How to MAKE MUTTON DALCHA RECIPE

Posted by Thomas Shaw on March 4th, 2020

Mutton Dalcha Recipe is yet one more Hyderabadi cuisine often made with meat or mutton mixed in bottle gourd(kaddu) and dal(lentils). It is one of the most widespread dish produced in hyderabad which has been passing on since the Nizam’s era.



Mutton Dalcha is usually ready during lunch time. It really is a very superior mixture with Bagara khana. To the Dalcha, we usually add kaddu(lauki in hindi or bottle gourd in english) as the combination of meat, lauki and lentils(toovar dal) along with spices makes the dish extremely tasty. Get extra information about dalcha recipe



Adding meat with bones within the Dalcha Recipe provides a really great taste because the juice extracted in the bones and mixed in to the daal brings out an extremely great taste within the dish.



Dalcha also brings out a tangy flavor as the tamarind pulp is added while making the dish. Other hyderabadi dal which is incomplete with out adding tamarind is hyderabadi khatti dal.



The accompaniments that can go nicely in conjunction with this recipe is mutton fry recipe or it truly is also great with meat or mutton shami kabab and rice.



Tamarind pulp may be the principal ingredient because the recipe is not within a fantastic taste devoid of the tangy tamarind pulp. It's made in the course of occasions and can be a fantastic side dish eaten with unique rice delicacies.



Here within this recipe I've produced dalcha with toovar dal(yellow lentils)/ toor dal. Precisely the same dalcha is often made with no the mutton and is known as as kaddu dalcha. Dalcha can also be prepared with chana dal and mutton and to know a lot more about that recipe read on my dalcha recipe in the blog.



Let us get to know the facts of creating Hyderabadi Mutton Dalcha Recipe.



Ingredients



For Tenderising Dal:

2 modest cups soaked toovar dal yellow lentils or chana dal(bengal gram)

1 tsp turmeric powder

3-4 curry leaves

1 cup water

1/2 tsp red chilli powder



For Mutton Curry:

500 gms mutton with bones washed and reduce into piece

2 tbsp oil

1/2 cup onions finely chopped or sliced

1 tsp red chilli powder or green chilli paste

2 tsp ginger garlic paste

1 cinnamon stick dalchini

2 curry leaves

1 tsp coriander leaves

1 tsp coriander powder



Other Components:

1 small size bottle gourd reduce into lengthy pieces

4-6 curry leaves

1 tsp coriander powder

1 tsp garam masala powder powder of dalchini, elaichi, cloves, shahjeera

1 smaller lemon sized tamarind extracted pulp

2-3 to matoes chopped



Directions



For Tenderising Dal:

In a pressure cooker, add toovar dal, add turmeric powder, add curry leaves, add water and pressure cook until the dal is tenderised. Cook it for about 10 minutes or 5-6 whistles.



Reduce the steam from the cooker,mash the dal by adding salt, add tamarind pulp,mix properly,verify if salt is expected and keep aside. Meanwhile tenderise the mutton.



For Tenderising Mutton:

In a pessure cooker, heat oil, add cinnamon stick, add the onion slices and saute for a although, add ginger garlic paste saute properly.



Add the mutton pieces and fry for awhile, add salt, red chilli powder(or green chilli paste), pinch of turmeric, coriander powder, add chopped tomatoes stir effectively.

Add small water and pressure cook till the mutton gets soft.



Towards the cooked mutton, add bottle gourd(lauki) slices, salt if needed, pinch of red chilli powder, curry leaves, chopped tomatoes, coriander leaves and pressure cook once more for about 3 whistles for the lauki to obtain soft.



Lastly Combine evrything that is definitely the dal with tamarind pulp and the mutton curry produced with kaddu. To it add garam masala powder, curry leaves, coriander leaves, add some sugar to kill the sour taste(optional).



Bring the whole mixture to a boil.



Garnish with coriander leaves.



Serve with rice or bagara khana.



Notes

1.I have cooked mutton then added lauki to the identical pressure cooker. 2.We can Cook dal with tamarind pulp, mutton curry, lauki separately and combine all of the three then bring a boil, it brings out the exact same taste.3. I've used toovar dal but chana dal as well could be a substitute.