Chaanay ki daal gosht is a Pakistani recipe which is very popular in Pakistani Home cooking. Women make this dish on weekly basis because like this the family can consume the proteins of meat and nutrients of channa daal (gram daal). This is not a popular restaurant dish but believe me it comes out very tasty if you follow Ayesha’ Kitchen recipe ….
- 2 cups channa daal
- ½ kg mutton (cutlet or chop piece)
- 1 big onion sliced
- 2 tomatoes sliced
- 2 tbspns ginger julienne
- 2 tbspns grated ginger and minced garlic
- 1 cup oil
- 1 piece of cinnamon
- Few green chillies sliced
- Salt to taste
- 1 tbspn red chilli powder
- 1 tspn turmeric
- 1 tspn chaat masala
- 1 tspn garam masala
- Few peppercorns
- 2 cups water
- 2 tbspns lemon juice
- 1 tbspn fenugreek leaves
-Soak channa daal for atleast 2 hrs before cooking.
There are two methods to make daal gosht,
- Using a pressure cooker,
- Without pressure cooker.
USING A PRESSURE COOKER:
-Combine meat, water, salt, onion and ginger garlic paste in a pressure cooker and cook it on low heat for 20 minutes.
-Carefully remove the lid of pressure cooker and add tomatoes, red chilli powder, turmeric, garam masala, fenugreek leaves and oil and cook until very less water is left (around 1 cup).
-Now add channa daal and some more water (nearly 1 cup) and again pressure cook for 15 minutes.
-Carefully remove the lid and add chopped coriander, lemon juice, green chillies and chaat masala andserve hot with naan or chapattis.
WITHOUT PRESSURE COOKER
-Boil meat in salted water until its tender.
-Reserve the stock and keep aside the meat.
-Heat oil in a deep vessel and fry onion, ginger garlic paste and fenugreek leaves until they are brown. Now add turmeric and red chilli powder and mix well.
-Add boiled meat and fry in this masala for some time.
-Now add tomatoes and mix well.
-When tomatoes are a cooked, add daal and 1 cup of stock (remember the stock we are using already have salt in it, so be concerned about the salt) and 1 cup of warm water.
-Cook on medium heat for about 30 minutes until the daal comes in rite consistency. (Rite consistency of Channa daal is that it is tender and well-cooked but in its shape).
-Add green chillies, coriander, lemon juice and ginger gulienne along with chaat masala and serve hot with naan or chapattis.