Daal Gosht (Baruchi style)

Daal Gosht

Daal Gosht (Baruchi style)

A staple dish in many Gujarati households – Daal made with lamb and served with pulao rice, accompanied with a choice of salads and chutneys. This dish is for every occasion, often served during Eid, wedding and family get togethers. Many variations exist, so this is our take on Bharuchi Daal Gosht.
5 from 1 vote
Prep Time 20 minutes
Cook Time 2 hours
Course Main Course
Cuisine Indian
Servings 5 people


  • 1 Heavy based pot with to cook the rice
  • 1 Medium sized cooking pot to cook the daal
  • 1 Medium sized pot with a lid to cook the meat



  • cup Toor Daal
  • ¼ piece Star Anise
  • 1 piece Mace
  • 1 piece Daager Phool (stone flower)
  • 1 Kg Boned Lamb Meat
  • ½ cup Oil
  • 3 Onions finely sliced
  • 1 Ripe Tomato grated or finely chopped
  • 2 tbsp Garlic Paste
  • 3 tbsp Ginger Paste
  • 2 tbsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Chilli Powder
  • 1 tsp Cumin Powder
  • 1 tsp Cumin seeds
  • 2 Cinnamon stick 1 inch
  • 4 Green Cardamoms
  • 1 Bay Leaf
  • Salt, adjust to taste approx 2½ tsp
  • tsp Garam Masala
  • ½ cup Fresh Coriander Leaves chopped for garnish
  • ¼ cup Fresh Mint leaves chopped for garnish

Daal Temper

  • ½ cup Veg Oil
  • 3 tbsp Chopped Garlic
  • 1 cup Fresh Fenugreek Leaves
  • 1 tsp Cumin Seeds


  • cups Premium long-grain basmati, aged rice.
  • 5 cups Water
  • 3 tbsp Ghee
  • 1 tbsp Oil
  • 1 tsp Cumin Seeds
  • 2 small Cinnamon sticks
  • ¼ tsp Black peppercorns
  • 6 Cardamom
  • ¼ Cloves
  • Salt to taste approx 2½ tsp


Cooking the dall

  • Wash your toor daal until the water runs clear and the oil has washed away. Once washed ideally soak overnight or at least 1 hour prior to cooking.
  • Add the washed daal to a suitable saucepan; to the daal the whole spices: star anise, mace and daager phool (stone flower)
    Cover the dall with fresh water, add enough to approx 2 inches about the dall – you will need to top up more as required. Place your saucepan on a medium heat and allow the dall mixture to come to a simmer.
  • You will need to stir occasionally to ensure the dall mixture doesn’t catch at the bottom of your saucepan. The daal needs to cook completely until it starts to break up and get mushy, this process will take at least 1¼ to 1½ hours. It is important the daal is properly cooked through.
  • Whilst the daal is cooking, you should start cooking the lamb – a good guide would be around 30 minutes after the daal, this will ensure the dall and gosht (lamb) will be ready at approx the same time.

Cooking the lamb (gosht)

Cooking the rice

Tempering the dall gosht

Keyword Daal, Daal Gosht, Dar Chaawal, Rice

Join the Conversation

  1. Jazaakumullaahu khayran for the hard work in putting this up
    The only ingredient I don’t have is the mace. Had to look it up

  2. Shazmin Ahmed says:

    5 stars
    Assalamualaikum. JazakAllah for your time and effort. May Allah reward you.
    In the rice recipe do you add the chana daal with the rice? Will the daal cook in time when the rice is done?

    1. foodiechief Author says:

      Yes the chana daal will get cooked – ideally leave it to soak and you should have no problems.

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