Hyderabadi Dalcha Khana and Mutton Dalcha Recipe

Hyderabadi Mutton Dalcha Recipe:

Ingredients:

For Tenderizing Dal:

• 2 small cups soaked toovar dal(yellow lentils) or chana dal(bengal gram)
• 1 tsp turmeric powder
• 3-4 curry leaves
• 1 cup water
• ½ tsp red chilli powder

For Mutton Curry:

• 500 gms mutton with bones washed and cut into piece
• 2 tbsp oil
• ½ cup onions finely chopped or sliced         
• 1 tsp red chilli powder or green chilli paste
• 2 tsp ginger garlic paste
• 1 cinnamon stick(dalchini)          
• 2 curry leaves
• 1 tsp coriander leaves
• 1 tsp coriander powder

Other Ingredients:

• 1 small size bottle gourd(cut into long pieces)
• 4-6 curry leaves
• 1 tsp coriander powder
• 1 tsp garam masala powder(powder of dalchini, elaichi, cloves, shahjeera)
• 1 small lemon sized tamarind, extracted pulp
• 2-3 tomatoes chopped

Method:

For Tenderising Dal:

1. In a pressure cooker, add toovar dal, add turmeric powder, add curry leaves, add water and pressure cook until the dal is tenderised. Cook it for about 10 minutes or 5-6 whistles.
2. Reduce the steam of the cooker,mash the dal by adding salt, add tamarind pulp,mix well,check if salt is required and keep aside. Meanwhile tenderise the mutton.

For Tenderising Mutton:

1. In a pessure cooker, heat oil, add cinnamon stick, add the onion slices and saute for a while, add ginger garlic paste saute well.
2. Add the mutton pieces and fry for awhile, add salt, red chilli powder(or green chilli paste), pinch of turmeric, coriander powder, add chopped tomatoes stir well.
3. Add little water and pressure cook until the mutton gets soft.
4. To the cooked mutton, add bottle gourd(lauki) slices, salt if required, pinch of red chilli powder, curry leaves, chopped tomatoes, coriander leaves and pressure cook again for about 3 whistles for the lauki to get soft.
5. Lastly Combine evrything that is the dal with tamarind pulp and the mutton curry made with kaddu. To it add garam masala powder, curry leaves, coriander leaves, add some sugar to kill the sour taste(optional).
6. Bring the whole mixture to a boil.
7. Garnish with coriander leaves.
8. Serve with rice or bagara khana.

NOTES:

1.I have cooked mutton then added lauki to the same pressure cooker. 
2.We can Cook dal with tamarind pulp, mutton curry, lauki separately and combine all the three then bring a boil, it brings out the same taste.
3. I have used toovar dal but chana dal too can be a substitute.

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Hyderabadi Dalcha Khana Recipe:

Ingredients:

• 300 gms chana dal                                   
  
• 250 gms lamb, diced
• 1 inch piece ginger, finely chopped
• 6 garlic cloves, finely chopped
• 2 green chillies, chopped      
• 1 inch cinnamon stick, powdered
• 2 green cardamom, powdered
• 2 medium sized onion, finely sliced and fried crisp 
• 1 medium sized onion, finely chopped
• Juice of 1 lime
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder 
• 3 Tbsp oil (groundnut/olive oil)
• Salt, to taste 

Method:

• Wash the dal in several changes of water. Soak it for at least 30 minutes. Add a pinch of turmeric, a pinch of sugar (skip if not to taste), and pressure cook for three whistles. Mash once cool and keep aside. 
• Clean the lamb. Do not wash in water, use a damp towel to wipe clean. Pat dry 
• Heat oil in a pressure cooker, add the chopped onion, fry till brown, add the ginger, followed by garlic, followed by green chili, followed by mutton. Stir frequently till mutton browns and oil separates. Add remaining turmeric powder, chili powder and coriander powder. Stir for another 2 minutes. 
• Add 1 cup of water or enough to just cover the mutton, and pressure cook for 3 whistles. 
• Once cooled, add the dal, the fried sliced onions, cinnamon and cardamom powder, lime juice and salt. Cook on low heat for 10 minutes, stirring occasionally. 
• Serve hot.

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