Recipe for Daal Gosht

This recipe will take 2 hour + 15 minutes to be prepared, 1 hour to be cooked and it will serve 6 persons

Required ingredients for Daal Gosht  are Seven hundred and fifty grams of goat meat, One hundred grams of peanut lentils, One hundred grams of lentils, Two hundred grams of gram lentils, One onion (finely chopped), Three-fourths cup of oil, Mix a tablespoon of proven hot spices, Ginger Garlic Paste Two tablespoons, A tablespoon of salt, (Red pepper two tablespoons (crushed), (A tablespoon of coriander (crushed and roasted), (Three tablespoons of cumin (crushed and roasted), Half a teaspoon of turmeric, (Seven hundred and fifty grams of tomatoes (blended), (Green pepper eight pieces (fixed), Lemon salt, half a teaspoon, (Chopped green coriander)

Required ingredients for Baghar are A quarter cup of ghee, (Red pepper six to eight pieces (round), A teaspoon of white cumin, Twenty leaves,

Preparation: First, Soak peanut lentils moong lentils and gram lentils and leave for two hours. Next, boil the pulses with the onion, until they are melted. Then, set them aside. Now, Heat three-quarters of a cup of oil, add hot spices, ginger garlic paste, salt, ground red pepper, coriander, cumin, turmeric and tomatoes and fry well. After that, put goat meat in it and fry it. Later, add three cups of water, cover and cook until the meat is melted. Now, add boiled pulses and green chilies and cook till it thickens. Then, add lemon salt.

For steaming: First, Heat ghee and add red chili, white cumin, and curry leaves. Next, add it to the lentils and keep it on the tail for ten minutes. Finally, garnish it with chopped green coriander and serve with rice.

Recipe for Daalcha Kaddu

This recipe will take 20 minutes to be prepared, 40 – 45 minutes to be cooked and it will serve 6 persons

Required ingredient are A quarter cup of peanut lentils, A quarter cup of Red lentils,  Split chickpeas, split pigeon peas, Pumpkin half a kilo, 1 onion, Half a cup of oil, Ginger garlic paste two teaspoons, Half a teaspoon of turmeric, 1 teaspoon of salt, (red chili a teaspoon (ground), Half a cup of tamarind pulp, Twenty-five leaves, Two to three pieces of proven green pepper Hot spices a quarter teaspoon, Dalcha for spices, Twenty red chilies, Two tablespoons of proven white cumin, Two tablespoons of coriander, A quarter cup of oil

For Dalcha Masala: Heat oil and fry whole red chilies, white cumin seeds and coriander and remove and grind.

For Dalcha: Boil groundnut dal, lentil dal, tur dal and gram dal with turmeric and four to five cups of water till they are melted. Now take them out, cool and blend. Then heat oil and add curry leaves and onion and fry till light brown. Now add ginger garlic paste, crushed spices, pumpkin, salt and ground red pepper and fry well. Then add six cups of water, cover and cook until the pumpkin is melted. Now add crushed pulses, tamarind pulp and green chilies and cook on low heat for ten to fifteen minutes. Finally take it out and sprinkle hot spices.