Chana Dal Gosht
A hearty combination of Bengal gram and mutton, popular in Old Delhi.
About this dish
A hallmark of Old Delhi's 'Dastarkhwan', this dish is a rustic, high-protein meal often served for Friday lunch. It combines the velvety texture of slow-cooked mutton with the nutty bite of Chana Dal (Bengal gram). The magic lies in the 'Ghotna' technique—lightly mashing the lentils so they thicken the mutton gravy into a cohesive, comforting stew.
Ingredients
The Core
- 500g Mutton, bone-in chunks
- 150g Chana Dal, soaked for 2 hours
- 3 Medium onions, finely sliced
- 2 tbsp Ginger-garlic paste
- 3 Medium tomatoes, chopped
Spices
- 2 tsp Red chili powder
- 1 tsp Turmeric powder
- 1.5 tbsp Coriander powder
- 1 tsp Garam masala powder
- Salt to taste
The Tadka (Tempering)
- 80ml Ghee
- 1 tsp Cumin seeds
- 2 Dried red chillies
- 1/2 inch Ginger, julienned
- Handful of fresh coriander leaves
Method
- 1
Lentil Preparation
Boil the soaked Chana Dal with 1/2 tsp turmeric and salt in 3 cups of water until 80% cooked. The grains should be soft but hold their shape. Drain and reserve the water.
- 2
Mutton Base
In a pressure cooker, heat 3 tbsp of oil/ghee. Sauté sliced onions until deep golden. Add mutton and ginger-garlic paste, bhuna on high heat for 10 minutes.
- 3
Masala Cooking
Add tomatoes, red chili, remaining turmeric, and coriander powder. Sauté until tomatoes soften and the oil separates from the spice mix (masala chodna).
- 4
Meat Tenderization
Add 2 cups of the reserved dal water. Pressure cook for 5-6 whistles until the mutton is completely tender and falling off the bone.
- 5
Combining Dal and Gosht
Release pressure and add the cooked Chana Dal to the mutton. Stir well. Using the back of a wooden spoon, lightly mash about 20% of the lentils against the side of the pot.
- 6
Simmering
Simmer the mixture on low heat for 10-15 minutes. This allows the meat juices to penetrate the lentils and the mashed lentils to thicken the gravy.
- 7
The Tadka
In a small pan, heat ghee. Add cumin seeds, dried red chillies, and ginger juliennes. Once the ginger turns golden, pour this sizzling mix over the curry.
- 8
Final Seasoning
Stir in the garam masala and a generous handful of chopped coriander. Cover the pot for 5 minutes to trap the aromas before serving.
Notes & variations
- Soaking the Chana Dal is non-negotiable; it ensures the lentils cook evenly without turning into a paste.
- Always use bone-in mutton for this dish; the marrow adds essential depth to the lentil gravy.
- Adjust the consistency by adding more warm water if the dal absorbs too much liquid as it sits.
- For a smoky flavor, you can perform the 'Dhungar' method using a hot charcoal piece and a drop of ghee at the end.
Serve with
Best enjoyed with Tandoori Roti or steamed Basmati rice and a squeeze of fresh lime.
Cook's note
Add a pinch of fennel powder (saunf) during the final simmer to give it that authentic Old Delhi 'Degi' aroma.