Goat Dal Recipe- Authentic Indian Lentil & Goat Curry Recipe

Last Updated on 2 months by Neha Deshmukh

Goat Dal Recipe – Authentic Indian Lentil & Goat Curry Recipe

Hey everyone! If you’re anything like me, you absolutely love a good dal. But this isn’t just any dal. This is Goat Dal – a hearty, flavorful, and deeply satisfying curry that’s been a family favorite for generations. I first made this for a big family gathering, and it was a huge hit! It’s a little more involved than your everyday lentil soup, but trust me, the incredible depth of flavor is SO worth it.

Why You’ll Love This Recipe

This Goat Dal is a beautiful blend of tender goat meat, a medley of lentils, and aromatic spices. It’s warming, comforting, and packed with protein. It’s the kind of dish that just feels like a hug in a bowl. Plus, it’s a fantastic way to experience authentic Indian flavors. You’ll be transported to a bustling Indian kitchen with every spoonful!

Ingredients

Here’s what you’ll need to create this delicious Goat Dal:

• ½ cup split pigeon peas (toor dal) – about 100g
• ½ cup red lentils (masoor dal) – about 100g
• ½ cup split chickpeas (chana dal) – about 100g
• 2 tablespoons oil – about 30ml
• 1 teaspoon cumin seeds – about 5g
• 2 onions
• 1 pound bone-in goat pieces (shoulder or leg) – about 450g
• 2 Serrano peppers or green chilies
• 3 teaspoons minced garlic
• 1 teaspoon minced ginger
• 2 teaspoons coriander powder – about 10g
• 2 teaspoons salt
• 1 teaspoon garam masala – about 5g
• 1 teaspoon ground cumin – about 5g
• 1 teaspoon paprika – about 5g
• 1 teaspoon turmeric powder – about 5g
• ½ teaspoon black pepper – about 2.5g
• ¼ teaspoon cayenne pepper – about 1.25g (adjust to taste!)
• 2 tomatoes
• 4 cups water – about 950ml
• 2 tablespoons chopped cilantro leaves – about 10g
• 2 tablespoons chopped mint leaves – about 10g

Ingredient Notes

Let’s talk ingredients! The blend of lentils – toor dal, masoor dal, and chana dal – is key. Each lentil brings a unique texture and flavor to the party. Toor dal cooks up creamy, masoor dal adds a lovely earthiness, and chana dal provides a bit of bite.

Traditionally, different regions of India favor different lentils. In some areas, you’ll find more moong dal (yellow split mung beans) used, while others lean towards urad dal (black lentils). Feel free to experiment!

Now, about those Serrano peppers… they pack a punch! If you’re sensitive to heat, start with just one, or substitute with milder green chilies like jalapeños. Removing the seeds also helps tame the spice. And don’t skimp on the fresh cilantro and mint at the end – they really brighten up the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your lentils some love. Soak them in cold water for 1-2 hours. This helps them cook evenly and become beautifully tender. Once soaked, drain and rinse them well.
2. Now, let’s get started with the Instant Pot (or a large, heavy-bottomed pot if you’re using the stovetop). Set it to sauté mode and heat the oil. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant – this is where the magic begins!
3. Add the chopped onions and brown them for about 6-7 minutes, until they’re a lovely golden color. Then, toss in the goat meat and brown it along with the onions. This step builds a ton of flavor.
4. Next, add the chopped Serrano peppers, minced garlic, minced ginger, coriander powder, salt, garam masala, ground cumin, paprika, turmeric powder, black pepper, and cayenne pepper. Cook for another 4-5 minutes, stirring constantly, until the tomatoes soften and the spices are fragrant.
5. Time for the lentils! Add the drained lentils and water to the pot. Give everything a good stir to combine.
6. Secure the lid on your Instant Pot and cook on high pressure for 30 minutes.
7. Once the cooking time is up, let the pressure release naturally. This is important – don’t quick release!
8. Finally, garnish generously with chopped cilantro and mint leaves. Serve hot and enjoy!

Expert Tips

• Don’t be afraid to adjust the spices to your liking. Taste as you go and add more if needed.
• Browning the goat meat is crucial for developing a rich, deep flavor.
• Using bone-in goat meat adds extra flavor and collagen, making the dal even more delicious.

Variations

• Vegan Adaptation: Simply omit the goat meat and add some diced potatoes or sweet potatoes for a hearty vegan version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustment:
  • Mild: Reduce the cayenne pepper to a pinch or omit it altogether. Use only one Serrano pepper and remove the seeds.
  • Medium: Use the recipe as written.
  • Hot: Add an extra Serrano pepper or a pinch more cayenne pepper.
• Festival Adaptations: This dal is perfect for special occasions like Diwali or Eid. You can serve it with a side of naan or rice and some raita (yogurt dip).

Serving Suggestions

This Goat Dal is fantastic served with:

• Steamed basmati rice
• Warm naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

What cut of goat meat is best for dal?

Shoulder or leg are great choices. They have plenty of flavor and become wonderfully tender during the long cooking time.

Can I use a slow cooker instead of an Instant Pot?

Yes! Cook on low for 6-8 hours, or on high for 3-4 hours.

What is the best way to adjust the spice level of this dal?

Start with less cayenne pepper and Serrano peppers. You can always add more, but you can’t easily take it away!

Can I make this dal ahead of time?

Absolutely! It’s a great make-ahead dish. The flavors will develop even more overnight.

What is the significance of using multiple types of lentils in this recipe?

Using a blend of lentils creates a more complex flavor and texture. Each lentil contributes something unique to the dish.

Can I substitute the goat meat with another protein?

Definitely! Lamb, beef, or even chicken would work well. You could also use chickpeas for a vegetarian option.