Hyderabadi dal gosht

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Hyderabadi Dal gosht, as the name says, is a popular Indian dish native to Hyderabad. The royal recipe and Hyderabadi favorite is relished with love by non-vegetarians and contains mutton along with daal.

The curry is made by stewing it along with onion, ginger-garlic and tomato paste. Tamarind pulp is added to add a dash of tanginess and spruce up the whole dish. You can have it in the lunch as a main course or in dinner. It tastes best with rice or butter naan.

Learn how to make it by following our step by step instructions. You will love this Hyderabadi delight, we bet you!

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  • 1 cup - dal
  • 3 bay leaf
  • 5 green chillies
  • 1 bunch - mint leaves, chopped
  • 2 onions, sliced
  • 1/2 kg - mutton
  • 1 tsp - red chilli powder
  • 1/2 tsp - turmeric powder
  • 1 bunch - curry leaves
  • 2 sticks - cinnamon
  • 2 cardamom
  • 1 tsp - garam masala (cloves, cinnamon, fennel) powder
  • 3 tsp - oil
  • 2 tsp - tamarind pulp
  • 1 bunch - coriander leaves, chopped Salt to taste
  • 2 medium tomatoes
  • 2 tsp - ginger garlic paste

How to Make Hyderabadi dal gosht

  • Boil the dal in a pressure cooker with 2 cups of water along with salt, tomatoes, cinnamon, curry leaves, tomatoes and salt.
  • Once it is boiled, mash with tamarind pulp and keep aside.
  • For mutton curry:
  • Take another cooker, heat oil in it, add onions, mint leaves, fry them then add mutton, ginger garlic paste, turmeric powder, red chilli powder, garam masala powder.
  • Mix well, add water and cover with a lid and let it cook till the meat is soft.
  • Once it is cooked release the pressure, do not remove from heat.
  • Add mashed dal to curry and mix well.
  • If required, add 1/2 cup of water, let it boil nicely.
  • Add coriander leaves.
  • Check taste, if required add salt again and serve with hot rice.