CHANA DAAL PORK GOSHT PESHAWARI

I committed another blasphemy this last weekend. After having cooked biryani and chaap with pork previously (which is a story for another time), this time it was a daal gosht recipe that I tried my hand at. The result however, was positively delectable.

Daal as we all know are lentils or split legumes and have a staple presence in South Asian cuisine. Daal can be really versatile and maybe cooked in numerous ways. Chana daal is split Bengal gram.

Chana Daal or split Bengal gram

Gosht usually refers to tender meat of an animal, mostly that of a goat. Most gosht recipes are cooked on a slow fire for a long time to achieve the desired consistency and flavour.

To be very frank, I am not sure if this recipe has its roots in Peshawar, Pakistan but I did take inspiration from a Pakistani website. For a long time now I have wanted to cook a meat and lentils dish and this last Sunday I fulfilled my long standing desire. But I did put in my own twist. On a whim I bought skinless lean pork without bones and decided that I would cook the Chana Daal Gosht Peshawari with it. So out went goat meat and in came pork. I will admit though, that darker meats like beef or mutton tend to add a bit more flavour and depth to the dish as compared to pork. However, I believe pork has its own nobility which is why I like experimenting with it and adapting it in different recipes and cuisines. This was another successful experiment.

Here is my recipe.

Ingredients:
1. Chana Daal (split Bengal gram) – 2 cups.
2. Lean Pork (skinless, boneless) – 1 kg.
3. Ghee – 2 tablespoons.
4. Onions – 2 medium pieces, roughly chopped.
5. Garlic and ginger paste – 1 tablespoon.
6. Turmeric powder – 1 ½ teaspoon.
7. Coriander powder – 1 teaspoon.
8. Roasted cumin powder – 1 teaspoon.
9. Red chilli powder – 1 teaspoon. You may of course add more if you prefer it to be hotter.
10. Garam masala – 1 teaspoon. I used freshly ground spice as it lends a completely different flavour to the entire dish.
11. Salt to taste.

Directions:
1. Soak the lentils in water for at least 60 mins.
2. In a wok take 2 tablespoons ghee. Once it is hot enough (make sure it isn’t smoking) add the onions.
3. As soon as the onions turn a translucent pink add the garlic and ginger paste.
4. After the condiments start releasing their aroma add in the pork and begin browning the meat.
5. Once it is brown enough add in the spices one by one except the garam masala. Mix them in well.
6. Until this point I cooked at a temperature of 1000 degrees celcius. Now reduce the heat to low (I lowered it to 300 degrees), add a bit of water, cover and sit tight.
7. After cooking on low heat for about 40 – 45 minutes remove the cover and check the meat for tenderness. It should feel soft to the touch but the centre would probably be a bit stiff still. Now add in the lentils, cover and cook for 30 minutes more.
8. By now the meat will have become tender and the lentils should be soft but firm enough to hold its own shape. You may choose to cook it to the consistency of a daal but I prefer it a bit firmer when cooking a meat dish.
9. Reduce the water and check for salt.
10. Garnish with coriander or slit green chillies or both.
11. Enjoy your Chana Daal Pork Gosht Peshawari with rice, roti or paratha.

My version of Chana Daal Pork Gosht Peshawari.
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