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Dal Gosht with Lentils and Tender Beef in Instant Pot & Stove Top Recipe

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4 from 14 reviews

Dal Gosht is a hearty and flavorful South Asian dish combining tender boneless beef with protein-rich chana and masoor daal, cooked in a richly spiced tomato-onion masala. This recipe provides two cooking methods—Instant Pot for a quicker meal and stovetop for traditional, slow-simmered flavors. The dish is enhanced with a final tempering (baghaar) that infuses it with a fragrant, caramelized onion and cumin finish, perfect served over hot rice for a comforting family meal.

  • Total Time: 1 hour to 1 hour 20 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 lb boneless beef or red meat of choice
  • 1 cup chana daal (soaked for 4-6 hours or overnight)
  • 3 tbsp masoor daal (soaked with chana or for 30 minutes)
  • 1/3 cup neutral oil for cooking
  • 2/3 cup chopped onion (about 1 medium onion)
  • 1/2 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 green chilies, diced
  • 2 tomatoes, diced
  • 2.5 tsp salt
  • 2 tsp coriander powder (preferably bhunna dhania)
  • 1 tsp chili powder
  • 1 tsp chili flakes (optional: can substitute with 0.5 tsp additional chili powder)
  • 1/3 tsp turmeric
  • 1 to 1.5 inch fresh ginger, grated or ground
  • 1 tsp roasted cumin powder or roughly crushed cumin seeds
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 3-4 tbsp lemon juice (to taste)
  • 1/4 cup chopped cilantro

Tempering (Baghaar) Ingredients

  • 1/2 onion, sliced into thin crescents
  • 3-4 cloves garlic, sliced
  • 1 tsp cumin seeds
  • 3-4 whole dried red chilies
  • 1 sprig curry leaves
  • 1/4 cup oil

Instructions

  1. Prepare the Instant Pot: Place the Instant Pot on saute mode (high heat) and add 1/3 cup neutral oil. Allow the oil to heat up before proceeding.
  2. Sauté Onions: Add chopped onions to the hot oil and cook, stirring occasionally, until the edges start to darken and caramelize, enhancing their natural sweetness.
  3. Add Ginger and Garlic Paste: Stir in the ginger and garlic pastes and continue to sauté for about 45 seconds until the raw smell dissipates.
  4. Cook Tomatoes and Spices: Add diced tomatoes along with salt, coriander powder, chili powder, chili flakes, turmeric, fresh grated ginger, roasted cumin powder, and kasuri methi. Cook while stirring every minute or so until the moisture reduces, oil separates and rises above the masala, forming a cohesive mix (approximately 6–7 minutes).
  5. Add Meat: Stir in the boneless beef pieces and brown them evenly on all sides.
  6. Pressure Cook (Quick Method): For faster cooking, add soaked daals along with meat and 2 1/4 cups water, then set the Instant Pot to manual high pressure for 20 minutes followed by natural release.
  7. Pressure Cook (Preferred Flavor Method): Alternatively, pressure cook the meat in onion masala with 3/4 cup water for 10 minutes and quick release. Then add soaked daals and 2 cups of water, pressure cook again for 12 minutes and allow natural release to finish cooking, enhancing flavor development.
  8. Prepare on Stovetop: Heat oil in a large heavy-bottomed pot on medium heat. Add onions and cook until edges turn caramel brown.
  9. Sauté Ginger and Garlic Paste: Add ginger and garlic paste and cook for about 45 seconds to remove rawness.
  10. Add Tomatoes and Spices: Stir in tomatoes and all spices, cooking over medium-high heat until the oil separates from the masala (around 5 minutes).
  11. Brown Meat: Add beef pieces, moving them around for even coating and browning. Cook on medium heat for about 10 minutes.
  12. Add Daal and Water: Add soaked chana and masoor daal along with 3 cups water; bring mixture to a boil.
  13. Simmer: Reduce heat to low and simmer gently for 45-50 minutes until both meat and daal are tender and flavors have melded.
  14. Add Flavor Boost Ingredients: Turn off heat and stir in lemon juice, chopped cilantro, and adjust salt and seasonings to your preference.
  15. Prepare Tempering (Baghaar): Heat 1/4 cup oil in a small frying pan over medium heat. Once hot, add cumin seeds, dried red chilies, sliced onions, garlic, and curry leaves. Cook until onions turn evenly amber. Avoid burning.
  16. Finish Dish: Pour the hot tempering over the dal gosht pot to aroma-boost and serve immediately with hot rice.

Notes

  • Soaking daals overnight or at least 4-6 hours significantly reduces cooking time and improves texture.
  • Kasuri methi adds a signature flavor but can be omitted if unavailable.
  • For quicker meal prep, the Instant Pot quick pressure cook method can be used but slow simmering enhances depth of flavor.
  • The baghaar tempering adds a rich, crunchy, aromatic finish and is highly recommended.
  • If you prefer a milder heat, reduce green chilies and chili powder accordingly.
  • Natural release pressure cooking helps tenderize meat and preserve flavors better than quick release.
  • Serve Dal Gosht with basmati rice or flatbreads like naan for a complete meal.
  • Author: Amelia
  • Prep Time: 20 minutes (includes soaking time if pre-soaked daal is ready)
  • Cook Time: 40 minutes (Instant Pot method) to 1 hour (stovetop)
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: South Asian, Pakistani, Indian

Find it online: https://recipesvibe.com/dal-gosht-with-lentils-and-tender-beef-in-instant-pot-and-stove-top-recipe/