Dalcha recipe is a very popular dish across Hyderabad and it is a blend of dal and mutton curry which gives the dal a juicy and aromatic flavor.
Also check out other delicious mutton or keema recipes which are mentioned below:
The dalcha is already posted by me which is made with toovar dal but this recipe is made with chana dal/bengal gram and also with some aromatic spices.
Hyderabadi dishes are always full of flavor and this is something I prefer when it comes to good dal recipes. This is a finger licking dalcha recipe usually made with mutton attached to bones.
Using such meat brings out good flavor into the dal as well. It adds flavor to plain dal and this recipe goes well with bagara rice or bagara khana.
I also add vegetables such as lauki/kaddu or eggplant/brinjal in dalcha recipes which are already posted on my blog like kaddu ka dalcha etc…
Dalcha is made with vegetables and also with meat. Dalcha does not taste good with boneless mutton and therefore it is good to make it with mutton that is attached to bones.
This lamb mutton dalcha without any vegetables has wonderful lentils into it, aromatic spices, tamarind extract and mutton which makes the dish a real special dish.
I would be very glad to receive feedback on this dalcha recipe as this recipe is again a very special and a very authentic Hyderabadi dal recipe as equal to khatti dal and a common dish in Hyderabadi households and also in some of the Indian and pakistani households.
Do check out the recipe details below on how to make dalcha recipe…
Dalcha Recipe Below:
Dalcha Recipe With Mutton
For The Mutton Curry:
- 500 gms mutton attached to bones
- 2 tbsp oil
- 1 large cinnamon sticks
- 2 bay leaves
- 1 tsp caraway seeds
- 1 cup onions finely sliced 2 medium onions
- 1 cup chopped tomatoes 2 tomatoes
- 1 tbsp green chilli paste add a pinch of salt while making the paste
- 1 tbsp ginger garlic paste
- salt to taste
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tbsp chopped coriander leaves
For The Dal:
- 1 1/2 cup chana dal
- 1/2 tsp turmeric powder
- 1/2 tsp oil
- 2 chopped tomatoes
While Boiling The Dal:
- 2 tbsp chopped coriander leaves
- 2 tbsp chopped mint leaves
- 7-8 fresh curry leaves
- 1 tsp cardamom powder/elaichi powder
- 1 lemon sized tamarind extracted pulp
For The Mutton Curry:
- Firstly, in a pressure cooker, add oil and heat it.
- Add cinnamon stick, bay leaves, caraway seeds and saute a bit.
- Add 1/2 cup of sliced onions and cook until slight pinkish.
- Add ginger garlic paste and stir.
- Add green chilli paste and saute for a while.
- Add the mutton pieces and roast until the color is changed.
- Add salt to taste, red chilli powder, turmeric powder, mix and cook for few minutes.
- Add the remaining 1/2 cup of onions, chopped tomatoes, coriander leaves mix and cook the mutton for about 3-4 minutes.
- Add water and pressure cook the mutton until it gets tender.
- Reduce the steam and put the mutton mixture aside.
For The Dal:
- Soak the chana dal for about half an hour to one hour.
- While the mutton is getting cooked, at the same time start making the dal.
- Take a pressure cooker, add soaked chana dal.
- Into it add 2 cups of water approximately.
- Add turmeric powder and chopped tomatoes.
- Add little oil to tenderize the dal quickly.
- Pressure cook until the dal gets tender.
- Reduce the steam, add salt and mash the dal into fine paste.
For The boiling of Dalcha:
- Take a cooking utensil, add the mashed dal into it.
- Add the extracted tamarind pulp into the dal and mix well.
- Add the cooked mutton curry into it.
- Add water into it if little thin consistency is required.
- Mix the whole mixture well, check for salt and add if required.
- Add freshly chopped coriander leaves, mint leaves, curry leaves.
- Add elaichi powder/cardamom powder into the mixture.
- Also add garam masala powder if required.
- Bring the whole mixture to a boil.
- Dalcha is ready and serve it with bagara khana!!!
2.Here I have used just chana dal but, mixture of chana dal and toor dal too can be used.
3.Add water as per the requirement if dalcha consistency required is thin.
4.If the dalcha has turned sour add a pinch of sugar to balance the sour flavor.