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Classic Dal Meat Recipe: A Taste of Tradition

Embark on a flavorful adventure with our "Traditional Dal Meat Marvel," where every bite is a testament to the art of perfectly spiced cuisine. This recipe starts with a robust base of mustard oil, setting the stage for a rich blend of freshly ground coriander that truly defines the dish's character. As the spices gently simmer, they infuse the meat with an irresistible depth of flavor, ensuring each piece is tender and packed with aromatic goodness. The magic culminates with a finishing touch of golden ghee, crisp slivers of ginger, and a sprinkle of fresh coriander, adding a burst of freshness that elevates this meal from simply satisfying to truly sublime. Prepare your palate for a dish where the meat is not just cooked but transformed, marrying the spices in a delightful harmony that promises to enchant your taste senses.


  • ¼ cup cooking oil

  • 1 cup thinly sliced onions

  • 7-8 whole black peppercorns

  • 4 small cinnamon sticks, broken

  • 3 green cardamom pods

  • 2 black cardamom pods

  • 2 bay leaves

  • ¼ cup water

  • 1½ tbsp garlic paste

  • 1½ tbsp ginger paste

  • 1 tbsp Kashmiri red chili powder

  • 1½ tsp turmeric powder

  • 1.5 kg meat (your choice)

  • ¼ cup mustard oil

  • 1½ tsp salt (to taste)

  • 1¼ tsp black pepper (to taste)

  • 1 cup hot water

  • 1¼ tbsp freshly ground coriander powder

  • 2 cups soaked split chickpeas (chana dal)

  • 2½ cups hot water (as needed)

  • 1¼ tsp salt (to taste)

  • 8-10 green chilies

  • 1 tsp garam masala

  • ½ tsp roasted cumin powder

  • 1½ tbsp ghee

  • 1 tbsp thinly sliced ginger

  • 1½ tbsp chopped fresh coriander

  • Few drops of lime juice


  1. Initial Preparation:

  • In a large pan, heat ¼ cup of cooking oil over medium heat.

  • Add 1 cup of thinly sliced onions and sauté until soft.

  1. Spices:

  • Add 7-8 whole black peppercorns, 4 small broken cinnamon sticks, 3 green cardamom pods, 2 black cardamom pods, and 2 bay leaves to the pan.

  • Fry until the onions turn light brown.

  1. Ginger-Garlic Paste:

  • Once the onions are browned, add ¼ cup of water to the pan.

  • Add 1½ tbsp garlic paste and 1½ tbsp ginger paste.

  • Sauté for 20-30 seconds.

  1. Spice Mix:

  • Add 1 tbsp Kashmiri red chili powder and 1½ tsp turmeric powder.

  • Sauté over medium-low heat until the mixture looks glossy.

  1. Meat and Cooking:

  • Add 1.5 kg of meat to the pan and mix well.

  • Add ¼ cup of mustard oil and 1½ tsp salt, then sauté over medium heat for 5 minutes.

  • Add 1¼ tsp black pepper and 1 cup of hot water. Cover and cook on low heat for 20 minutes, stirring once.

  1. Adding Dal:

  • Add 1¼ tbsp freshly ground coriander powder and mix well.

  • Add 2 cups of soaked split chickpeas (chana dal) and mix thoroughly with the gravy.

  • Add 2½ cups of hot water as needed, 1¼ tsp salt to taste, 8-10 green chilies, and 1 tsp garam masala.

  • Mix well, cover, and cook for 40 minutes over low heat, stirring occasionally.

  1. Final Touches:

  • Check the doneness of the meat. If it is still hard, add a bit of water and cook for an additional 10 minutes over low heat.

  • Open the lid and add ½ tsp roasted cumin powder, 1½ tbsp ghee, 1 tbsp thinly sliced ginger, 1½ tbsp chopped fresh coriander, and a few drops of lime juice.

  1. Serving:

  • Your delicious dal meat is now ready to be enjoyed. Serve hot with rice or bread. Enjoy!



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