Mutton Dalcha is also commonly known as dal gosht in Hyderabadi Cuisine. Combination of yellow lentils and bengal gram lentil cooked with mutton pieces and later flavored with Mughlai spices makes a unique and flavorful side dish for Biryani or pulao. Apt for occasions, mutton dalcha is a one pot meal iitself.
Slow cooked lentils and mutton leaves and amazing aroma and flavor that is not only exotic but also gives a richness and royalty to the dish. We at home, often make mutton dalcha with biryani and accompany with burani raita.
Prep Time | 20 minutes |
Cook Time | 45 minutes |
Servings |
serving
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- 250 grams mutton
- 3/4 cups Bengal gram dal
- 2 tsp ginger garlic paste
- 1 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 2 nos green chillies .
- 3 nos Onions . Sliced
Ingredients
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- Cut the mutton into 1 inch cubes. Soak the chana dal in water for 30 minutes.
- Boil the dal with 1/4 tsp. turmeric powder and enough water till tender.
- Mash well and set aside.
- Fry two sliced onions till they are crisp.
- Crush and keep aside.
- Heat oil, add the remaining sliced onion and fry till brown.
- Add the ginger-garlic paste, remaining turmeric powder and fry till light brown, then add the mutton and fry till oil separates.
- Add chili powder, coriander powder and 2 cups water and cook till the mutton is tender.
- To the mutton add the mashed dal, crushed fried onions, 1/2-1 cup warm water and salt to taste.
- Simmer till completely cooked.
- Serve hot.