Name: Dal Gosht (Lamb cooked with lentils and spices)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 teaspoon table salt; 1 teaspoon ground roasted cumin; 1 teaspoon ground coriander; 1 teaspoon red chile powder; ¼ teaspoon garam masala (spice mix); ¼ teaspoon ground turmeric; ½ tablespoon freshly squeezed lemon juice; 10 ounces (300 grams) boneless lamb, trimmed and cut into 1-inch (2½-cm) cubes; 2 tablespoons chopped fresh cilantro; 2 tablespoons arhar dal/toor dal (split pigeon peas); ¼ cup (50 grams) chana dal (split Bengal gram); 2 tablespoons masoor dal (split red lentils); 2 green chiles, stemmed and slit; 2 tablespoons vegetable oil; ½ teaspoon cumin seeds; ¼ tablespoon fresh ginger paste; ½ tablespoon fresh garlic paste; 1 medium tomato, chopped; 1 large red onion, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Hyderabadi cuisine is known for a lot of dishes that combine vegetarian foods with meat. This dish of pulses with meat is a fine example. In some homes, only one type of dal is used, but I like this richer version. Enjoy it with steamed rice.

Ingredients

¼ cup (50 grams) chana dal (split Bengal gram)
2 tablespoons

Method

Put the dals in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 2 cups (400 ml) water and soak for 30 minutes. Drain the dals in a colander.