Dal Gosht – Pakistani Lentil and Meat Curry

This Dal Gosht is a wholesome and comforting dish made with mixed lentils and tender meat slow-cooked in a delicious curry.

Lentil curry or dal is a staple for many Pakistani and Indian households. Every family has its own recipes that make their dal a homecooked favorite, with different mixes of lentils and spices.

Dal can take the form of a soup served with a main dish, or a simple curry served with a side of rice – also known as dal chawal. In this case, a basic staple dish of dal is cooked with tender meat, to make a wholesome and comforting dish that is perfect for a weekend, or serving a crowd!

Comforting & Wholesome Lentil and Meat Curry

Dal Gosht is a classic dish that is served, especially in our family, for so many different celebrations!

We typically serve this Daal gosht for housewarmings and traditional baby showers (Goud Bharai) along with Lapsi – a sweet dish made with cracked wheat and nuts.

This Gosht Wali Daal is the perfect recipe if you’re looking to serve a crowd. It is:

• Easy to make for a crowd
• Wholesome and delicious with lentils and meat all in one dish

Recipes you’ll love

If you’re looking for more of our favorite Pakistani dishes to serve a crowd, here are some of our favorites:

• Pakistani Chicken Biryani Recipe
• Nihari Recipe
• Haleem Recipe
• Beef Pilau (Pulao)

Ingredients & Notes

• Mix Daal – Many Indian/Pakistani stores sell daal mixed in this proportion for convenience. You can make it at home with equal parts of split chickpeas (Chana Dal), pigeon peas (Toor Dal), petite yellow lentils (Moong Dal), and red lentils (Masoor dal).
• Meat – Mutton or Veal can be used for this recipe. The cook time will depend on the cut of meat.
• Ginger – Garlic Paste – This is a popular addition to lots of Pakistani and Indian dishes. It is made with equal parts of crushed ginger and crushed garlic. If you opt to make your own, you can make a big batch ahead of time and keep it in the fridge for about two weeks.
• Tomatoes – You can use fresh tomatoes, or crushed tomatoes for this recipe. Fresh tomatoes need a little more time to cook.
• Ground Spices – coriander powder, cumin powder, red chilli powder, Turmeric powder – these all add a whole lot of flavor to make this comforting daal curry dish.
• Whole Spices – There is a long list of whole spices, that really add a great flavor to the daal and meat – mustard seeds, curry leaves, whole red chilli, cumin seeds, bay leaves, black Cardamom, cloves, cinnamon, star aniseed, peppercorns
• Green Chili – Adds a little heat to the curry, you can adjust to your preferences, and the type of chili you have on hand.
• Cilantro – we typically add these as a garnish at the end for a little freshness to the dish.

How to make Dal Gosht?

Wash and soak the mixed dal for 1-2 hours.

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In a pot, add the soaked dal, cumin whole, whole red chili cut into a few pieces, meat and the ginger and garlic paste, salt, and one tablespoon of oil.

Next, add water and cook till the meat and dal (lentils) are tender.

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Remove the meat, and blend the cooked lentils and spices in a blender or immersion blender.

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In a pot, add oil and the black peppercorn, bay leaves, cloves, cinnamon, aniseed petals, big cardamom, and cook on low to medium heat till fragrant.

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Add the chopped onion and cook till light golden brown. Add the mustard seeds and curry leaves.

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Next, add the turmeric powder, red chili powder, cumin powder, and coriander powder and mix well. Add a couple of tablespoons of water, if needed, so that the spices do not burn.

Add the chopped tomatoes and cook till tomatoes are soft. If it is taking too long, cover the pot.

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Once the tomatoes are soft and well-incorporated, add chopped or sliced green chili, cook till water evaporates, and the oil separates and floats to the top.

At this stage, add the cooked meat and cook for a minute or two.

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Add the blended dal mixture and mix well. Add water as much as needed to get the thickness you want.

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Cover and let it simmer for 15-30 minutes so that the flavors can meld together.

When ready to serve, transfer to a large serving bowl and garnish with Cilantro.

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Tips and Serving Suggestions

This Gosht Wali Daal is the perfect comforting meal. It can be served with your favorite roti, rice, or even tandoori naan!

Dal Gosht is a classic dish that is served for so many different celebrations! This Daal gosht is typically served for housewarmings and traditional baby showers (Goud bharai) along with Lapsi – a sweet dish made with cracked wheat and nuts.

You can serve it along with an appetizer and some side dishes for the perfect meal for a crowd:

• Raw Mango Salad – Keri Kachumber
• Keema Samosa – Beef Samosa
• Paneer Tikka Skewers

Recipe Tips

• Many Indian/Pakistani stores sell daal mixed in this proportion for convenience.
• You can make it at home with equal parts of split chickpeas (Chana Dal), pigeon peas (Toor Dal), petite yellow lentils (Moong Dal), and red lentils (Masoor dal).
• The lentils should be soaked before cooking. If you are short on time, soak them in warm water for a slightly quicker soak.
• Adjust the thickness of the curry to your preferences by adding a little less water, or cooking the daal for longer.
• Leftover Dal Gosht can be stored in the fridge for 3-5 days. Reheat in a pot on the stove, and a little water if needed.

If you’re looking for more comforting recipes with lentils, here are some of our favorites:

• Dal Chawal: Simple Lentil Curry & Basmati Rice
• Keema Masoor Pulao: One-Pot Pilaf with Lentils and Ground Beef
• Masoor Daal Tadka: Easy Red Lentil Curry
• Haleem Recipe

If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess