I think almost everyone knows what Dal or Dhal is today. In it’s simplicity, it wows everyone. A Dhal made with lentils typically Masoor or Chana Dhal is Vegetarian and mostly Vegan. This version is for the meat eaters 🙂

Silky Toor Dhal is cooked together with chunks of meat and then mixed together with a masala base of spices, onions, chillies and tomatoes.

Dal Gosht in it’s simplest translation is Lentil curry with Meat. And boy is it delicious! This recipe can be made with Lamb or Mutton and Toor Dhal or split pigeon peas. I’m using my Instant Pot in this recipe to cook my meat together with my lentils till it’s super tender and will then fold it into my spice base. Perfect for Fall or Winter, this is comfort food at it’s best!

Dal Gosht

3.60 from 10 votes


Meat & Lentils

  • 1 cup split Pigeon peas – Toor Dhal soaked and washed
  • 2 lbs Lamb or Mutton bone in meat
  • 1 tbsp Salt
  • 1/2 tsp Turmeric
  • 1 inch piece Ginger
  • 2 cups Water


  • 2.5 cups sliced Onions
  • Salt to caramelize
  • 2 dried Kashmiri Chillies
  • 2 green Chillies 1 whole, 1 sliced
  • 1 tbsp julienne of Ginger
  • 1 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 cup diced Tomatoes
  • 2 tbsps Ginger & Garlic paste
  • 1 tsp of Chilli powder
  • 1 tsp Garam Masala
  • 1/2 – 1 cup Water as required
  • Salt to taste
  • Chopped Coriander for garnish


  • Add oil to the Instant Pot or a Pressure Cooker and brown the meat
  • Add salt, turmeric and pieces of Ginger that will be discarded later
  • Add the dal, the water, cover and cook on Pressure Cooker mode for 30 mins or 2-3 whistles on a regular pressure cooker
  • In a saute pan add oil and saute the onions, add salt to caramelize and when brown add the dried chillies, the green chillies and the julienne of ginger
  • Saute for a few mins and reserve some onions, ginger and the whole green chilli for garnish
  • Add the coriander seeds to the pot, together with the cumin seeds
  • Add the tomatoes, ginger and garlic paste, the chilli and cumin powder and the Garam Masala
  • Squish the tomatoes with the back of the spoon and add the water so it doesn’t burn
  • Once the meat is cooked, let the IP naturally release and then add it to the masala and stir
  • Add salt to taste
  • Add the reserved garnish as well as some coriander