Recently when I have been to Rajdhani for their Aamlicious, I got to taste this Mango Dal which was fantastic and that I liked to the core.
Mango Dal was little sweet, tangy and spicy, which went goes out well with pulav’s, rice, roti or Indian flat bread. I have prepared it using both ripe and raw mangoes for the perfect taste, I had there. We all like it and accompanied it with pulav, potato fry and appalam / pappad. Let me share the recipe…
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
CLICK HERE for more Mutton/Lamb recipes and CLICK HERE for varieties of biryani and biryani side dish recipes.
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.
A very easy, less time consuming with a common basic ingredient (EGG), attractive color (brown), very good texture (thick), very attractive (Color), wonderful aroma (blend of spices), delicious (spices and egg) – It’s my 500th post “SPICY SHAHI EGG MASALA”. Thanks all for your support and do support me 🙂
This Egg masala goes out well with variety rice, Briyani’s and pilaf (pulav). Also it goes out well with any Indian Bread. My son being an all time favorite of egg, made me try out different egg recipes. The boiled egg when get induced in this masala, it gives out a very good taste, aroma and also its color attracts everyone. Let us move on to the recipe…
Spicy Shahi Egg masala
Hard Boiled Eggs – 5 nos
Onions – 3 nos(medium sized)
Turmeric powder – ½ tsp
Salt to taste
Red chillies – 4 nos
Shahi Jeera – ½ tsp
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Fennel seeds – 1 tsp
Garlic – 6 cloves
Ginger – 1 “ inch stick
Cardamom – 1 no
Peppercorns – ½ tsp
Cloves – 3 nos
Cinnamon – 1”inch bark
Oil – 1 tbsp
Lemon juice – 1 tsp
Spiced getting dry roast
Onions getting roasted
Egg in gravy
Gravy getting thicken
Spicy Shahi Egg masala
Heat a tsp of oil in a kadai. Add in the cumin, fennel, coriander seeds, red chilli, cloves, shahi jeera, cinnamon, cardamom, peppercorns, ginger and garlic and cook till the raw smell goes off.
Bring them to room temperature and grind it to a fine paste by adding little water.
Finely chop the onions.
Heat oil in a kadai, add ¼ tsp of cumin seeds and curry leaves. Wait till they crackle.
Add the onions and fry till they are transparent.
Add the turmeric powder, ground masala and salt. Cook them till the raw smell goes off.
Pour in a cup of water, let it boil.
Slit the boiled eggs and add them in the masala, cover and cook till the masala thickens.
Pour in the lemon juice, stir and cook for 2 mins.
Transfer it to a bowl and garnish with finely chopped coriander leaves.
Note: Gently slit the sides of the eggs. Make sure that the eggs should not break while stirring.