Chanay Ki Daal Gosht

Name: Chanay Ki Daal Gosht
Total time: 2400 s
Yield: 6 serving
Cuisine: Pakistani
Ingredients: 150 gm Chana Dal (Split bengal gram) 1/2 kg Mutton (boneless,; 100 gm Curd 1/2 tspTurmeric powder; 1 tsp Chilli powder; 1 tsp Coriander powder; 1 tbsp Ginger paste; 1 tbsp Garlic paste; 1 cup (sliced)Onion; 5 Cloves; 5 Green cardamom; 1 Bay leaf; 1/2 tsp Garam Masala Powder; 1/4 cup Coriander leaves; 3 tbsp Oil / Ghee(clarified butter); salt as per taste

Ñôôri Màlîk @cook_16764838

islamabad

#WeAreTogether 8
Chanay Ki Daal Gosht is a popular Pakistani meal .. Chanay Ki Daal Gosht is really healthy and traditional cooking meal.
. It is a good sauce of combination to get high nutrients

Ñôôri Màlîk @cook_16764838

islamabad

#WeAreTogether 8
Chanay Ki Daal Gosht is a popular Pakistani meal .. Chanay Ki Daal Gosht is really healthy and traditional cooking meal.
. It is a good sauce of combination to get high nutrients

Saved

Ingredients

30 to 40 min

6 serving

150 gmChana Dal (Split bengal gram) 1/2 kg Mutton (boneless,
100 gmCurd 1/2 tspTurmeric powder
1 tspChilli powder
1 tspCoriander powder
1 tbspGinger paste
1 tbspGarlic paste
1 cup(sliced)Onion
5Cloves
5Green cardamom
1Bay leaf
1/2 tspGaram Masala Powder
1/4 cupCoriander leaves
3 tbspOil / Ghee(clarified butter)
salt as per taste

Saved

Steps

30 to 40 min

1

Clean the meat and add curd, turmeric, chilli, coriander powder, ginger garlic paste, salt and keep the meat over night or at least for 4-5 hrs in the refrigerator for marination.
2

Soak lentils (chana dal) in water for an hour.
3

In a heated wok add oil and tamper with cloves and cardamom. As they start crackling add sliced onion and seasoning. On medium heat fry the onion till crispy golden.
4

Add the marinated meat into it and fry till you observe oil coming on the surface.
5

Add lentil in the meamixture and fry for another 3 -4 minutes. (Sprinkle some water if necessary)
6

Transfer the meat and dal mixture in a pressure cooker and cook in high heat till a whistle goes off. After that lower the heat and cook for another 5-10 minutes till the meat is done. (Adjust according to your cooker.)
7

When your meat is done check the salt, add garam masala powder, bay leaf and cover for 5 minutes to infuse the flavor.
8

Garnish with coriander leaves and serve hot! Of course along with bread, rice, pulao and salad, as you wish.
9

I served with zeera rice..
10