Name: Bharuchi Dal Chawal: Fiery Lentil and Meat Curry
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 10
Ingredients: 1 kg Boned mutton; 1 tbsp Salt; 1 tbsp Ginger paste; 1 tbsp Garlic paste; 1 tsp Ground peppercorn; 1 tsp Ground star anise; 1 tsp Fennel powder; 1 tsp Mace powder; 1 tbsp Garam masala; 1 tbsp Kashmiri chili powder; 2 tbsp Dhania jeera; 1 tsp Turmeric powder; 1 tsp Red hot chili powder; 300 G Toor dal; 1/4 cup Oil; 1 tsp Peppercorn; 1 tsp Clove; 1 tsp Green cardamom; 1 tsp Black cardamom; 1 tsp Shahi jeera; 3 Whole Dried Kashmiri red chilis; 1 tsp Jeera; 2 Bay leaves; 2 Small cinnamon sticks; 2 Large onions, sliced; 1 tbsp Ghee; 25 grams Curry leaves; 2 Whole green chilis; 2 Tomatoes, Tomatoes; 1 tsp Kasuri methi

Bharuchi Dal Chawal: Fiery Lentil and Meat Curry

Servings: 10 Total Time: 4 hrs 15 mins Difficulty: Intermediate

Why this recipe works

A fragrant marinade. Ground star anise, fennel, mace and peppercorns give the mutton a warm, layered flavour.

Plenty of curry leaves. A generous handful fried with the onions gives the curry its Bharuchi character.

Rice with masoor dal. Cooking a little dal into the rice makes it soft and savoury, ready for the curry.

A three-hour simmer. Low and slow makes the mutton tender and the dal thick and rich.

Tips for the best Bharuchi dal chawal

Fry the whole spices first. Two minutes in hot oil wakes up the flavour before the onions go in.

Cook the tomatoes down. Give them about 10 minutes until soft and blended into the onions.

Keep it low. Once the water is in, cover and simmer gently so the mutton doesn’t catch.

Make it ahead. The curry keeps well, so you can cook it the day before a gathering.

Bharuchi Dal Chawal FAQs

What is Bharuchi dal chawal?

A dish from Bharuch in Gujarat of spicy mutton and toor dal curry (dal) served with rice (chawal). It’s also known as dal gosht.

How long does Bharuchi dal chawal take?

About 4 hours 15 minutes, with around 3 hours of that simmering the mutton and dal.

Is it very spicy?

It’s a fiery curry, with Kashmiri chilli, hot chilli powder and green chillies. Use less hot chilli powder for a milder version.

What is toor dal?

Split pigeon peas, a yellow lentil that cooks down into a thick, creamy texture. Look for it in South Asian shops.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

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

Bharuchi dal chawal, lentil and meat curry with rice

Author: Aamna Bawa Cooking Method: Curry Cuisine: Indian Courses: Dinner 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

Instructions

Video

Marinating the Meat:

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.
Mix thoroughly until the mutton is well coated. Set aside.

Preparing the Lentils:

Soak the toor dal for 20 minutes.
Cooking the Curry:
Heat a quarter cup of oil in a large pot over medium heat.
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.
Add the sliced onions and fry until they turn translucent, about 10 minutes.
Add 1 tablespoon of ghee to the onions for additional flavour.
Add curry leaves and green chilis, and fry for another 3 minutes.
Add chopped tomatoes and cook until softened and combined with the onions, about 10 minutes.
Add the marinated meat and fry for 10 minutes until seared and the spices are well melded.
Add the soaked toor dal and mix well.
Add 1 teaspoon of kasuri methi and mix again.
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:

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