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.
- Boil Dal: Take all the Ingredients I in pressure cooker and give 2 to 3 whistles till dal is cooked. Cool & mash the dal.
- Boil Meat: Now combine Ingredients II in a pressure cooker and give 4 whistles. When cool check if meat is cooked.Cool & keep aside.
- In a deep vessel, pour the oil. When hot add cinnamom & bay leaves. Fry for few seconds and add sliced onion.
- Once brown, add ginger garlic paste. Fry till the smell of rawness goes away.
- Add red chilly powder. Stir
- Now add boiled meat, adding the left over water from time to time. Stir for few minutes.
- Now add the mash dal along with water. Stir to combine all.
- Add the coriander and green chillies.
- Cook for 5 to 6 minutes till the desired consistency.
- 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
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
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
- Method
- Boil Dal: Take all the Ingredients I in pressure cooker and give 2 to 3 whistles till dal is cooked. Cool & mash the dal.
- Boil Meat: Now combine Ingredients II in a pressure cooker and give 4 whistles. When cool check if meat is cooked.Cool & keep aside.
- In a deep vessel, pour the oil. When hot add cinnamom & bay leaves. Fry for few seconds and add sliced onion.
- Once brown, add ginger garlic paste. Fry till the smell of rawness goes away.
- Add red chilly powder. Stir
- Now add boiled meat, adding the left over water from time to time. Stir for few minutes.
- Now add the mash dal along with water. Stir to combine all.
- Add the coriander and green chillies.
- Cook for 5 to 6 minutes till the desired consistency.
- Serve with Bhagare chawal/rice or plain rice
Notes
Dalcha can be prepared without meat also. Sometime we add bottlegourd( Dudhi, Lauki, Ghiya)
Lahsoni Panchmel Daal / Garlic Daal
Pursalane Dal/ Kulfa dal
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.