Dal Meat Recipe – Oats & 5-Dal Blend with Lamb/Chicken

Last Updated on 3 months by Neha Deshmukh

Dal Meat Recipe – Oats & 5-Dal Blend with Lamb/Chicken

Introduction

Okay, let’s be real. This Dal Meat isn’t your everyday quick weeknight dinner. It’s a labour of love, a slow-cooked hug in a bowl, and honestly, it’s worth every minute. I first made this for a family gathering, and it was an instant hit – everyone kept asking for the recipe! It’s a beautiful blend of textures and flavours, a hearty mix of five different dals, tender meat, and a surprising addition of oats that makes it incredibly comforting. Get ready to dive into a truly special dish!

Why You’ll Love This Recipe

This Dal Meat is more than just a meal; it’s an experience. It’s packed with protein, incredibly flavourful, and has a unique creamy texture thanks to the oats and dal blend. It’s perfect for a weekend when you have a little extra time to spend in the kitchen, or for a special occasion where you want to impress. Plus, the aroma while it simmers is just heavenly!

Ingredients

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

• 300 gms minced Chicken/Lamb meat
• 150 gms Chana dal (split chickpeas)
• 150 gms Urad dal (black lentils)
• 150 gms yellow Moong dal (split yellow lentils)
• 150 gms Wheat Rava/Dalia (broken wheat)
• 150 gms Oats
• 1 tbsp whole Black peppercorns
• 2 tbsp Black pepper powder
• 1 big Onion, finely sliced
• 500 ml Chicken/Mutton Stock
• 100 gms thick Yogurt/Curd
• 2 tbsp Ginger-Garlic paste
• 2 tbsp Garam Masala
• 0.5 tbsp Coriander powder
• 0.5 tbsp Jeera/Cumin powder
• 3 Cardamom
• 3 1-inch pieces of Cinnamon
• 3 Cloves
• Ghee/Oil
• Salt to taste
• 4 tbsp Lemon juice
• 5 Green chills
• 1 cup Coriander leaves, chopped
• 0.5 cup Mint leaves, chopped

Ingredient Notes

Let’s talk ingredients! This recipe really shines because of the combination of things.

• The 5-Dal Blend: Using a mix of chana dal, urad dal, moong dal, and wheat rava creates a wonderfully complex flavour and texture. Don’t skip on any of these!
• Oats – The Secret Ingredient: Seriously, don’t be scared of the oats! They add a lovely creaminess and help thicken the dal without making it heavy.
• Lamb vs. Chicken: Traditionally, this dish is made with lamb, giving it a richer flavour. But chicken works beautifully too, especially if you prefer a lighter taste. I’ve made it both ways, and honestly, it’s delicious with either.
• Whole Spices are Key: Don’t skimp on the whole cardamom, cinnamon, and cloves. Toasting them really brings out their aroma and adds depth to the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Meat: In a bowl, combine the minced chicken or lamb with 1 tbsp black pepper powder, salt, and 2 tbsp ginger-garlic paste. Give it a good mix and refrigerate for at least 3-4 hours – overnight is even better!
2. Soak the Dals & Rava: This is important! Soak the chana dal, urad dal, and moong dal separately overnight. Also, soak the wheat rava/dalia in water for 4-5 hours.
3. Prep the Oats: Dry roast the oats in a pan until lightly golden. Then, grind them into a powder and set aside.
4. Cook the Dals & Rava: Drain the soaked dals and the rava. Pressure cook the dals until they’re soft and mushy. Blend them into a coarse paste – you don’t want it completely smooth. Cook the soaked wheat rava in a pressure cooker until tender.
5. Cook the Meat: Pressure cook the marinated meat with 1 cup of water until it’s beautifully tender. If you’re using larger pieces of meat, shred them after cooking.
6. Temper the Spices: Heat ghee or oil in a large, heavy-bottomed pot. Add the whole spices (cardamom, cinnamon, cloves) and let them sizzle for a minute until fragrant. Then, add the sliced onions and fry them until golden brown and crispy. Remove half of the fried onions and set them aside for garnish – trust me, you’ll want these later!
7. Build the Flavour Base: Add the green chili-coriander-mint paste to the pot and sauté for about a minute until the raw smell disappears.
8. Combine Everything: Add the blended dal mixture, cooked meat, chicken/mutton stock, garam masala, coriander powder, cumin powder, and oats powder to the pot. Stir well to combine.
9. Simmer to Perfection: Add the lemon juice. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 30-45 minutes, stirring occasionally to prevent sticking. This is where the magic happens!
10. Garnish & Serve: Garnish with the reserved fried onions and a generous sprinkle of fresh coriander leaves. Serve warm with lemon wedges.

Expert Tips

• Don’t rush the marinating process. The longer the meat marinates, the more flavorful it will be.
• Adjust the amount of green chilies to your spice preference.
• Stirring occasionally while simmering is key to prevent the dal from sticking to the bottom of the pot.
• A good quality stock makes all the difference. Homemade is best, but store-bought works too.

Variations

• Vegan Adaptation: Use plant-based yogurt and simply omit the meat for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: If you like it extra spicy, add a few more green chilies or a pinch of cayenne pepper. My friend, Priya, always adds a dash of Kashmiri chili powder for colour and a mild heat.
• Festival Adaptations: This Dal Meat is perfect for Eid or other festive gatherings. It’s a hearty and flavourful dish that’s sure to impress your guests.

Serving Suggestions

This Dal Meat is fantastic on its own, but it’s even better with:

• Steamed basmati rice
• Warm naan or roti
• 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. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

1. What is the best type of meat to use for this dal meat recipe – lamb or chicken?

Both lamb and chicken work beautifully! Lamb gives a richer, more traditional flavour, while chicken is lighter. It really comes down to personal preference.

2. Can I use pre-cooked or leftover meat in this recipe? How would that affect the cooking time?

Yes, you can! If using pre-cooked meat, add it during the last 15-20 minutes of simmering to warm it through. This will significantly reduce the overall cooking time.

3. What is the purpose of adding oats to the dal? Can I substitute it with another grain?

The oats add a lovely creaminess and help thicken the dal. You could try substituting it with semolina (sooji), but the texture won’t be quite the same.

4. How can I adjust the consistency of the dal meat – should it be thicker or thinner?

If you prefer a thicker dal, simmer it for a longer time, uncovered, to allow some of the liquid to evaporate. For a thinner consistency, add a little more stock or water.

5. Can this dal meat be made ahead of time? If so, how does it affect the flavor?

Absolutely! In fact, this dal meat tastes even better the next day as the flavours meld together. Make it a day ahead, refrigerate, and reheat before serving.