Instant Pot Dal Gosht (Lentils with Goat) by Ashley of

Instant Pot Dal Gosht (Lentils with Goat)

  • Author: My Heart Beets


  • ½ cup split pigeon peas (toor dal), soaked 1-2 hours
  • ¼ cup red lentils (masoor dal), soaked 1-2 hours
  • ¼ cup split chickpeas (chana dal), soaked 1-2 hours
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 2 onions, thinly sliced
  • 1 pound bone-in goat pieces (shoulder or leg)
  • 2 Serrano peppers or green chilies, slit in half but still intact
  • 3 teaspoons minced garlic
  • 1 teaspoon minced ginger


  • 2 teaspoons coriander powder
  • 2 teaspoons salt, adjust to taste
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoons paprika
  • ½ teaspoon turmeric powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne, adjust to taste
  • 2 tomatoes, diced
  • 4 cups water
  • 2 tablespoons chopped cilantro leaves, garnish
  • 2 tablespoons chopped mint leaves, garnish


  1. Soak the lentils in cold water for 1-2 hours. Drain, rinse and set aside.
  2. Press the sauté button on the Instant Pot, add the oil and allow it to heat up for a minute. Add the cumin seeds to the pot and once they start to brown, add the onion and goat meat. Stir-fry for 6-7 minutes, or until the meat has browned.
  3. Add the serrano peppers, garlic, ginger, spices and stir, then add the tomatoes. Cook for 4-5 minutes, or until the tomatoes break down.
  4. Add the drained lentils to the pot along with the 4 cups of water and mix well.
  5. Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
  6. Allow the pressure to release naturally.
  7. Garnish with chopped mint and cilantro prior and serve.


When the dal is done, it will look similar to a thin soup however as it cools down, it will thicken.