Just the other day I exclaimed to a friend that I don’t think I’d have even tried making Bohri food had I not shifted to Dubai in 2015. Prior to that, we used to get our fix from my mother-in-law’s house – so be it Dal Chawal Palidu, Paya, Kaari-Chawal or even Dal Gosht, everything would be had when we’d visit the ‘sasural’. And then, I moved to Dubai. Suddenly, we found ourselves craving Bohri style food. That’s when I started inundating my mother-in-law with requests for recipes. Eventually, I learned to make various dishes from her Whatsapp messages and voicenotes – and slowly began perfecting them.
The first time I made Dal Gosht, I decided to use my brains (not in a good way). So I excitedly set out to make the Dal and Gosht (or mutton curry) in separate pans and then brought the two together with a common tadka (tempering). What an epic fail – I just couldn’t taste the mutton in the dal. So, as usual, I turned to my mother-in-law, and from there on, Dal Gosht was a common occurrence at home in Dubai. Yesterday, I made it again – and this time I shared the process in my Instagram stories. Here is the recipe! You can visit my Insta Highlights for the process.
Heat a big pressure cooker till adequately hot and then put in 3 tbsp of the oil.
To this, add the cinnamon and cloves; minced onions; crushed ginger, garlic, and green chili; and cook till the onions are golden
Now put in the tomatoes and mix well - once it all comes together, put in the mutton pieces and cook on a medium flame for 2 minutes
Now, put in salt to taste and add some water (about 1/2 cup) and cover the cooked and set the whistle. If your cooker takes about 4 whistles to cook mutton, cook this batch for two whistles
Once that is done, take off the lid and put in the soaked dal - for 1.5 cups of dal, add about 2.5 cups of water, put in the turmeric powder and mix. Now cover the cooker and cook this entire mixture for 3 more whistles.
Once that is done, mix it all together till the dal disintegrates and blends in with the masalas and adjust the salt. Then add the kokum.
In a separate tempering pan, put in the ghee and the remaining 1 tbsp of oil, add the mustard seeds, let them splutter, then add cumin seeds, curry leaves, and minced garlic. Once the garlic is golden, turn off the gas, add the chili powder and pour this into the dal. Mix well and turn off the gas. Garnish with the garam masala powder and chopped coriander and mint.