Zaayka

Kutchi Masala Dal Gosht 🤎🍲 | Comfort food with a flavourful twist!

Made this delicious, rich and flavourful Dal Gosht using Kutchi Lazeez Dal Gosht Masala, and the taste was absolutely amazing! 😍 The perfect combination of tender mutton, creamy chana dal and aromatic spices makes this a must-try for every Dal Gosht lover. Served hot with lots of fresh coriander — pure comfort in every bite! ✨

Ingredients 📝

For the Dal:

* Soaked chana dal
* Water as required
* 1 bay leaf
* Salt to taste
* Turmeric powder

For the Gosht:

* Oil
* 1 bay leaf
* 1 black cardamom
* Sliced onions
* Mutton
* Ginger-garlic paste
* Turmeric powder
* Coriander powder
* Red chilli powder
* Salt to taste
* Kutchi Lazeez Dal Gosht Masala
* Water as required
* Fresh coriander for garnishing

Method 👩🏻‍🍳

1. Cook the dal: Add soaked chana dal, water, bay leaf and salt to a pressure cooker. Pressure cook for 3–4 whistles on medium heat, or until the dal is soft but not completely mushy. Set aside.
2. Prepare the gosht: Heat oil in a pressure cooker. Add bay leaf and black cardamom, followed by sliced onions. Sauté until golden brown.
3. Add the mutton and cook for a few minutes. Mix in ginger-garlic paste, turmeric powder, coriander powder, red chilli powder, salt and Kutchi Lazeez Dal Gosht Masala. Sauté well until the spices coat the meat.
4. Add water as required, close the pressure cooker and cook for around 5–7 whistles on medium heat, or until the mutton is tender. The number of whistles may vary depending on the cut of mutton and cooker.
5. Once the pressure releases naturally, check the mutton. Add a little more water if needed and simmer to adjust the gravy.
6. Add the cooked chana dal to the gosht, mix everything well and cook together for 5–6 minutes so all the flavours come together.
7. Garnish generously with fresh coriander and serve hot with roti, naan or steamed rice. 🤎

Pro tip: Let the dal and gosht simmer together for a few extra minutes if you prefer a thicker, richer gravy!

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