Dal Gosht Recipe | بیف دال گوشت | Beef Dal Gosht Recipe by Aniba Siraj in Hindi/Urdu
Recipes in this Video
Dal Gosht, a beloved dish in Indian cuisine, combines lentils with tender meat, often enjoyed during family gatherings. This dish reflects the rich culinary traditions of India, where lentils are a staple and meat dishes are celebrated for their depth of flavor. Variations exist across regions, with each adding its unique spices and cooking methods, making it a versatile favorite in homes and restaurants alike.
Ingredients
- ●lentils
- ●beef
- ●onion
- ●tomato
- ●ginger
- ●garlic
- ●green chili
- ●cumin seeds
- ●coriander powder
- ●turmeric powder
- ●red chili powder
- ●garam masala
- ●salt
- ●cilantro
- ●oil
Instructions
- 1Soak lentils in water for at least 30 minutes.
- 2Heat oil in a large pot over medium heat.
- 3Add cumin seeds and sauté until fragrant, about 1 minute.
- 4Stir in chopped onions and cook until golden brown, about 5-7 minutes.
- 5Add ginger and garlic, cooking for another 2 minutes until aromatic.
- 6Incorporate chopped tomatoes and green chili, cooking until tomatoes soften, about 5 minutes.
- 7Add beef pieces and cook until browned on all sides, about 8-10 minutes.
- 8Sprinkle in turmeric, coriander, red chili powder, and salt, stirring to coat the meat.
- 9Pour in water to cover the meat and bring to a boil.
- 10Reduce heat to low, cover, and simmer for 1.5-2 hours until beef is tender.
- 11Stir in cooked lentils and simmer for an additional 20-30 minutes.
- 12Add garam masala and mix well before removing from heat.
- 13Garnish with chopped cilantro before serving.
Ingredient Alternatives
beef
Healthier: chicken
Cheaper: mutton
Chicken is lower in fat and mutton can be more affordable in some regions.
lentils
Healthier: split peas
Cheaper: pulses
Split peas provide similar texture and flavor at a lower cost.
oil
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil adds a unique flavor while vegetable oil is often less expensive.
green chili
Healthier: jalapeño
Cheaper: bell pepper
Jalapeños maintain heat with fewer calories, while bell peppers are milder and cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup sabut masoor dal (whole red lentils)
- ●4 cups water
- ●1 medium onion, finely chopped
- ●2 medium tomatoes, chopped
- ●2 green chilies, slit
- ●1 tsp ginger-garlic paste
- ●1/2 tsp turmeric powder
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1 tsp garam masala
- ●2 tbsp oil or ghee
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Rinse the sabut masoor dal under running water until the water runs clear.
- 2In a large pot, add the rinsed dal and water. Bring to a boil over medium heat.
- 3Once boiling, reduce the heat to low and simmer for about 30-40 minutes, or until the dal is tender.
- 4In a separate pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
- 5Add the chopped onions and sauté until they turn golden brown.
- 6Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.
- 7Add the chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes soften.
- 8Once the dal is cooked, add the onion-tomato mixture to the pot of dal. Stir well to combine.
- 9Add garam masala and adjust seasoning if necessary. Simmer for an additional 5 minutes.
- 10Garnish with fresh coriander leaves before serving.
Equipment
Chana ki daal is a staple dish in Indian cuisine, often enjoyed with rice or roti. It is rich in protein and commonly prepared in households across India.
Ingredients
- ●1 cup chana dal (split chickpeas)
- ●4 cups water
- ●1 medium onion, finely chopped
- ●2 medium tomatoes, chopped
- ●2 green chilies, slit
- ●1 tsp ginger-garlic paste
- ●1/2 tsp turmeric powder
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1 tsp garam masala
- ●2 tbsp oil
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Rinse the chana dal under cold water until the water runs clear.
- 2In a pot, add the rinsed chana dal and 4 cups of water. Bring to a boil, then reduce heat and simmer until the dal is tender, about 30-40 minutes.
- 3In a separate pan, heat the oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- 4Add the chopped onions and sauté until they turn golden brown.
- 5Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.
- 6Add the chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes soften and the oil separates from the mixture.
- 7Once the dal is cooked, drain any excess water and add it to the onion-tomato mixture. Stir well to combine.
- 8Add garam masala and adjust salt if necessary. Cook for an additional 5-10 minutes to let the flavors meld together.
- 9Garnish with fresh coriander leaves before serving.
- 10Serve hot with rice or flatbreads.
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