EPISODE # 437

DAL GOSHT RECIPE | MUMBAI BHATYARA STYLE DAL GOSHT | MUTTON RECIPES | GRAVY RECIPES BY AYESHA'S WORLD


  • PREPARATION TIME: 15 Mins
  • COOKING TIME: 25 Mins
  • SERVINGS: 3-4
INGREDIENTS:
  1. Mutton PIeces - 600 gms
  2. Bottle Gourd - As Required
  3. Chana Dal - 1 Cup
  4. Masoor Dal - 2 Cups
  5. Onion - 1 Big (Sliced)
  6. Tomatoes - 3 Big (Diced)
  7. Ginger Garlic Paste - 1 tbsp
  8. Turmeric Powder - 1/2 tsp
  9. Red Chilli Powder - 1 tbsp
  10. Coriander Powder - 2 tbsp
  11. Garam Masala Powder - 1 tsp
  12. Tamarind - Handful (Soak it in water & extract pulp)
  13. Green Cardamom - 2
  14. Cloves - 3
  15. Bay Leaf - 2
  16. Cumin Seeds- 1 tsp
  17. Green Chillies - 2
  18. Salt - To Taste
  19. Oil - 3 Spoons
SPECIAL DAL GOSHT MASALA:
  1. Caraway Seeds - 1 tsp
  2. Nutmeg - 1
  3. Maze - 1
  4. Green Chillies - 8-10
  5. Green Coriander - 1/2 Bunch
METHOD:
  1. Soak chana dal for 2-3 hours & let it boil by adding a pinch of turmeric powder.
  2. Take a vessel, add masoor dal & boil it by adding a little turmeric powder.
  3. Mix the boiled dal with the back of a masher.
  4. Take a mixer jar, add all the ingredients of special dal gosht masala (1-5) & grind well.
  5. Peel the skin of bottle gourd, dice it & soak it in water for a few mins.
  6. Heat a pressure cooker. Add oil, add dry spices (9-12) & saute.
  7. After a min, add onion & saute.
  8. After 3-4 mins, add green chillies & saute.
  9. Add mutton pieces & saute.
  10. Add ginger-garlic paste & saute.
  11. After 3-4 mins, add the grounded special dal gosht masala & saute.
  12. After 2-3 mins, add all dry powders, salt & saute.
  13. Put the lid, on high flame, bring cooker on full pressure & let it cook until 3-4 whistles or until the mutton tenders.
  14. After 3-4 whistles, after the mutton turns tender, add bottle gourd.
  15. Place the lid, bring cooker on full pressure & on high flame,cook until 1 whistle.
  16. After 1 whistle, heat an open vessel, transfer the mutton gravy into it. Add boiled chana dal. Add masoor dal.
  17. Turn on the flame. Add tamarind pulp. Mix well.
  18. Simmer it for 10-15 mins, add salt, garam masala powder if needed.
  19. After 10-15 mins, once it starts boiling, turn off the flame. Put the lid half-covered.
  20. Serve hot with jeera rice.
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