, sauteing on medium high heat until the color changes. Now we add in our water and set it to pressure cook for 10 minutes. Two Times, Two Reasons: I split the IP cooking time so that the meat gets a little time to absorb that delicious masala and also so that the daal holds it’s shape. If you are short on time (and/or haven’t soaked your daal long enough) then feel free to add it all in together for 20 minutes and then natural release. Once the timer goes off place a clean kitchen towel over the vent and turn the knob to quick release the pressure. This prevents not just steam burns but the inevitable mess on cabinets from the quick release. Now add in your dal and another 2 cups water and pressure cook for another 12 minutes. Turn the IP off and let it naturally release. Add you flavor bombs, mix well, taste and adjust seasoning. Then heat half a cup oil in pan on medium heat, add in your baghaar ingredients, cook until the onions are caramelized and pour that sizzling beauty over your dal gosht. Serve with steaming basmati rice, cold yoghurt, and a little achar if you are in the mood.
Make Ahead Tips
All you have to do it is cook it up to the flavor bomb point and then cool and freeze for upto 3 months or refrigerate for up to 2 days before reheating stove top and continuing the cooking.
Doubling the Dal Gosht & Commonly Asked IP Questions
Can I double this recipe?
Yes, absolutely. Double everything, but the cooking times! Those can stay the same, the IP will take longer to come to pressure and release pressure, no need to add extra time.
What is Quick Release and what is Natural Release?
Quick release means that at the end of your cooking time you open the vent and let out all the steam, natural release means you turn your IP off and let the steam subside naturally producing a more tender full flavoured dish.
Can I use a different daal?
Absolutely. My mother actually has made hers with masoor for a long time and it turns out delicious. Just add it in when you would add chanay ki daal, it does require less cooking time, but if it melds into the dal gosht that is a-okay.
What do I do if I can’t soak the Chanay ki Dal for long?
Part of the reason we soak dal is to get it tender faster, but part of it is to improve the absorption of nutrients. That said life happens and cravings strike so if you didn’t get a chance to soak for 4-6 hours then soak for 30 minutes to an hour and then add the dal in with the meat. Made this recipe? Rate it below, would love to hear what you think and see your recreations over on Instagram @flourandspiceblog
