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Hyderabadi Dal Ghosht

Popularly known as Haleem in Lahori language where the pulses are cooked with meat and spices for 3-4 hours just to get the paste like consistency.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • ½ kg Boneless mutton into 1 inch cubes (lean cut)
  • 1 cup split pigeon peas (tuar dal)
  • 4 tbsp Vegetable oil
  • 2 to 3 medium size Onions chopped
  • 1 no tomato chopped
  • 1 tsp red chilli powder
  • 1 tbsp Ginger garlic paste
  • 2 tbsp Knorr Chefs meat masala
  • 1 tsp Cumin seeds
  • 1 tbsp of lemon juice
  • ½ tsp turmeric powder
  • 2 to 3 no Slit Green chillies
  • Salt To taste
  • 1tbsp coriander chopped