Beef Tongue Dal

This beef tongue dal offers a unique twist on classic dal, adding rich, meaty flavors paired with delicious spices. It’s a comforting yet exciting meal that is sure to become a new favorite.

Beef Tongue Dal

Step by Step Video Instructions

Ingredient Notes

For the Beef Tongue:

  • Beef Tongue (750g): A unique cut of meat known for its rich flavor and tender texture after cooking. You tend to be able to find beef tongue at the butchers rather than the grocery store. It’s recommended to ask your butcher to prepare the tongue for you, which typically involves cleaning and removing the outer skin.
  • Peppercorns (3g): These small but potent spices add a piquant, slightly sharp flavor to the broth, infusing the beef tongue stock.
  • Bay Leaf: A bay leaf adds a more complex flavor to the broth, which complements the richness of the beef tongue.
  • Salt (1 tsp): Salt is important to enhance the flavors of the beef tongue.
  • Garlic Cloves: Garlic adds a depth of flavor to the broth, introducing a pungent taste that complements the savoriness of the beef.
  • Green Chilli (30g): Green chili brings a fresh, bright, and spicy element to the dish. I used a mild green chili, but feel free to use one that matches your spice preference.
  • Red Onion (halved): The red onion, when simmered, breaks down and imparts a sweet, aromatic quality to the broth, adding layers of flavor to the beef tongue.
Beef Tongue Dal

For the Yellow Dal:

  • Yellow Moong Dal and Toor Dal (50g each): These lentils form the base of the dal and will be passed through a sieve to make a creamy gravy.
  • Tomato (125g): Chopped tomatoes provide a refreshing tang and balance the richness of the dal with their mild acidity and sweetness.
  • Turmeric Powder (½ tsp): Adds a vibrant yellow color and an earthy flavor.
  • Reserved Tongue Stock (650ml): The stock from cooking the beef tongue infuses the dal with a deep, meaty flavor, enhancing the overall savoriness.
  • Ghee (1 Tbsp): Adds a rich, buttery flavor to the dal and is used to temper the spices.
  • Ginger (3g, julienned), Garlic (3g, chopped), Onion (35g, sliced), Green Chilli (small, halved and deseeded): These vegetables are some of the foundational flavors of the dal, contributing a mix of spicy, sharp, and sweet notes.
  • Hing (Asafoetida), Curry Leaves, Cumin Seeds, Mustard Seeds: These spices add a burst of flavor and aroma, with hing providing a unique, onion-like fragrance.
  • Amchur (¼ tsp), Black Pepper Powder (¼ tsp): Amchur, or dry mango powder, adds a tart, while black pepper complements the beef tongue.
  • Cilantro: Used for garnishing, cilantro adds a fresh, herbal note.

Expert Tips

Rinsing Lentils in a Sieve: Place the lentils in a sieve and rinse them under cold running water. This process helps to remove any impurities and helps with the cooking process. Shaking the sieve or mixing the lentils gently allows water to flow through and clean the lentils effectively. You should rinse the lentils until the water stops coming out murky and becomes clear.

Tempering Spices: When tempering the spices, add them all to the hot ghee. The key is to watch for the mustard seeds to start popping and the cumin seeds to begin sizzling, which indicates the spices are releasing their flavors.

Beef Tongue Dal

Storage and Leftovers

Refrigeration: Store leftovers in an airtight container in the refrigerator. The dish will retain its quality for up to 3 days.

Reheating: To reheat, gently warm the dal on the stove over medium heat. If it has thickened in the refrigerator, add a small amount of water or broth to adjust the consistency. Heat it until it’s hot throughout.


What to Serve with Beef Tongue Dal?

This dish pairs well with plain basmati rice or Indian flatbreads like roti or naan.

How Can I Adjust the Spice Level?

Modify the heat by choosing different types of green chilies. For less spice, use milder varieties or deseed them; for more heat, use hotter chilies or increase the quantity.

What if I don’t have an Instant Pot for cooking the beef tongue?

If you don’t have an Instant Pot, a traditional stovetop pressure cooker is an excellent alternative for cooking beef tongue. Alternatively, you can simmer the beef tongue in a covered pot on the stove. This method may take several hours, and you’ll need to check the water level and add more as needed periodically.

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Beef Tongue Dal

Beef Tongue Dal

This beef tongue dal offers a unique twist on classic dal, adding rich, meaty flavors paired with delicious spices. It's a comforting yet exciting meal that is sure to become a new favorite.
5 from 1 vote
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 632 kcal


For the Beef Tongue:

  • 750 g Beef Tongue cleaned, outer skin removed
  • 3 g Peppercorns
  • 1 Bay Leaf
  • 1 tsp Salt
  • 2 Garlic Cloves
  • 30 g Green Chilli
  • 1 Red Onion halved

For the Yellow Dal:

  • 50 g Yellow Moong Dal Yellow Lentils
  • 50 g Toor Dal Split Pigeon Pea
  • 125 g Tomato chopped, adjusted to preference
  • ½ tsp Turmeric Powder
  • 650 ml Reserved Tongue Stock
  • 1 Tbsp Ghee
  • 3 g Ginger julienned
  • 3 g Garlic chopped
  • 35 g Onion sliced
  • 1 Small Green Chilli halved and deseeded
  • A pinch of Hing Asafoetida
  • 10 Curry Leaves
  • ¼ tsp Cumin Seeds
  • ¼ tsp Mustard Seeds
  • ¼ tsp Amchur Dry Mango Powder
  • ¼ tsp Black Pepper Powder
  • Cilantro for garnish


Preparing the Beef Tongue:

  • Add the beef tongue, onions, garlic cloves, green chili, peppercorns, and salt in an Instant Pot or pressure cooker. Add enough water to cover. Cook for 90 minutes.
  • Remove the beef tongue and set aside. Strain the stock through a sieve, mashing some onions and garlic into it for added flavor. Skim off and discard the top layer of fat. Reserve the stock.
  • Allow the beef tongue to rest for at least 15 minutes, then chop it into chunks.

Cooking the Yellow Dal:

  • Rinse the yellow lentils and split pigeon pea under running water until the water runs clear.
  • In the Instant Pot, mix the lentils, dal, turmeric, chopped tomatoes, and reserved beef tongue stock. Cook on high pressure for 15 minutes. Release the pressure, then strain the mixture, reserving the liquid. Set aside.
  • In a large pot or Karai, heat ghee over medium heat. Sauté the onions until browned, then push them to the side of the pot.
  • Add mustard seeds, cumin seeds, ginger, curry leaves, and chili to the center of the pot. Stir to mix, then add garlic, hing, and the cubed beef tongue. Sauté for a few minutes.
  • Stir in the strained yellow lentil and beef tongue stock mixture. Season with amchur powder, black pepper, and cilantro. Adjust the seasoning to taste.

To Serve:

  • Serve the beef tongue dal garnished with additional cilantro and a squeeze of lime.


Calories: 632kcalCarbohydrates: 22gProtein: 40gFat: 42gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 145mgSodium: 229mgPotassium: 817mgFiber: 7gSugar: 3gVitamin A: 378IUVitamin C: 59mgCalcium: 84mgIron: 6mg
Keyword Beef Tongue Dal
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