Mash Daal Gosht
A home-style recipe for Mash Daal Gosht. Serves 4–5, ready in about 80 minutes.
Ingredients
- 1 cup (200 g) mash daal (urad), washed and soaked for 1–2 hours
- 500 g mutton with bone, in pieces
- ½ cup oil
- 2 onions, sliced
- 1 tbsp ginger-garlic paste
- 2 tomatoes, chopped
- 2 tsp salt
- 1½ tsp red chilli powder
- ½ tsp turmeric
- 1 tbsp coriander powder
- 1 tsp garam masala
- For the tarka: 3 tbsp oil or ghee, 4 garlic cloves sliced, 1 tsp cumin seeds, 4 dried red chillies
Missing something?
- No beef or mutton (gosht)? Use chicken (cook for less time).
- No mash daal (urad)? Use another daal (cooking time changes).
- No onion? Use spring onions, or a little onion powder (less depth).
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
Method
- Heat the oil in the pressure cooker pan and fry the onions for 8–10 minutes until golden. Add the meat and ginger-garlic paste and fry on high heat for 5 minutes.
- Add the tomatoes, salt, chilli, turmeric and coriander powder and cook for 5 minutes until the oil separates.
- Add 1 cup water, close the pressure cooker and cook on low heat for 15–20 minutes after the first whistle (about 4–5 whistles), until the meat is tender. Let the pressure drop before opening.
- Drain the daal and add it to the open pan with 3 cups water. Cover with an ordinary lid and cook for 20–25 minutes, until the daal is soft but still holds its shape.
- Add the garam masala and a little hot water if it is too thick.
- For the tarka, heat the oil, fry the garlic until golden, add the cumin and red chillies for a few seconds, and pour it over the daal.
Tip: No pressure cooker, or prefer a lid? In step 3 add 2 cups water, cover and cook on low heat for 40–45 minutes. With beef, cook the meat for 25–30 minutes after the first whistle, or 1–1½ hours in a covered pot.