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…
CLICK HERE for more Mutton/Lamb recipes and CLICK HERE for varieties of biryani and biryani side dish recipes.
- 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.
CLICK HERE for varieties of Biryani and CLICK HERE for varieties of Dosa.