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–+ servings
dalcha recipe served in a bowl

Dalcha Recipe Hyderabadi style with Mutton and Kaddu

Asiya
Dalcha recipe made by tenderizing mutton along with dal.
4.30 from 17 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Curries/Gravies, Mutton, non veg
Cuisine Hyderabadi, Indian
Servings 5
Calories 89 kcal

Ingredients
  

For Tenderising Dal:

  • 1 cup soaked toovar dal (can use chana dal(bengal gram))
  • 1 teaspoon turmeric powder
  • 1.5 cup water

For Mutton Curry and dalcha:

  • 500 gms mutton with bones/lamb (washed and cut into pieces)
  • 3 tbsp oil
  • 1 cinnamon stick
  • 1 cardamom
  • 2 cloves
  • ½ teaspoon shahi zeera
  • 1 bay leaf
  • 1 large onion, finely sliced
  • 1 tsp ginger garlic paste
  • 2 tomatoes, finely chopped
  • salt as per taste
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 1 glass water
  • 1 medium size bottle gourd (kaddu)
  • 1 cup tamarind extracted pulp
  • 8-10 fresh curry leaves
  • 2 tbsp coriander leaves
  • 3-4 green chillies
  • salt as per taste
  • ¼ teaspoon garam masala powder
  • ½ tomato optional

Instructions
 

  • In a pressure cooker, add toovar dal, add turmeric powder, add water and pressure cook until the dal is tenderised. Cook it for about 10 minutes or 5-6 whistles.
  • Heat oil.
  • Add cinnamon stick, cardamom, cloves, shahi zeera, bay leaf.
  • Add large onion, finely sliced.
  • Saute the onions until they turn soft.
  • Add ginger garlic paste.
  • Saute few seconds to get rid of raw smell.
  • Add 500 gms mutton with bones.
  • Saute the mutton until the color of mutton changes.
  • Add 2 tomatoes, finely chopped.
  • Add salt as per taste, red chilli powder, turmeric powder.
  • Mix well.
  • Cook until the tomatoes turn soft.
  • Add a glass of water.
  • Mix well.
  • Pressure cook until mutton turns tender (4-5 whistles on low heat).
  • Reduce the steam.
  • Remove the lid.
  • Add medium size bottle gourd/ kaddu pieces (peeled and cut into diagonal long pieces).
  • Mix.
  • Cover and cook until the kaddu turns tender(10-12 minutes).
  • Stir in between.
  • Add tamarind extracted pulp.
  • Add cooked and mashed toor dal.
  • Give a good mix without lumps.
  • Add 1 cup water or as per consistency required.
  • Add fresh curry leaves.
  • Add chopped coriander leaves.
  • Add slit green chillies.
  • Adjust salt as per taste.
  • Add garam masala powder or use cardamom powder.
  • Mix well.
  • Add half tomato optional.
  • Cover and bring it to a boil.
  • Simmer for 5-10 minutes.
  • Serve the dalcha hot with bagara rice.

Video

Notes

  • I have cooked mutton then added lauki to the same pressure cooker.
  • We can Cook dal with tamarind pulp, mutton curry, lauki separately and combine all the three then bring a boil, it brings out the same taste.
  • I have used toovar dal but chana dal too can be a substitute.

Nutrition

Nutrition Facts
Dalcha Recipe Hyderabadi style with Mutton and Kaddu
Amount Per Serving
Calories 89 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 97mg4%
Potassium 51mg1%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 1g2%
Vitamin A 117IU2%
Vitamin C 5mg6%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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