Daal Gosht Recipe (Pakistani Style)
🍛 Daal Gosht Recipe (Pakistani Style)
A hearty, flavorful, and classic Pakistani curry made with tender meat and lentils. Perfect with rice or naan!
⭐ Ingredients
For Meat & Lentils
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½ kg mutton or beef (bone-in for flavor)
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1 cup chana daal (soaked for 1 hour)
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1 medium onion (finely sliced)
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2 medium tomatoes (chopped)
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1 tbsp ginger paste
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1 tbsp garlic paste
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3–4 tbsp oil
Spices
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1 ½ tsp salt (adjust to taste)
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1 tsp red chilli powder
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1 tsp turmeric
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1 tsp coriander powder
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1 tsp cumin powder
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½ tsp black pepper
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½ tsp garam masala
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1 bay leaf
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1 cinnamon stick
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2 cloves
For Tempering (Tarka)
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2 tbsp ghee or oil
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1 tsp cumin seeds
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3–4 dried red chilies
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1 tsp crushed garlic (optional)
For Garnish
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Fresh coriander
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Green chilies (slit)
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Julienned ginger
🍳 Instructions
Step 1: Cook the Meat
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Heat oil in a pot.
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Add onions and fry until light golden.
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Add meat, ginger, and garlic paste. Fry for 4–5 minutes.
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Add tomatoes and all spices. Cook until tomatoes soften.
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Add 2–3 cups of water.
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Cover and cook:
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Mutton: 35–40 minutes
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Beef: 45–55 minutes
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Pressure cooker: 20 minutes
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Meat should be tender before adding lentils.
Step 2: Cook the Lentils
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Add soaked chana daal to the pot.
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Add 1 more cup of water if needed.
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Cover and cook for 20–25 minutes until daal becomes soft but not mushy.
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Mix gently—daal should keep its shape but blend with gravy.
Step 3: Prepare the Tarka (Tempering)
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Heat ghee in a small pan.
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Add cumin seeds, dried red chilies, and optional crushed garlic.
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Fry just until fragrant.
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Pour the sizzling tarka over the daal gosht.
Step 4: Final Touch
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Add green chilies and coriander.
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Sprinkle garam masala.
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Let it simmer for 5 minutes.
🍽️ Serving Suggestions
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Serve hot with:
✔ Steamed rice
✔ Roti or naan
✔ Zeera rice
✔ Fresh salad and raita
🔍 Keywords for This Recipe
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