Chef’s Nectar, “Dal Ghost” traditional delicacy of Maharashtra 👌👍

Dal Gosht

Dal Ghost is delicious mutton dish famous across Indian subcontinent’s, It is basically a mutton masala simmered with dal and pairs best with khushka and bagharey rice 🥰

Dal Ghost is one of the very popular Mutton Dish India and its subcontinent’s. It is basically a mutton simmered with spices, mixture of toor dal and masoor dal, or just any either of them. Whereas, dalchaa is mutton simmered with spices and chana dal (split bengal gram dal) with slight different method. Just to pair the dal with luscious red meat to give a punch to make the lentil delicious and fill with extra energy. Try this simple and exotic recipe during weekend when everybody is at home. Everybody will sure your this exclusive innovative preparation😋👍

Ingredients for making the Dal Ghost😘

  • 750 grams Lamb (mutton on bone)
  • 3/4 cup split pigeon pea (toor dal)
  • 3/4 cup split red lentils (masoor dal)
  • 3 onions medium size, finely sliced
  • 2 tomatoes medium size, finely chopped
  • 1 tablespoon garlic paste
  • 3/4 tablespoon ginger paste
  • 2 bay leaves
  • 1/2 tablespoon coriander powder
  • 2 teaspoons red chili powder
  • 1 tsp turmeric powder
  • 3-4 green chillies finely chopped or crushed
  • 8-10 curry leaves
  • Juice of 1 large lemon
  • Water or stock as per your requirements
  • Salt to taste
  • 5 tablespoons oil/ Desi Ghee
  • 1teaspoon Chopped fresh coriander

For making the Masala/powder

  • 6 green cardamom
  • 10 black peppercorns
  • 2 inch cinnamon stick
  • 8 cloves
  • 2 black cardamom
  • 1.5 tsp cumin seeds
  • 1 star anise
  • 1.5 tsp fennel seeds
  • A small piece of stone flower dagad phool, if available (Panther ka Phool)

For tempering/Tadka

  • 1 teaspoon cumin seeds
  • 3-4 red chillies whole
  • 4-5 garlic cloves chopped
  • 1/2 teaspoon red chili powder
  • 2 tablespoons ghee

Method of making the Dal Ghost👍

  • To start with dry ingredients to roast the fennel seeds, cumin seeds, cinnamon, elaichi, black cardamom, cloves, black peppercorns, star anise, and stone flower.
  • Then add the roasted whole spices into a grinder and grind it to fine powder.
  • To boil dal, firstly, clean and wash the dal well. Add it to pressure cooker along with 1/2 tsp of turmeric powder and 4 cups of water.
  • Cover and cook until the dal is done.
  • To begin with, heat oil in a pressure cooker. Once the oil heats up, add onions and fry until translucent.
  • Then, add bay leaves and green chilies and fry for few seconds
  • Now add mutton and saute on high for another 2 minutes
  • Then, add ginger paste and garlic paste, saute for 2 minutes until it becomes fragrant.
  • Add chopped tomato, red chili powder, turmeric powder, coriander powder and cook for another 3-4 minutes. So that the whole mixture will combined together.
  • Once the tomato will be softens, add ground masala powder and mix well until it gives the nice aroma.
  • Then add 3 cups of water, bring it to a boil, cover and cook until mutton is done. You can pressure cook or cook in a deg/handi. Summer the heat and let it cook for 15 to 20 minutes until the meat will become tender.
  • Once the meat is done, Then add boiled dal and mix in the cooked meat. Then add curry leaves and mix.
  • Add chopped mint leaves and bring it to a boil. Then, simmer the dal gosht on low for 5-7 minutes
  • For Tempering/Tadka
  • In heavy bottom pan heat ghee. Add cumin seeds, allow it to crackle, Add garlic and fry anoter few seconds.
  • When it starts turning light golden brown, add whole red chili and fry for another few seconds.
  • Add chili powder and immediately switch off the heat. Pour the tadka over the dal and let it cover with the lid for a while.
  • Take out dal ghost in serving dish or a bowl and serve hot dal gosht garnished with chopped coriander accompanied with bagharey chawal, pulao or steamed rice. As per your preferences.😋👍

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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