Dal Gosht Recipe ( Moong Dal Gosht )

Dal Gosht Recipe | Moong Daal Gosht | How to Make Dal Gosht with step-by-step photos 

Dal Gosht is the combination of moong dal (lentil) and gosht (meat), which is a very tempting and delicious meal. This is a popular dish with a flavorful, spicy blend of herbs. It is Pakistani or North Indian cuisine.

This wholesome meaty dish makes a great one-pot meal that can be doubled or tripled for large family gatherings. Dal gosht is so easy to make within an hour; then you’ve got a comforting and delicious meal.

                                   

You can use your favorite combination of lentils to make this curry. But here I used only one split green lentil (moong dal); the meat is cooked by adding onion, ginger, garlic paste, yogurt, and some essential spices; then add soaked split green gram along with fresh soya and let it cook until split green gram completely melts into the curry, and this recipe goes well with boiled rice or bagara rice.

This is one of the very popular dishes in Pakistan. Be it a Dal Gosht recipe or a Dalcha, this is a very frequent menu item from my kitchen. And not just myself, but my family is a huge – huge fan of this irresistible mutton delicacy. So let's go ahead to know how to make the moong dal gosht recipe.e 

If you have tried this Dal Gosht Recipe, don’t forget to rate the recipe. You can also follow me on social media

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To prepare dal gosh,t first cook the meat curry; you can get a link from below, collect the rest of the ingredients, and prepare all of them. Note: enough quantity of oil/ghee goes into the meat curry.y

Roast the meat curry till the water dries up and the oil comes to the surface.ce

Put split green gram into the roasted curry and stir to mix well, then put soya leaves and green chilies.

Add garam masala, and stir to mix well. 

Then pour hot water, bring it to a boil, and then cover the lid;d cook the curry until the dal is cooked.

Reduce the heat to low, further stir, adjust the salt, then allow it to simmer for another 5 minutes.

Dal gosht is ready to serve hot and transferred to the serving dish.

Dal gosht can be served with boiled rice,bagara rice, naan, and Rot. is

                               

Kitchen King Masala Powder Recipe ( Homemade Spice )

Kitchen King Masala | Homemade Masala | How to Make Kitchen King Masala Powder with step-by-step photos

King Masala Powder is basically known as the king of spices, which means this spice can be added to any kind of curry, whether a meat curry, dal, or vegetable. It works to enhance the taste of meals as well. 

It is a blend of all major spices used in cooking dishes like veggie curry, meat curry, or dal. It is dark brown colored and has a pungent spicy flavor; it should be used sparingly. Masala has a mixture of coriander, cumin, chili, turmeric, black pepper, and other spices.

                                             

You don’t need to use any other spices to add to your food while you are using Kitchen King Masala in your cooking. Whatever you want to cook, just add onion, ginger, garlic, and 

This spice along with oil to the meat or vegetable, or dal; then the food is ready to cook, not to need any additional ingredients in your dish. This spice can make your life easier, so try it once and note down my recipe.pe

What is homemade Kitchen King masala powder?

It is a mix of spices that peps up any gravy or appetizer. As the name suggests, Kitchen King Masala is the King of spices because it takes the dishes to another level. It is commonly used, especially in curries. 

Homemade Kitchen King Masala can easily be stored for up to 3-4 months, but I like to make small batches and use them fresh. So let the go-ahead to know how to make a recipe.

                              

If you have tried this Kitchen King Masala Powder,r don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take a tawa or pan and heat it well.
       

Put all whole spices on the pan/Tawathenen dry roast them all together on medium-low flame for 2 minutes.

                                                    

Transfer to another plate, let them cool down a bit,t then put them in the grinding jar and grind them for 2 minutes right after adding the rest of the powdered spices to the roasted ground spic.es 

                                

And grind them again to make a fine powder

               

Now ready to use in recipes

                                

Now you can preserve it in an airtight jar for more than a month.

                           

Paya Masala Powder Recipe ( Homemade Spice )

Paye Masala Powder | Homemade spice || How to Make Paya Masala Recipe with Step-by-step Photos 

Paya Masala Powder is a spice mix that has a perfect blend of rich, aromatic, and flavoured spices to help you rejoice in the authentic traditional taste of Paya Curry. From this spice, you can make both Siri and paye together. I always prefer to use homemade spices because they are free from harmful chemicals, so I advise all my dear readers to try to make spices at home instead of store-bought. 

                     

So let the go-ahead to learn how to make a homemade Paya masala recipe.

                                     

If you have tried this Paya Masala Powder Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Dry roast all whole spices in the pan for a minute over low heat

In the grinding jar, grind all whole spices  till turn into a fine powder

Transfer to another bowl, then combine all dry powder spices into the roasted ground spice; mix them until well combined.

                    

Paya Masala is done; store it in an airtight bottle or jar. 
                

Dal Makhani Recipe ( Whole Masoor Dal )

Dal Makhani || Masoor Dal || How to Make Malka Masoor Recipe with step-by-step photos 

Dal Makhni is creamy and buttery, and one of the most loved dals. This dal has whole black lentils along with chana dal, which is cooked with butter and cream and simmered on low heat for a unique taste; itor, its tastes best with garlic naan or paratha.
I will share all my tips and tricks to make restaurant-style dal makhani at home with easy-to-follow steps.

I am using whole black dal (Malka masoor) with chana dal instead of kidney beans, but you can use kidney beans if you get them easily in stores.

                           

Tips to Make the Best Dal Makhani:

Simmer the dal on low heat for an extended period to unlock the best flavors. I understand that everyone has busy lives, but if possible, I highly recommend letting the dal simmer for at least 30 minutes—an hour or two is even better. Slow cooking enhances all the flavors and makes the dal wonderfully delicious and creamy. Many restaurants known for their amazing dal makhani simmer it all day.

 

To prepare the dal, boil the lentils until they are soft. While this is happening, you can make the masala, keeping the lentils simmering on medium-low heat. Once the masala is ready, add it to the dal and let it simmer for some more time. In this recipe, the dal simmered for approximately an hour and 15 minutes on low heat.

 

Be generous with the use of butter and cream—this is not a recipe for cutting down on fat. The butter and cream are essential for achieving that rich dal makhani flavor you love. So don’t just use 1 tablespoon of cream and butter if you want a restaurant-style taste.

 

When it comes to spices, less is more in dal makhani. After experimenting with various combinations over the years, I’ve concluded that this dish doesn’t need many spices. I’ve used 1/4 teaspoon of garam masala, but that's optional—you can skip it if you prefer. There's also just 1/2 teaspoon of Kashmiri red chili powder for color.

 

No kasuri methi or cumin seeds are necessary. The main flavors of the dal come from using fresh onion, ginger, garlic, tomato puree, and a generous amount of butter and ghee. That’s all you need to make a great dal makhani.        

If you have tried this Masoor Dal Recipe, pe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare dal makhani, first soak the dal in warm water for at least 2 hours.

Take all ingredients and prepare all veggies.

                                

Transfer the drained and soaked lentils to the pot, pour water with powdered spices, and stir to mix well.

                               

Bring it to a boil on a high flame, then reduce the flame to low-medium. Cover the lid on the dal pan; cook it for about 20 to 30 minutes. Meanwhile, keep stirring occasionally until the dal is soft.

                                 

With the wooden spoon,n mash some dal to mix well

                        

Add ghee and butter together in a pan, heat them over low-medium flame, then put onion slices.            

And fry them till turns a golden brow,n then add ginger-garlic paste and fry them with onion for a minute.

                           

Right after adding spices along with a little water, stir to mix well on medium flame; cook the masala with onion for 5 minutes over the low-medium flame. Now pour tomato puree into the onion masala; further mix well. 

                      

Allow to cook for 5 minutes; put chopped green chilies while cooking the masala, and then further mix well. Allow cooking for another 2 minutes until oil comes on top. 

                                   

Put all bhagar/tarka into the daal, stir to combine well, then add 1/2 cup water to the daal and stir to combine well; allow to cook another 5 minutes until 

                                       

Then add cream and further stir to mix well.

                                               

Let it simmer for around 30 minutes further over a low flame.

                                     

Dal Makhani is ready to serve

                           

Transfer the dal to the serving dish and garnish with heavy cream and coriander leaves; serve with rice, paratha, and mixed veggies raita.