Dal Gosht

For Hindi or Urdu speakers, the name should be self-explanatory. Translated, it means Lentils Meat. In my mind it’s like a mix between Dal Fry and a simple meat curry but missing the one pot simplicity of Haleem.

When I am working out I make it a point to have a protein dish along with my usual fare. This dish is ideal for that because instead of having to cook two different dishes you can just cook one, make some rice, and you’re done. If you are trying to make this dish healthier just eat it with some brown rice. I am personally partial towards Kerala Brown Rice (Matta) but you do you. Basically, brown rice occupies way more space in your stomach so you can’t eat that much, and it has Thiamine (Vitamin B1) which is excellent water-soluble vitamin for your system.

Interestingly, be it Kerala or anywhere else brown rice is traditionally considered poor people food and looked down upon. However, if you don’t get enough Thiamine you get a nasty case of Beriberi, which in Asia started with the elites who made the switch to polished rice. Go figure.

Anyway, this dish is sort of close to Haleem so that’s a good enough reason for me to like it. There is one caveat that I learned somewhere about this dish: it has to be made slightly tangy. I use a lot of tomato in this dish, and add a thimble of tamarind extract for fun. Some people make this dish with chicken but then since I don’t want to spit on my ancestors I don’t. I use red meat. Like all my other red meat dishes, this goes without saying, limit your use of red meat, you don’t want heart issues that it brings.

So, if you’re trying to save time and energy and want two dishes in one, let’s Go To The Kitchen.

Published by The Yeti

I'm a Home Cook who is willing to share whatever little knowledge he has.

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