Chana Dal Gosht


Chana Dal Gosht is an absolutely delicious recipe if you’re looking for fine Indian dining. Gosht is Persian for red meat and Chana Dal (Split Bengal gram) as most of you may already know is a very popular and rather common Dal. But put these two together with this recipe and you’ll get something absolutely delectable.

I’ve cooked it several times myself and it has been the star of the evening every single time.  Generally I couple it with Roghni Naan ( a special kind of naan, I’ll post the recipe soon) but you could have it with any other kind of bread as well or steamed pulao. So let’s get started!


  • Chana Dal (Split bengal gram)150 gms
  • Mutton 1/2kg (boneless, cut into 1.5″ cube)
  • Curd 100 gms
  • Turmeric powder 1/2 tsp
  • Chili powder 1 tsp
  • Coriander powder 1tsp
  • Ginger paste 1tbl spn
  • Garlic paste 1tbl spn
  • Onion 1 cup (sliced)
  • Cloves 5
  • Green cardamom 5
  • Bay leaf 1
  • Garam Masala Powder 1/2 tsp
  • Coriander leaves 1/4 cup
  • Oil / Ghee(clarified butter) 3tbl spn
  • Salt


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

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

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.

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

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

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.)

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

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


If your folks enjoy rich Indian food every now and then, then there isn’t the slightest possibility that
they will leave the dining table without licking their fingers! Now generally this is a mutton dish but you can go ahead and try it with beef or lamb (and let me know the results!) if that’s more to your liking.DSCN2506

I think I’m all set for this weekend’s delicacy but I’ll be back with more recipes next week. Always appreciate your likes, comments and feedback! Happy Cooking 🙂


  1. This dish remind me of Hotel Sabir in kolkata. Dal gosht was damp tasty over there. Your dish looks delicious. Tanushree have you ever tried Dal Gosht from sabir hotel near wellington rd kol.

    Liked by 1 person

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