DAL GOSHT MASALA

by Ahura Admin
  1. Soak the lentils( toover dal ½ cup/masoor dal ¼ cup/chana dal ¼ cup) in cold water for 1-2 hours. Drain, rinse and set aside.
  1. Add 2 tbsp oil in a pressure vessel and allow it to heat up for a minute. Add ½ tspn cumin seeds, add 2 slices onion to the pot and once they start to brown, Add 500 gms clean and washed  goat meat. Stir-fry for 6-7 minutes, or until the meat has browned.
  2. Add one tspn Ahura thikoo chilly, 50 gms Ahura ginger garlic paste, 2 tspn Ahura Dal gosht masala and stir, then add two diced tomatoes. Cook for 4-5 minutes, or until the tomatoes break down.
  3. Add the drained lentils to the pot along with the 4 cups of water and salt to taste. Mix well.
  4. Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
  5. Allow the pressure to release naturally.
  6. Garnish with chopped mint and coriander leaves and serve hot.

Notes: When the dal is done, it will look similar to a thin soup however as it cools down, it will thicken.

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