Ghosht Ka Dalcha / Mutton Ka Dacha

Facebooktwitterlinkedinrssyoutubeinstagram

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.

Ghost /Mutton DalchaDal 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.

Ghost /Mutton Dalcha

 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.
Ghost /Mutton Dalcha
To the recipe
Serves: 3 to 4 people
Cooking time: 30 minutes
Ingredients
I
1/2 cup Chana Dal
1/2 tsp turmeric
1 glass water
II
150 gm Ghosht/mutton with bone or boneless
1/2 glass water
1/2 sliced onion
1/4 tsp turmeric powder
1 tbsp oil
III
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
IV
4 green chilly
2 tbsp chopped coriander leaves
Method
  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)

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

Save RecipeSave Recipe

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
61
https://www.ghezaeshiriin.com/2015/10/mutton-ka-dalcha/

Mutton Ka Dalch

Pursalane Dal/ Kulfa dal

Facebooktwitterlinkedinrssyoutubeinstagram
Purslane or kulfa has more omega-3 fatty acids than in some of fish oils or any other leafy vegetable plant.If you are vegetarian this is the  answer for getting omega 3 fatty acids.
en.wikipedia.org

 It is low in fats but again a rich source of minerals & dietary fiber, It has also vitamims A, C & E which are  known for their antioxident powers.This wonderful soft leafy vegetable has slightly sour & salty taste. It can be used in salads, sandwiches, in combination with other vegetables. Source of information



Today I share with you one of my favourite recipes Pursalane/kulfa with chana dal. Due to its sour and salty taste it gives a new texture and delicious taste to a normally bland chana dal.

Ingredients
1 bunch pursalane leaves/ kulfa in hindi & urdu.
1cup chana dal soaked for hour
1 medium size chopped onion
1 medium size chopped tomato
1 tsp ginger garlic paste
1/2 tsp chilly powder
1/4 tsp turmeric powder
1/2 tsp salt
1/4 tsp garam masala powder
2 green chilly
4 tbsp oil
1 1/2 cup water
Heat oil in a pan. When hot add chopped onion.

When onion becomes light pale, add in ginger garlic paste.Fry for a few secs.Now add in turmeric powder,red chilly powder & salt.Fry for few secs then add in chopped tomato. Now fry this on a medium flame till all the tomato gets mashed up and oils separates.

Now add the soaked chana dal.Add in water. Pressure cook it for 4-5 whistles. If making in a pan, the quantity of water will be 3 cups. Cover the pan and cook on a medium flame till dal is soft but not mushy. This also depends on the quality of the dal. Here we get dals from African continent so it takes longer time to cook.
Now add the chopped pursalane/kulfa leaves in the cooked dal. Add in 1/4 tsp garam masala powder.Cook till the desired consistency.
Garnish with slit green chillies & Serve hot with rice and roti