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Instant Pot Dal Gosht (Lentils with Goat)

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

Instant Pot Dal Gosht (Lentils with Goat)

5 from 12 reviews
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  • 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 to matoes diced
  • 4 cups water
  • 2 tablespoons chopped cilantro leaves garnish
  • 2 tablespoons chopped mint leaves garnish


  • Soak the lentils in cold water for 1-2 hours. Drain, rinse and set aside.
  • 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.
  • Add the serrano peppers, garlic, ginger, spices and stir, then add the tomatoes. Cook for 4-5 minutes, or until the tomatoes break down.
  • Add the drained lentils to the pot along with the 4 cups of water and mix well.
  • Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
  • Allow the pressure to release naturally.
  • 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.
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