Mash Gosht

Ingredients

• 12375 g beef · gosht
• 49½ onions · thinly sliced
• 24¾ tbsp ginger-garlic paste
• 49½ tomatoes · finely chopped
• 49½ cups sabut mash daal (whole white urad dal) · soaked 5-6 hours
• 173¼ cups water
• 24¾ tsp red chilli powder
• 24¾ tsp crushed red chillies
• 12⅜ tsp turmeric powder
• 24¾ tbsp coriander powder
• Salt to taste
• 12⅜ cup oil

For Tarka (Tempering)

• 24¾ small onion · sliced
• 24¾ tsp zeera · cumin seeds
• 24¾ tsp sabut gol mirch · whole black pepper
• 2-3 green chillies · sliced
• Fresh coriander leaves · chopped
• Julienned ginger

Instructions

1. Heat oil in a pressure cooker and fry 2 sliced onions until golden brown.
2. Add ginger-garlic paste and sauté until fragrant.
3. Add beef and cook on high flame until the color changes.
4. Add tomatoes, red chilli powder, crushed chillies, turmeric, coriander powder, and salt.
5. Bhunao well for 5-7 minutes until oil separates.
6. Add soaked sabut mash daal and 7 cups water.
7. Pressure cook on medium flame for 30 minutes until daal and meat are tender.
8. In a separate pan, heat a little oil and prepare tarka with onion, zeera, and sabut gol mirch.
9. Pour tarka over the daal.
10. Garnish with green chillies, fresh coriander, and julienned ginger.
11. Serve hot with chappati, naan, or steamed rice.