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…
- 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 –
- 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.