Dalcha is the most popular Indian stew served along with Biryani, pulav, dosa or chapathi. Dalcha is prepared with lentils, mutton and flavored with ginger, garlic and few spices. Recently I came across a television show, where chef. Damo shared the recipe of Dalcha. And so prepared it for my New Year lunch along with Mutton Biryani, onion-tomato raita and boiled eggs – It was yummmm. We all liked it to the core. Later for dinner, I served it with Dosa. Let me share the recipe…

New year lunch 2017 – Mutton Biryani, Mutton Dalcha, onion raita and Boiled egg

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Mutton Dalcha

Ingredients:

• Mutton Bones with little meat – 200 gms
• Split Pigeon peas / Toor dal / Tuvaram Paruppu – 3 tbsp
• Red lentil / Masoor dal – 4 tbsp
• Onions – 150 gms
• Tomatoes – 75 gms
• Brinjal / Eggplant – 4 nos
• Turmeric powder – ½ tsp
• Green chillies – 2 nos
• Cumin seeds – 1 tsp
• Curry leaves – a sprig
• Coriander leaves – 3 stalks
• Ginger (1” inch stick) – 2 nos
• Garlic – 6 cloves
• Chilli powder – 1 ½ tsp
• Coriander powder – 3 tsp
• Salt to taste
• Sesame oil / Nallennai – 3 tbsp.

Making of Mutton Dalcha –

Preparation:

• Peel and finely chop ¼ portions of onions and roughly chop the rest. Finely chop tomatoes into pieces.
• Crush the ginger and garlic, keep it aside. Break the green chillies into pieces and keep it aside.
• Heat pressure cooker, pour 2 cups of water in a pressure cooker and bring it to boil.
• Add the mutton bones pieces followed by the lentils, crushed garlic and ginger, green chillies, roughly chopped onions, cumin seeds and turmeric powder and pressure-cook for 4 to 5 whistles or until they are cooked.
• Meanwhile heat oil in a heavy bottom vessel, add the curry leaves, add the finely chopped onions and cook until the onions turn golden brown.
• Add the finely chopped tomatoes and cook until they turn mushy.
• Clean and chop the brinjals lengthwise, add it and cook for a min.
• Add the chilli, coriander powder and salt, pour 2 cups of water, cover and cook for few mins or until the brinjal is 75% cooked.
• Pour the pressure-cooked mutton bones and lentil to the brinjal, cover and cook for few mins or until the curry thickens and the oil starts floating on the top of the curry.
• Garnish with finely chopped coriander leaves.

Serve hot with Biryani, raita and boiled eggs or with idly or with dosa.

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