Beef Dal Mash

Seriously, on Fridays, being at home in this part of the world is actually strange. For the last eight Fridays, I’ve been busy with my certification classes and now this Friday, finally when I am relieved to have ended that, my HD gets busy with his set of programmes!!! So here I am stuck at home and doing this post…


I stay in a place which is very multicultural. In fact, Dubai is known to market itself on the basis of multicultural coexistence. You can find the whole world here, literally in one place. Those who are living in Dubai or who have been here would definitely vouch for what I say.Β We have a Pakistani restaurant downstairs and we have keep ordering take aways whenever possible. Their food is very similar to our north Indian cooking and they have such awesome tikkas and kebabs. This is one such recipe. I don’t know if Indians have a way of cooking lentils and vegetables along with non-vegetarian, but it is a practice in Pakistani and Irani cuisine. Actually, it makes you feel nice – you are not deprived on the non-veg element and you feel nice that vegetables or lentils are moving down your system!!! πŸ™‚


Recipe adapted from here




Beef Dal Mash

Course Beef
Cuisine Pakistani
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Author Rafeeda


  • 300 gm beef cut pieces with bone in
  • 1 cup soaked masoor dal
  • 1 large onion sliced
  • 2 small tomatoes sliced
  • 250 gm yogurt
  • 1 1/2 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tbsp ginger garlic paste
  • Salt as required
  • 2 tbsp oil


  • Heat oil in a pressure cooker and saute the onions till transparent.
  • Add the beef, salt and very little water, close the cooker and cook till the beef is 3/4th cooked, around 3 whistles and 10 minutes on low flame.
  • Release the pressure, switch on the flame to medium low and add the masalas and saute well till the raw smell goes.
  • Add the soaked dal, tomatoes and yogurt along with 1/2 glass of water - there will be already water in the cooker from the cooked beef.
  • Close the cooker and cook till dal is well cooked, approximately 2 whistles.
  • Open the cooker and cook on high till the water evaporates.
  • Garnish with coriander leaves and serve hot with plain rice, naan or chapathis.


I have adjusted the spices as per our family tastes, especially on the cumin.

Join the Conversation

    1. that was quite quick, navin… thank you for your kind comments! πŸ™‚

  1. Yummy yummy…looks so gorgeous…. πŸ™‚

    1. Thank u divya… πŸ™‚

  2. Yummilicious πŸ™‚ Can you pass me some?

    1. Sure, y not! πŸ™‚

  3. Sounds very delicious…. Love to taste this:)

    1. Do try it out, it tastes nice n different… πŸ™‚

  4. This is one of my favorite dish, though I mostly make with chana dal.

    First time on your blog. You've created a great one.

    1. Thank u so much 4 coming by, Lail. I love Pakistani food, next time I'l definitely try with chana dal.

      I'l definitely go by ur page as well…

  5. Looks very yummy Rafeeda πŸ™‚

    1. Thank u Priya… πŸ™‚

  6. Rafeeda, I have never tried beef and dal together..very interesting combo πŸ™‚ Look good
    BTW, Thanks for visiting my space πŸ™‚

    1. thank u shema for coming by… πŸ™‚

  7. Raf, I tried this today! I did not have masoor dal (i had to check google images to make sure) πŸ™‚ I used what i got here called as Yellow dal. It is not the moong. The aroma was all over my home and I did slow coooking on this. We had with chapathi. Thank you! I never had this combo before!

    1. Thank you so much for trying and sharing your feedback… this is Pakistani style, many of us don't make like this. πŸ™‚ I guess it doesn't matter which daal it is, as long as it is there. Slow cooking would have added more flavor to the curry!

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