Learn To Make Dal Gosh – A Delicious and Hearty Lentil And Goat Meat Stew

Dal Ghosh
Image credits: Tengyart via Unsplash

Dal Ghosh is a mouthwatering lentil and goat meat stew that is tender, flavorful and great for a protein-rich meal. Here’s an easy recipe to help you make this wonderful meal and be able to share it with your family and guests.

Where Did Dal Gosh Come From?

Dal (lentils) gosh (goat) is said to have been around since the reign of the Mughal Empire (1526-1858). In fact, it was one of many favorite cuisines of Indo-Persian origins.

Some consider Mughlai cuisine as a “hybrid” version of food in India due to its historical background and royal influence. Dal gosh is no exception since we reckon it was probably one of the favorites of Mughali cuisine.

Dal lentils were incorporated into many dishes, just like this famous and easy dal ghosh recipe that we’re sharing today.

Dal ghosh continues to be celebrated and loved for the deep flavors, texture and let’s face it, hearty deliciousness.

Families throughout South Asia are familiar with the meal even if they don’t eat it. Since it contains goat meat, it is more for the meat-lovers. We are sure that some of the ingredients can be swapped, for instance, the meat for paneer. Sure, it might change in taste, but it could still be a fantastic dish to keep on your homecooked menu.

Why Eat Food Packed With Dal?

Dal has so many nutritious values and it adds this goodness to your diet whether you’re vegetarian or eat meat.

Dal or lentils are rich in:

  • Polyphenols – To help with brain function, blood sugar levels and acts as an antioxidant
  • Plant-based protein – This is a good source of protein for vegetarian and vegan diets
  • An iron source – Which the blood needs to help move oxygen through the blood and to the organs
  • Fiber – Helps the body with peristalsis which is needed for good digestion

Furthermore, you can also get the much-needed benefits of folic acid and magnesium through lentils.

Not all lentils are equal though. Some lentil types may contain higher nutritional value than others and this is what usually sets their price in supermarkets. You could opt to mix your lentils and get a bit of everything in your dal dish each time you have them.

How To Make Dal Gosh – Pressure Cooker Or Instant Pot Style

The dal ghosh recipe might seem intimidating, but it is relatively easy to make. You may work from the recipe for the first few attempts, but after that, you should get the hang of it and be able to put your own signature to the recipe.

Ingredients:

  • ½ cup of split pigeon peas (soaked for 2 hours before use)
  • ¼ cup red lentils (soaked for 2 hours)
  • ¼ cup split chickpeas (chana dal) also soaked for 2 hours
  • 2 tablespoons of vegetable oil
  • 1teaspoon cumin seeds
  • 1 onion (chopped)
  • 1 pound of goat meat (you can use lamb if you want)

Note: We prefer pieces of meat with the bones inside and usually request the leg portion of the thigh of the goat. Goat meat is nice and tender and even sweet on the palate. This is probably why the goat is the first choice when it comes to selecting meat for the easy dal gosht recipe.

  • 2 serranos or green chillis slit with the seeds in place
  • 3 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 2 teaspoons coriander (ground powder)
  • Salt to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ turmeric
  • 1 teaspoon paprika
  • ¼ teaspoon black pepper (freshly ground)
  • Cayenne to taste
  • 2 fresh tomatoes (finely diced)
  • 4 cups of water (or as needed)
  • 2 tablespoons coriander leaves (chopped)
  • 2 tablespoons mint leaves (chopped)

Method:

After having soaked the lentils, rinse, drain and set them aside.

Next, hit that saute button on the instant pot and add the cumin seeds and let them turn brown. Then, add the goat meat pieces and onion and saute for 7 minutes or until browned.

Throw in the peppers, garlic and ginger. Give the mixture a quick stir and then add your chopped tomatoes.

Next, pour in the lentil mix and add the 4 cups of water to the instant pot. Mix and then close the lid and cook for 30 minutes. Do this part under high pressure.

Let the pressure release naturally and then plate up. You can garnish with coriander and mint leaves.

The dal gosht dish pairs wonderfully with roti or any other flatbread as well as rice.

Quickfire Tips:

Tip #1 – Just as you could swap meat for paneer, you can also swap the type of meat you use in dal gosh. Some people prefer a mutton dal gosht instead of the goat meat version.

Tip #2 – To help speed up the cooking process, allow the lentils to soak for at least 1 to 2 hours.

Tip #3 –  If you don’t have a pressure cooker or an instant pot, you can still make this meal with a regular stovetop pot. Try and use a non-stick or heavy-based pot. These are usually great for cooking. 

Nutritional Value Estimates

Calories 715kcal, fat 34.9g, saturated fat 5g, polyunsaturated fat 4g

Monounsaturated fat 20g, sodium 2mg, potassium 100mg, fiber 8g,

Sugar 6.5g, protein 50g

FAQ

Can we use chickpeas instead of masoor dal to make dal gosh?

Yes, you can. That’s why we love South Asian cooking because it is versatile and every region may have their own variation to the dish. You can definitely swap the legumes to suit your choice and dietary needs.

What goes well with dal gosh?

You can eat dal gosh with naan bread, chapatis or rice. You can even have it as is if you wanted.

How long do you cook the gosh for dal gosh?

Cooking time depends on what you’re using to cook the meat in. An instant pot or pressure cooker is usually quick and you could cook it for 30 minutes while in a normal stovetop pot it could take 45minutes to an hour. You’ll have to check once it is soft it should be done.

How many calories are there in dal gosh?

The calorie count can vary for each recipe version, but dal gosh might have about 300 – 450kcal.

Conclusion To Making Dal Gosh

The dal ghosh recipe has probably evolved over the years, still maintaining its superb flavors and textures and remaining a meal that many folks love. Are you invested in this historical cuisine? Tell us how it turns out for you and if you’ve made another version of dal ghosh before.