Ramadan 2026: A Festive Bawarchi-Style Mutton Dal Gosht Recipe for Iftar
The holy month of Ramadan has commenced, bringing with it the cherished tradition of evening feasts during iftar. For those planning to host gatherings or simply indulge in a hearty meal, this Bawarchi-style Mutton Dal Gosht offers a delectable and aromatic option. Combining soaked chana dal and succulent mutton with a blend of traditional spices, this one-pot dish is rich in flavor and pairs wonderfully with Khamiri roti, naan, or sheermal. Below, we provide a detailed, step-by-step guide to crafting this culinary delight.
Ingredients for Bawarchi-Style Mutton Dal Gosht
- 500 grams of mutton, cleaned and dried
- ½ cup of chana dal, soaked for 30 minutes
- 2 medium onions, sliced
- 2 tomatoes, chopped
- 1 tablespoon of ginger-garlic paste
- 2–3 green chillies, finely chopped
- ½ teaspoon of turmeric powder
- 1 teaspoon of red chilli powder
- 1½ teaspoons of coriander powder
- ½ teaspoon of garam masala
- Salt to taste
- 3 tablespoons of oil or ghee
- Fresh coriander leaves for garnish
- 1 bay leaf
- 1-inch cinnamon stick
- 2–3 cloves
- 2 green cardamoms
Step-by-Step Cooking Instructions
- Prepare the Dal: Begin by washing the chana dal thoroughly and soaking it in water for approximately 30 minutes to soften it.
- Clean the Mutton: While the dal soaks, clean the mutton pieces by washing them and patting them dry with a kitchen towel to remove excess moisture.
- Heat the Spices: In a pressure cooker or a heavy-bottomed pan, heat the oil or ghee over medium flame. Add the bay leaf, cinnamon stick, cloves, and green cardamoms, allowing them to crackle and release their aromatic oils.
- Sauté the Onions: Introduce the sliced onions to the pan and fry them until they achieve a golden-brown color, stirring occasionally to prevent burning.
- Add Aromatics and Tomatoes: Mix in the ginger-garlic paste and green chillies, sautéing until fragrant. Then, add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.
- Incorporate Spices: Stir in the turmeric powder, red chilli powder, coriander powder, and salt. Cook this spice blend for about 3 minutes to enhance the flavors.
- Cook Mutton and Dal: Add the prepared mutton pieces to the pan and pan-fry them for 5–7 minutes until lightly browned. Then, include the soaked chana dal along with approximately 2½ cups of water. Pressure cook the mixture for 5–6 whistles, or until the mutton becomes soft and tender.
- Final Touches: Once cooked, sprinkle the garam masala over the dish and let it simmer for an additional 3–4 minutes. Garnish generously with fresh coriander leaves before serving hot with your choice of Khamiri roti, naan, or sheermal.
This Bawarchi-style Mutton Dal Gosht not only embodies the essence of Ramadan festivities but also serves as a comforting and flavorful centerpiece for any iftar spread. Its combination of protein-rich mutton and fiber-packed chana dal makes it a nutritious option for breaking the fast, while the aromatic spices ensure a memorable dining experience for family and guests alike.
