Bharuchi Dal Chawal – Fiery Lentil and Meat Curry

Burmawala Kitchen 0 Comments
Servings: 10 Total Time: 4 hrs 15 mins Difficulty: Intermediate
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Welcome back to Burmawala Kitchen! Today, we’re diving into a beloved classic—Bharuchi Dal Chawal, also known as Dal Gosht. This fiery, delicious lentil and meat curry paired with flavoursome rice is perfect for any special occasion. Follow along to recreate this delightful dish in your own kitchen.

Ingredients:

For the Meat Marinade:

  • 1 kg Boned mutton
  • 1 tablespoon Salt
  • 1 tablespoon Ginger paste
  • 1 tablespoon Garlic paste
  • 1 teaspoon Ground peppercorn
  • 1 teaspoon Ground star anise
  • 1 teaspoon Fennel powder
  • 1 teaspoon Mace powder
  • 1 tablespoon Garam masala
  • 1 tablespoon Kashmiri chili powder
  • 2 tablespoons Dhania jeera (coriander and cumin powder)
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red hot chili powder

For the Lentils:

  • 300 grams Toor dal, soaked for 20 minutes

For the Curry:

  • 1/4 cup Oil
  • 1 teaspoon Peppercorn
  • 1 teaspoon Clove
  • 1 teaspoon Green cardamom
  • 1 teaspoon Black cardamom
  • 1 teaspoon Shahi jeera
  • 3 Whole dried Kashmiri red chilis
  • 1 teaspoon Jeera (cumin seeds)
  • 2 Bay leaves
  • 2 Small cinnamon sticks
  • 2 Large onions, sliced
  • 1 tablespoon Ghee
  • 25 grams Curry leaves
  • 2 Whole green chilis
  • 2 Tomatoes, chopped
  • 1 teaspoon Kasuri methi (dried fenugreek leaves)
  • 4 cups Water
  • Fresh coriander, chopped (for garnish)

For the Rice:

  • 3 tablespoons Ghee
  • 1 tablespoon Oil
  • 1 teaspoon Jeera (cumin seeds)
  • 2 Bay leaves
  • A pinch each of Cardamom, cloves, peppercorn, cinnamon stick, and black cardamom
  • 1 Small onion, sliced
  • 100 grams Masoor dal, pre-washed and soaked
  • 1 tablespoon Salt
  • 7 cups Water
  • 3 cups Rice, pre-washed and soaked
  • 3 tablespoons Full-fat yogurt
  • 1 teaspoon Kewra essence
  • A pinch of Turmeric (optional)

For the Tadka:

  • 1 teaspoon Cumin seeds
  • 1/4 cup Oil
  • 1 tablespoon Kashmiri chili powder

Instructions:

Marinating the Meat:

  1. In a large bowl, combine the mutton with salt, ginger paste, garlic paste, ground peppercorn, ground star anise, fennel powder, mace powder, garam masala, Kashmiri chili powder, dhania jeera, turmeric powder, and red hot chili powder.
  2. Mix thoroughly until the mutton is well coated. Set aside.

Preparing the Lentils:

  1. Soak the toor dal for 20 minutes.

Cooking the Curry:

  1. Heat a quarter cup of oil in a large pot over medium heat.
  2. Add the dry aromatics: peppercorn, clove, green cardamom, black cardamom, shahi jeera, whole dried Kashmiri red chilis, jeera, bay leaves, and cinnamon sticks. Fry for 2 minutes until fragrant.
  3. Add the sliced onions and fry until they turn translucent, about 10 minutes.
  4. Add 1 tablespoon of ghee to the onions for additional flavour.
  5. Add curry leaves and green chilis, and fry for another 3 minutes.
  6. Add chopped tomatoes and cook until softened and combined with the onions, about 10 minutes.
  7. Add the marinated meat and fry for 10 minutes until seared and the spices are well melded.
  8. Add the soaked toor dal and mix well.
  9. Add 1 teaspoon of kasuri methi and mix again.
  10. Add 4 cups of water (or enough to cover the meat). Bring to a boil, cover, and simmer on low heat for 3 hours until the meat is tender.

Preparing the Rice:

  1. In a large pot, heat 3 tablespoons of ghee and 1 tablespoon of oil.
  2. Add jeera, bay leaves, cardamom, cloves, peppercorn, cinnamon stick, and black cardamom. Fry for 3 minutes.
  3. Add the sliced onion and fry until softened, about 5 minutes.
  4. Add pre-washed and soaked masoor dal and 1 tablespoon of salt. Fry for another 5 minutes.
  5. Add 7 cups of water, bring to a boil, cover, and cook for 10 minutes.
  6. Add pre-washed and soaked rice. Boil until the rice rises to the top.
  7. Add full-fat yogurt and kewra essence. Mix well.
  8. Optionally, add a pinch of turmeric for color.
  9. Seal the pot with metal foil, cover with a lid, and cook on low heat for 30 minutes.

Making the Tadka:

  1. Dry roast cumin seeds in a small pan until fragrant.
  2. Add oil and heat.
  3. Add Kashmiri chili powder, quickly move it around, and pour it over the dal.

Final Assembly:

  1. Garnish the dal with fresh coriander.
  2. Serve the dal directly over the prepared rice.

Happy cooking!

Bharuchi Dal Chawal – Fiery Lentil and Meat Curry

Bharuchi Dal Chawal, also known as Dal Gosht. This fiery, delicious lentil and meat curry paired with flavoursome rice is perfect for any special occasion

Author: Burmawala Kitchen Cooking Method: Cuisine: Courses: Recipe Keys: High Protein Non Vegetarian Slow Cooker Recipes
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Prep Time 15 mins Cook Time 4 hrs Total Time 4 hrs 15 mins Difficulty: Intermediate Servings: 10 Estimated Cost: $ 15 Best Season: Suitable throughout the year

Ingredients

For the Meat Marinade:

For the Lentils:

For the Curry:

For the Rice:

For the Tadka:

Instructions

Video

Marinating the Meat:

  1. In a large bowl, combine the mutton with salt, ginger paste, garlic paste, ground peppercorn, ground star anise, fennel powder, mace powder, garam masala, Kashmiri chili powder, dhania jeera, turmeric powder, and red hot chili powder.
  2. Mix thoroughly until the mutton is well coated. Set aside.

Preparing the Lentils:

  1. Soak the toor dal for 20 minutes.
  2. Cooking the Curry:
  3. Heat a quarter cup of oil in a large pot over medium heat.
  4. Add the dry aromatics: peppercorn, clove, green cardamom, black cardamom, shahi jeera, whole dried Kashmiri red chilis, jeera, bay leaves, and cinnamon sticks. Fry for 2 minutes until fragrant.
  5. Add the sliced onions and fry until they turn translucent, about 10 minutes.
  6. Add 1 tablespoon of ghee to the onions for additional flavour.
  7. Add curry leaves and green chilis, and fry for another 3 minutes.
  8. Add chopped tomatoes and cook until softened and combined with the onions, about 10 minutes.
  9. Add the marinated meat and fry for 10 minutes until seared and the spices are well melded.
  10. Add the soaked toor dal and mix well.
  11. Add 1 teaspoon of kasuri methi and mix again.
  12. Add 4 cups of water (or enough to cover the meat). Bring to a boil, cover, and simmer on low heat for 3 hours until the meat is tender.

Preparing the Rice:

  1. In a large pot, heat 3 tablespoons of ghee and 1 tablespoon of oil.
  2. Add jeera, bay leaves, cardamom, cloves, peppercorn, cinnamon stick, and black cardamom. Fry for 3 minutes.
  3. Add the sliced onion and fry until softened, about 5 minutes.
  4. Add pre-washed and soaked masoor dal and 1 tablespoon of salt. Fry for another 5 minutes.
  5. Add 7 cups of water, bring to a boil, cover, and cook for 10 minutes.
  6. Add pre-washed and soaked rice. Boil until the rice rises to the top.
  7. Add full-fat yogurt and kewra essence. Mix well.
  8. Optionally, add a pinch of turmeric for colour.
  9. Seal the pot with metal foil, cover with a lid, and cook on low heat for 30 minutes.

Making the Tadka:

  1. Dry roast cumin seeds in a small pan until fragrant.
  2. Add oil and heat.
  3. Add Kashmiri chili powder, quickly move it around, and pour it over the dal.

Final Assembly:

  1. Garnish the dal with fresh coriander.
  2. Serve the dal directly over the prepared rice.
Keywords: Bharuchi Dal Chawal, Dal Gosht, Baruchi, Chawal, Rice, Pulao, Indian Dal Chawal, Lentils, Mutton,
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