Daal Ghosht

Daal Ghosht

Daal Ghosht translates into lentil and lamb or mutton. Daal Ghosht is a dish that is the backbone of Gujarati Muslim culture. It’s served at weddings, funerals, Friday after Jummah prayers and just about any excuse to offer it. The one thing that stands out in this dish, by the permission of Allah it has lots of ‘Barakah’ in it. Barakah means blessing in Arabic, we affectionately use this term with Daal Ghosht and it seems to have lots of blessings, and always feeds a lot of people from so little, so we have ‘Baraka’ in our food.

daal ghosht, lentil lamb curry, barakah

There is an unusual ingredient added in Daal Ghost called ‘Dagarful’ or ‘Duggar ke phool’. This is known as kalpasi and is the black stone flower. It has a strong woody flavour and is very unique. This is vital to the dish’s flavour! I plan to write a blog dedicated to this amazing spice very soon. Please subscribe for updates 🙂

dagarful, duggar ke phool, black stone flower, kalpasi

I have previously posted Dhoodi Dall which is a similar variation. This is a low fat slimming world friendly version of the family favourite. My husband remarked that it’s his favourite dish and it doesn’t taste like I have put a healthy tweak on it at all.

I use my ‘pressure king pro’ to cook, but have added timings for both the pot and multi cooker. If you don’t have a pressure cooker just boil on a medium heat until done.

Serves 6-8 (prob more like 12 !)

  • Ingredients 375g Toor daal (a lot of people use oily toor but i don’t) 1kg lamb shoulder pieces or anything on the bone
  • Two tablespoon of oil
  • One onion finely chopped
  • 100g Passata or half can of blended tomatoes
  • Two tablespoons of ginger/garlic paste
  • Fresh chopped coriander

Whole Spices

  • 10cm cinnamon stick
  • 12 peppercorns
  • 3 star anise
  • 6 cloves

Dry Spices

  • Three teaspoon of danna/jeeru powder
  • One teaspoon of red chilli powder
  • One teaspoon of tumeric powder
  • Few pinches daggur ke phool
  • Teaspoon of garam masala
  • Salt to taste

Method

  1. Soak the toor daal and wash with many changes of water until clear.
  2. Place daal in a pressure cooker for 10 minutes (approx three whistles) or the pressure king pro for 8 minutes
  3. While daal is cooking heat oil and add in the whole spices and let the oil take on the flavour without burning
  4. Add onions and keep frying until they are brown
  5. Add garlic/ginger paste and fry until the oil separates
  6. Add passata or tomato and let fry
  7. Set aside the garam masala and add the rest of dry spices
  8. Add lamb and fry on a low heat
  9. Take dall out of pressure cooker and blend until smooth
  10. Wash the PKP pot and add in the lamb mixture. 15 minutes for the PKD or 10 whistles if using a pressure cooker.
  11. Add blended dall into a pan with the ghosht masala mix and stir
  12. Add duggar ke phool
  13. Let simmer for at least 10-15 minutes while stirring a few times and add water if needed.
  14. Check seasoning add more salt if needed
  15. Add in garam masala and lots of fresh coriander

Serve with hot fluffy white rice and onion and yogurt khachumba (onions yoghurt cumin powder salt and chopped coriander)

Copyright Sara Saleh 2017

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