Dal Ghost (Mutton in Tangy Dal Gravy)

Though I had heard a lot about the Dal Ghost while I was in Hyderabad, I did not somehow gather the courage to try out the tangy version of  mutton. My last week to Hyderabad for a family function had Dal Ghost in the menu. Being a arrant  foodie , I decided to try this. Must say it was a absolute pack of surprise for me and looked more than a complete meal with the rice.Frankly I did not bother about other options in the buffet there. When I started checking online for the recipes , I thought I should rather  invest and recreate the same taste which I had at  Hyderabad. My venture was successful and so here’s the recap for you.

The only thing to take care is to avoid adding the tamarind and salt in the initial stages. Tamarind slows the cooking process and salt removes the water content from the lamb which could lead to hardening of the lamb pieces and we know that water is best retained in them.Although when I first tried this I was sure to follow the procedure exactly,which means cook Dal and the mutton in turns and not together, but when you are running short of time (which I do generally and I am not in favor of elaborate cooking), you can cook them together atleast I did not see any change in either the aroma or the taste.

Ingredients:

For the gosht:

Mutton – 3 cups(1/2 kg)
Garlic Paste – 2 tsp
Ginger paste – 2 tsp
Salt

For the dal ::

Masoor dal – 1/2 cup
Toovar dal(Arhar) – 1/4 chana
Chana dal(Bengal gram) -1/4 cup
Urad dal(Split black lenthils) – 1/4 cup
Onions – 1 cup
Tomatoes – 1cup
Turmeric powder – 1 tsp
Tamarind paste – 2tbsp

For the tempering :

Garlic – 2 tbsp
Dry Red Chillies – 3-4
Chilli Powder – 1 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Garam Masala – 1 tsp
Oil – 3 tbsp
Salt – to taste

For the Garnish :
2 tbsp chopped corainder

Method

For the ghost:
1. Clean and wash the meat.Apply the ginger paste,garlic paste and salt and mix well. Keep aside

2. Pressure cook the mutton for 15 minutes,remove and keep aside.

For the Dal:

1. Soak the dals for 3-4 hours, if you are running short of time like me most of the times, then soak it for 1/2 hr in hot water.

2. After 1/2 hour add onions,tomatoes, turmeric powder and salt to the dals and pressure cook for 20 minutes.

3. When cooked add tamarind paste to it and cook for 1/2 hr (You may choose to add the tamarind to the Dal while pressure cooking, but make sure you cook for 10 minutes more as Tamarind hinders the cooking process )This is make sure we get a smooth paste of Dal for a Memorable “Dal Ghost”.

For the Tempering :

1. Heat oil in a pan. Add chopped garlic, dry red chillies.

2. Add chilli powder,cumin powder,coriander powder and garam masala.Keep stirring to avoid tanning the masala’s.

Procedure:

1. Add cooked Meat, Dal and tempering together.Mix well. Cook for 5-10 minutes. Server hot with Steamed Rice.

Leave a Reply

Your email address will not be published. Required fields are marked *