Meat or Chicken with Chana Dal (Dal Gosht)

A rich and hearty Parsi classic where tender chunks of fatty mutton or chicken are slow-cooked with split chickpeas (chana dal) until buttery soft. The dish is flavored with aromatic spices, fresh herbs, and a double-tempering of caramelized onions, creating a savory, slightly thick gravy that is perfect for scooping up with bread or rice. The final garnish of reserved fried onions and ghee adds a luxurious finish and textural contrast to the creamy lentils.

Ingredients

1 1/2 pounds Fatty Mutton or Chicken (Originally '1.5 Rattal'. Use shoulder or leg meat cut into chunks.)
1 cup Chana Dal (Split Chickpeas) (Originally '1 Tipri'. Use large, new split chickpeas.)
2 pounds Onions (Originally '2 Sher'. Divided use.)
3/4 cup Ghee (Originally '1.5 Pasher' (approx 6-7 oz). Divided use.)
1 1/2 tablespoons Salt (Originally '1.5 Tola'. Adjust to taste.)
1/2 tablespoon Fresh Ginger (Originally '0.5 Tola'. Peeled and crushed/pasted.)
1/2 tablespoon Fresh Garlic (Originally '0.5 Tola'. Peeled and crushed/pasted.)
2 teaspoons Coriander-Cumin Powder (Dhana-Jeera) (Heaping small spoons.)
1 1/2 teaspoons Turmeric powder (Heaping spoons.)
1 teaspoon Ground Black Pepper (Heaping spoon.)
1 cup Fresh Cilantro (Coriander leaves) (Originally '4 bunches'. Chopped.)
4 whole Large Green Chilies (Use 4 to 5.)
4 cups Cold Water (Originally '2 Sher'. Plus extra for soaking dal.)
3 tablespoons Tamarind (Optional for sourness. Originally '3 Tolas'. Alternatively use raw mango.)

Instructions

1Pick through the chana dal to remove debris, wash it thoroughly, and soak it in cold water.
2Clean the meat (or chicken), cut it into slightly large chunks, and wash twice with cold water. Wash the cilantro leaves and green chilies, then chop them coarsely. Peel and crush the ginger and garlic into a paste. Peel the onions; chop two-thirds of them into fine pieces, and slice the remaining one-third into thin, vermicelli-like strips.
3In a heavy-bottomed pot (originally a tinned vessel), heat the ghee over the stove. Once hot, add the thinly sliced onions (the one-third portion). Stir constantly with a spoon until they are fried crisp and pale red. Remove half of these fried onions along with half of the ghee into a separate bowl and set aside for later.
4Return the pot with the remaining ghee and onions to the stove. Add the ginger and garlic paste and sauté briefly. Then add the meat, salt, and turmeric powder. Mix well with a spoon. Pour in 4 cups (2 Sher) of cold water, cover with a lid, and cook on low heat.
5When the meat begins to tear slightly (is partially cooked), drain the soaked dal and add it to the pot. After a short while, add the coriander-cumin powder, black pepper, chopped cilantro, and green chilies. Continue to cook until both the meat and dal are tender.
6If the water evaporates before the meat is done, add a little water to the lid (to warm) and pour it in. Cook until the meat is completely soft and the gravy is slightly loose and saucy (the dal will thicken as it cools). If you prefer a sour taste, soak tamarind in water, extract the pulp, and add it when the meat and dal are cooked but still have some liquid. Alternatively, use peeled and sliced raw mango. Simmer briefly after adding sourness.
7Remove from heat. Take the reserved fried onions and ghee from Step 3; if the ghee has solidified, melt it over the stove. Pour the melted ghee and onions over the finished dish. Serve hot.