Daal Gosht Handi

Try this perfect Fusion of Spices Daal and Gosht to make Daal Gosht Handi. Try it and you will love it.

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  • Oil ¼ Cup
  • Pyaz (Onion) sliced 2 medium
  • Adrak lehsan paste (Ginger garlic paste) 2 tbs
  • Gosht (Mutton) ½ Kg
  • Tamatar (Tomatoes) chopped 2 small
  • Namak (Salt) 1 tsp or to taste
  • Pani (Water) 2 Cups or as required
  • Masoor daal (Split red lentil) ¼ Cup (Soaked 2 hour)
  • Moong daal (Split yellow lentil) ¼ Cup (Soaked 2 hour)
  • Chana daal (Split bengal gram) ½ Cup (Soaked 2 hour)
  • Haldee powder (Turmeric powder) ½ tsp
  • Zeera powder (Cumin powder) ½ tbs
  • Jaifil & Javatri powder (Nutmeg & Mace powder) ½ tsp
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Pani (Water) 3 Cups or as required
  • Garam masala powder (Whole spice powder) 1 tsp


  • Oil 2-3 tbs
  • Lehsan (Garlic) sliced 3 Cloves
  • Sabut lal mirch (Button red chilies) 4-5
  • Zeera (Cumin seeds) 1 tbs


In handi,add oil and onion,fry until golden.

Add ginger garlic paste and mutton,fry until meat changes color.

Add tomatoes,salt and mix well,cover and cook for 5 minutes.

Add water,bring it to boil,cover partially and cook for 15-20 minutes until meat is half done.

Add split red lentil,split yellow lentil and split bengal gram,turmeric powder,cumin powder,nutmeg & mace powder,red chili powder and mix well for 5 minutes.

Add water,cover partially and cook for 30 minutes or until lentils & meat is tender.

Add whole spice powder and mix well.

For Tadka:

In frying pan,add oil,garlic,button red chilies and cumin seeds,fry until golden.

Add tadka in daal ghost handi and serve.

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