DAR GOST 

 

Meat with lentils is traditional Cutchi preparation. Like Haleem it is protein rich. It is a good combination with Bajare ji rotli, though it also goes well with any other kind of roti (maani in Cutchi) Parattha and rice.Making Dar Gost is as simple as making Khichdi. 

 

Ingredients: 

 

Cubed Mutton or beef or veal 500 gms 

Tur dal ¼ cup 

Masoor dal ¼ Cup 

Chana dal ½ cup 

Cooking Oil 1 cup 

Cumin seeds 1 tsp 

Green chilli 4 Slit into two 

Garlic paste 1 tblsp or 10-12 pearls 

Ginger paste ½ tblsp or 2” piece finely chopped 

Onion chopped ½ cup 

Tomato finely chopped ½ cup 

Salt to taste 

Red chilli powder 2 or 3 tsp according to need 

Coriander powder, 2 tsp 

Cumin powder 2 tsp 

Turmeric powder ½ tsp 

Asafoetida ½ tsp 

Garam masala powder ½ tsp

( or 4 cloves, 6 cardamoms, 1” cinnamon) 

Lemon juice, apple cedar or vinegar 1 tsp 

Green coriander leaves, mint leaves , curry leaves a few sprigs each 

 

The Process 

 

Soak the dals for 3 to 4 hours Heat the oil in a pressure cooker. Add the cumin seeds and green chillies and sauté till the cumin seeds change colour. Add the ginger paste and garlic paste and sauté for half a minute. Add the onion and sauté till golden brown. Add the tomato and salt and continue to sauté for two more minutes.  

 

Add chilli powder, coriander powder, cumin powder, turmeric powder and mutton and sauté for two minutes. Stir in the garam masala powder. Add two cups of water and bring to a boil. Seal the cooker with the lid and cook till three whistles. 

 

When the pressure has reduced completely, add the soaked dals and eight cups of water. Bring to a boil, cover the pressure cooker and cook under pressure till eight to ten whistles. 

 

Once again allow the pressure to reduce. Remove the lid, stir and mash the dals lightly. Best taste is obtained when there is little gravy and the whole lump is like Khichdi. If there is more water heat it openly until you get the desired consistency. 

 

Stir in the lemon juice and coriander etc. leaves and simmer for five minutes. Serve hot. 

 

A variation of the Dar Gost is the Khatto Dar Gost (Sour Dal Gosht).

 

If you like a sour taste for your Dar Gost, add either apple cedar or simple tamarind. Add a table spoon or two of apple cedar depending on the extent of sourness you desire.

 

If you use tamarind select the brownish pulp. The black pulp will have a mixed taste of sourness and salt which will kill the good taste of lintels. Soak the tamarind in plain water for an hour. Throw away the water to discard the dust and other impurities. Add a little water and rub it well with your hand to remove the fibre and seeds, if any, Sieve the contents through a metal mesh or tea strainer rubbing the pulp against the sieve to recover  maximum clean pulp. Add the liquid before adding the lemon juice. Taste for sourness. Add lemon juice only if you want more sourness.