Chana Dal Gosht

Name: Chana Dal Gosht
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
Ingredients: 3 cups Chana dal; 1 kg Boned mutton; 1 tbsp Salt; 2 tbsp Garlic paste; 2 tbsp Ginger paste; 1 tbsp Turmeric powder; 1 tsp Garam masala; 2 tbsp Kashmiri chili powder; 1 tsp Red chili powder; 2 tbsp Dhana Jeera; 1/4 cup Oil; 2 medium-sized onions; 4 bay leaves; 1 tsp peppercorns; 1 tsp cloves; 1 small cinnamon stick; 2 Black cardamoms; 1 tsp Green cardamoms; 1 tsp Fennel seeds; 3 small ginger; 10 Green chilis; 1 tbsp Ghee; 250 grams tomatoes; 1 tsp black pepper powder; 3 cups water; Fresh coriander; Lime wedges

Aamna Bawa 15th June 2024

Servings: 8 Total Time: 1 hr 10 mins Difficulty: Intermediate

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Chana dal gosht is mutton and split chickpea lentils cooked together with whole spices until the meat is tender and the dal is soft and creamy. It’s an everyday favourite in many Pakistani and North Indian homes.

Aamna makes it in a pressure cooker, so it’s ready in about 1 hour 10 minutes. Green chillies, fresh ginger and a squeeze of lime at the end keep it fresh.

Why this recipe works

Soaked dal. Fifteen minutes in boiling water softens the chana dal so it cooks at the same pace as the mutton.
Whole spices and fennel. Bay leaves, cardamom, cloves, cinnamon and fennel seeds fry with caramelised onions for a deep base.
A pressure cooker. Forty-five minutes under pressure makes the mutton tender and the dal creamy.

Tips for the best chana dal gosht

Marinate longer if you can. Up to overnight makes the mutton more tender and flavourful.
Look after your pressure cooker. Check the seal and follow the maker’s safety guidance.
No pressure cooker? Simmer in a heavy pot with the lid on until the mutton is tender, adding water as needed.
Adjust the heat. Use less red chilli powder and fewer green chillies for a milder curry.

What to serve with chana dal gosht

Serve with naan, tandoori roti or paratha, a squeeze of lime and a cooling raita. For another meat and lentil curry, try our Bharuchi dal chawal or chicken dhansak.

Chana Dal Gosht FAQs

What is chana dal gosht?

A curry of mutton (gosht) and chana dal, which is split, skinned black chickpeas. The dal softens into a thick, creamy gravy around the meat.

Do I need to soak chana dal?

This recipe soaks it in boiling water for 15 minutes, which is enough in a pressure cooker. If you cook it in a pot, soak it for longer.

Can I make chana dal gosht without a pressure cooker?

Yes. Cook it covered in a heavy pot on low heat until the mutton and dal are both soft. It takes longer, so top up the water as needed.

Can I use lamb or beef instead of mutton?

Yes. Lamb cooks a little faster than mutton. Beef works too but may need longer to become tender.

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

Chana Dal Gosht

Chana Dal Gosht, a delightful mutton and lentil curry that perfectly balances tender meat with hearty chana dal. This dish is a staple in many South Asian households and is sure to become a favourite at your table.

Author: Aamna Bawa Cooking Method: Curry Cuisine: Pakistani, Indian Courses: Dinner, Lunch Recipe Keys: High Protein Non Vegetarian

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Prep Time 10 mins Cook Time 60 mins Total Time 1 hr 10 mins Difficulty: Intermediate Servings: 8 Estimated Cost: £ 12 Best Season: Suitable throughout the year

Instructions

Video

Soak the Chana Dal:

In a bowl, immerse chana dal in boiling water for 15 minutes to soften.

Marinate the Mutton:

Marinate the boned mutton with salt, garlic paste, ginger paste, turmeric powder, garam masala, Kashmiri chili powder, red chili powder, and dhana jeera.
Let it marinate for at least 15 minutes.

Prepare the Base:

In a pressure cooker, heat oil and add chopped onions. Sauté until caramelized, about 5 minutes.
Add bay leaves, peppercorns, cloves, cinnamon stick, black cardamoms, green cardamoms, fennel seeds, ginger chunks, and green chilis (if using).
Fry for 3 minutes until aromatic.