Mutton ka Dalcha is a combination of chana dal with mutton. The recipe is different from the usual hyderabadi Dalcha as no souring agent added.

Dal is the integral part of Indian cooking. I think we will be lost if there were no dals. Lunch is an incomplete affair without dal.

 Today, I am sharing you the recipe of Dalcha from our region Amravati, maharashtra. Previously  known as Berar region, Amravati  had been under the rule of nizam for many years. Due to this region’s cuisine has lots of influence of hyderabadi  cuisine.But the recipe which I am sharing today is different then Hyderabadi dalcha. We are not adding any souring agent in our recipe  This recipe uses minimum of masalas so the overall flavor is of Chana Dal & ghosht. Dalcha is served with bhagare chawal/ tempered rice. I will share that recipe later.

1. Boil Dal: Take all the Ingredients I in pressure cooker and give 2 to 3 whistles till dal is cooked. Cool & mash the dal.
2. Boil Meat: Now combine  Ingredients II in a pressure cooker and give 4  whistles. When cool check if meat is cooked.Cool & keep aside.
3. In a deep vessel, pour the oil. When hot add cinnamom & bay leaves. Fry for few seconds and add sliced onion.
4. Once brown, add ginger garlic paste. Fry till the smell of rawness goes away.
5. Add red chilly powder. Stir
6. Now add boiled meat, adding the left over water from time to time. Stir for few minutes.
7. Now add the mash dal along with water. Stir to combine all.
8. Add the coriander and green chillies.
9. Cook for 5 to 6 minutes till the desired consistency.
10. Serve with Bhagare chawal/rice or plain rice.

Notes:

• Dalcha can be prepared without meat also.
• Sometime we add bottlegourd( Dudhi, Lauki, Ghiya)

Huma Kalim

Serves 3-4

Ghosht Ka Dalcha / Dal Ghost

Mutton ka Dalcha is a combination of chana dal with mutton. The recipe is different from the usual hyderabadi Dalcha as no souring agent added.

30 minPrep Time

45 minCook Time

1 hr, 15 Total Time

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Ingredients

• (A)
• 1/2 cup Chana Dal
• 1/2 tsp turmeric
• 1 glass water
•  
• (B)
• 150 gm Ghosht/mutton with bone or boneless
• 1/2 glass water
• 1/2 sliced onion
• 1/4 tsp turmeric powder
• 1 tbsp oil
•  
• (C)
• 4 tbsp oil
• 1 bay leaves
• 1" cinnamon
• 1/2 sliced onion
• 1/2 tbsp ginger garlic paste
• 1/2 tbsp  red chilly powder
• Salt to taste
•  
• (D)
• 4 green chilly
• 2 tbsp chopped coriander leaves
•  
•  

Instructions

1. Method
2.  
3. Boil Dal: Take all the Ingredients I in pressure cooker and give 2 to 3 whistles till dal is cooked. Cool & mash the dal.
4. Boil Meat: Now combine  Ingredients II in a pressure cooker and give 4  whistles. When cool check if meat is cooked.Cool & keep aside.
5. In a deep vessel, pour the oil. When hot add cinnamom & bay leaves. Fry for few seconds and add sliced onion.
6. Once brown, add ginger garlic paste. Fry till the smell of rawness goes away.
7. Add red chilly powder. Stir
8. Now add boiled meat, adding the left over water from time to time. Stir for few minutes.
9. Now add the mash dal along with water. Stir to combine all.
10. Add the coriander and green chillies.
11. Cook for 5 to 6 minutes till the desired consistency.
12. Serve with Bhagare chawal/rice or plain rice

Notes

Dalcha can be prepared without meat also. Sometime we add bottlegourd( Dudhi, Lauki, Ghiya)

7.8.1.2

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https://www.ghezaeshiriin.com/2015/10/mutton-ka-dalcha/

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