Dal Gosht - Instant Pot & Stovetop
Tender chunks of spiced meat and daal come together for a dish that is hearty, comforting, and easy to make!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 lb boneless beef or red meat of choice
- 1 cup chana daal (soaked for 4-6 hours or overnight)
- 3 tbsp masoor daal (soak with chana or for 30 minutes)
- 1/3 cup neutral oil for cooking
- 2/3 cup chopped onion ((1 medium))
- 1/2 tbsp ginger paste
- 1 tbsp garlic paste
- 2 green chilies (diced)
- 2 tomatoes (diced)
- 2.5 tsp salt ((measuring spoons!))
- 2 tsp coriander powder ((bhunna dhania is great here!))
- 1 tsp chili powder
- 1 tsp chili flakes ((can use just 0.5 tsp chili powder))
- 1/3 tsp turmeric
- 1-1.5 inch fresh ginger (grated or ground in a mortar and pestle )
- 1 tsp roasted cumin powder OR roughly crushed cumin seeds
- 1 tsp kasuri methi (dried fenugreek)
- 3-4 tbsp lemon juice ((to taste))
- 1/4 cup chopped cilantro
- 1/2 onion (sliced into slim crescents)
- 3-4 clove garlic (sliced)
- 1 tsp cumin seeds
- 3-4 whole dried red chilies
- 1 sprig curry leaves
Instructions
- 1
Put the pot on saute mode (high) and add your oil.
- 2
Once the oil is hot add in your onions and cook, stirring occasionally until the edges start to darken
- 3
Add in your ginger and garlic paste, sauteing for 45 seconds or until the raw smell goes away.
- 4
Now it's time to put in your tomatoes and spices and cook them sauteing every minute or so until the moisture reduces, the oil rises above the masala, and it looks like a cohesive mix (6-7 minutes)
- 5
Stir in your meat, cooking until it's browned on all sides. In a time crunch? then you can add the daals now with the meat + 2 1/4 cup water and set to pressure on manual mode (high) for 20 minutes and natural release.Otherwise for better flavour cook pressure cook the meat in the onion masala + 3/4 cup water for 10 minutes, quick release (see notes!) and then add in the daals + 2 cups water and pressure cook for another 12 minutes, letting it release naturally.
- 6
Heat your oil in a large pot and then add your onions cooking until the edges are caramel colured.
- 7
Add in your ginger and garlic paste, sauteing to get the rawness out (45 seconds or so)
- 8
Now add in your tomatoes and spices and continue to saute on medium high heat until the oil rises above the masala (5 minutes or so)
- 9
In goes your meat, move the pieces around in the masala for even browning and cook on medium heat for 10 minutes.
- 10
Add in your daals, 3 cups of water, and bring to a boil.
- 11
Simmer on low for 45-50 minutes until the daal and meat is tender.
- 12
Turn the heat off and add in all the flavour boost ingredients and adjust seasoning to preference. If you are making the baghaar then folllow the steps below!
- 13
Heat 1/4 cup oil in a small frying pan on medium heat
- 14
Once the oil is hot add your baghaar ingredients and cook until the onions are evenly amber - slightly under or over isn't a huge deal, just don't burn them!
- 15
Pour the baghaar over your daal gosht and serve with hot rice!