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Dal Gosht

3.12 from 9 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