To our South Asian readers, Dal Gosht is a favourite as the dish integrates the flavours of dal with meat for a hearty and satisfying comfort food style dish. Lahori Naan Kamik is usually served with a wondrous combination of meat (mostly lamb or goat) and lentils, which makes it wonderfully hearty and healthy at the same time. The meal typically experiences a variety of spices, cumin, coriander, turmeric, and garam masala being the most common, which realise its flavour as well as smell. The Dal Gosht recipe begins with boiling the lentils into a soft, soapy porridge. The meat, which is then filled in and saut ed with onions, garlic, and ginger, makes all the flavours seep into one delicious filling. When the stew meat is tender, lentils are stirred in and cooked until it thickens. It is commonly garnished with fresh cilantro in the final touch and a good squeeze of lemon juice for brightness. The recipe of Dal Gosht is great to serve with steamed rice or warm naan and can be served at family dinners or events. This easy, quick dal gosht is a simple recipe — almost foolproof and failsafe for seasoned cooks or newbies in the kitchen. We love this Dal Gosht for its deeply comforting power that promises to make the dining experience more joyous, one bite at a time.

• 1 cup chana dal
• 4 onions
• 2 tomatoes
• 8 cloves garlic
• As per taste salt
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 2 tsp coriander powder
• 3 tbsp cooking oil
• Coriander leaves
• 2-4 chilies

• Dal Gosht is deliciously flavourful, thick, and full-bodied with pieces of red meat, mostly bone-in lamb, beef, or goat, nicely woven with yellow split peas, also called chana dal.
• Your preferred piece of red meat is the main ingredient that'll make the deep flavours of this recipe more intense.
• Start by heating three tablespoons (45 ml) of oil over medium heat in a large pot, then add two medium chopped onions weighing 220 g; saut them until golden brown.
• This will give the dish a lot of flavour and goodness.
• When cooked, add in 8 cloves of garlic-just chop the limp pieces. You do not need to mince; they will provide enough flavour when cooked.
• This can be followed up with two medium chopped tomatoes (250 g), stirring them in until they soften and blend with the onions and garlic, thus forming a rich, aromatic sauce.
• Season the mixture with 2.5 teaspoons of salt, or to taste, with 0.5 teaspoons of turmeric, one teaspoon of cumin powder, and two teaspoons of coriander powder.
• These spices add colour and flavour to this dish.
• Add the meat to the pot; in the case of a large amount of meat, ensure that every little bit of that meat is coated with the spice mix.
• Sear that for about 5 to 7 minutes. It must be browned and caramelised on the outside. While the meat browns, soak the 1 cup (180 g) of chana dal and rinse; ideally, this should be done at least an hour ahead so it cooks evenly and absorbs all the flavours.
• When the meat has browned, add the rinsed chana dal to the pot along with enough water to cover everything, about 4 cups or 1 litre.
• Bring the mixture to a boil, then reduce heat to a very low simmer, covered, for around 1.5 to 2 hours.
• Important in this dish, which is slow cooked, is to take care of the meat and let the good flavours meld into a delicious union.
• For a couple of hours, you may need to check on it a few times while stirring gently with a spoon to make sure nothing sticks to the bottom of the pan and maybe dilute it with some water as needed until you attain the consistency you like.
• For an optional yet very much recommended process, you can prepare a flavouring tadka to flavour the dish. In a small pan, heat 1/2 cup of oil, 125 ml, over medium heat, then add 1.5 finely sliced medium onions, about 165 g. Stir-fry the onions until they turn golden yellow and fragrant.
• Then add one heaped tablespoon of cumin seeds and 2-4 green chillies. You may add more chillies for a spicier taste or less for mild flavour; cook for another minute until fragrant.
• Pour this tadka over the cooked dal gosht just before serving and stir it gently to incorporate the extra flavours.
• Garnish the dal gosht with freshly chopped coriander for an element of freshness and a burst of colour.
• This delicious recipe of dal gosht is ready to eat hot, along with a platter full of hot steaming basmati rice, naan, or roti, for a perfect meal to savour the richness of traditions in South Asian delicacies.