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!
Servings 6
Equipment
- 1 Instant Pot OR a large pot
Ingredients
Daal Gosht Base
- 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
- ⅓ cup neutral oil for cooking
- ⅔ cup chopped onion (1 medium)
- ½ 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)
- ⅓ tsp turmeric
Flavor Boosts
- 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)
- ¼ cup chopped cilantro
Baghaar or Tadka (Optional)
- ½ onion (sliced into slim crescents)
- 3-4 cloves garlic (sliced)
- 1 tsp cumin seeds
- 3-4 whole dried red chilies
- 1 sprig curry leaves
Instructions
Instant Pot
- Put the pot on saute mode (high) and add your oil.
- Once the oil is hot add in your onions and cook, stirring occasionally until the edges start to darken
- Add in your ginger and garlic paste, sauteing for 45 seconds or until the raw smell goes away.
- 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)
- 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 ¼ 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 + ¾ 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.
Stove top
- Heat your oil in a large pot and then add your onions cooking until the edges are caramel colured.
- Add in your ginger and garlic paste, sauteing to get the rawness out (45 seconds or so)
- 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)
- In goes your meat, move the pieces around in the masala for even browning and cook on medium heat for 10 minutes.
- Add in your daals, 3 cups of water, and bring to a boil.
- Simmer on low for 45-50 minutes until the daal and meat is tender.
Flavour Boosts
- 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!
Baghaar/ Tadka/ Tempering
- Heat ¼ cup oil in a small frying pan on medium heat
- 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!
- Pour the baghaar over your daal gosht and serve with hot rice!
Notes
Confession: Because of it's rich masala base when I am making it for the house I often skip the baghaar or tempering over top because it is so delicious anyway!
TIP: Chana daal really soaks in salt, so if you feel like it's bland don't be shy! I add lemon to lessen the need to add salt, but you can always adjust to taste
Garam Masala: I will sometimes add the following whole spices to the oil before onions: 4-5 cloves, 1 small piece cinnamon, ½ tsp cumin seeds, ½ tsp whole black pepper, but I can't say it's a family friendly move. If your family is comfortable with whole spices then feel free to add them in!
Goat Meat: Goat meat tends to vary in cooking time by cut/age. I recommend doing the first cook for 10 minutes and then checking for toughness. If it is super tough then add 5 minutes to your second cook.
Veal: Veal cooks faster than beef so 10+10 is good for time!
Quick Release: Quick release is when you open the vent of the IP and let all the steam out to release pressure quickly. You absolutely MUST cover the pressure valve with a clean kitchen towel to avoid steam burns or the steam damaging your cabinets!
Natural Release: Turn the IP off and walk away, after about 15 minutes most of the pressure build up in the pot will have dissipated, turn the valve to release the remaining pressure.
