Mutton dalcha is a lentil-based curry popular in Hyderabad.  The spicy and sour lentil curry served with bagara rice. The ingredients used in the mutton dalcha dish are lentils, mutton (goat meat), tamarind, and spices. Serve it with rice, bagara rice.

Vegetables like bottle gourd, drum stick added to dalcha. 

PREPPING LENTILS FOR MUTTON DALCHA:

1. Roast the moong dal on instant pot SAUTE mode tossing gently until it turns golden brown. Roasting moong dal adds more flavor but it is completely optional. 

2. Wash and soak toor dal, chana dal, and moong dal together. Always drain soaked water and add fresh water (2 CUPS) before cooking.

3. People with a sensitive stomach should soak the lentils overnight or at least 1 hour prior to cooking for avoiding bloating. 

HOW TO COOK MUTTON DALCHA:

1.  Clean the excess fat and wash the meat. Keep it aside.

2. On SAUTE mode, when oil is hot add cloves, green cardamom, cinnamon stick, saute until fragrant.

3. Add green chili, onions, and saute until onions turn golden. Then add ginger garlic paste and cook for a few seconds. 

4. Lastly add mutton, coriander powder, salt, turmeric, and cook until mutton leaves oil on the sides. Then add water and turn off SAUTE mode.

dalcha

5. On a trivet place the dal bowl on the stand.

6. Set the instant pot on MANUAL or PRESSURE COOK mode for 19 minutes. Quick-release.

7. Remove the dal from the trivet, mash it with a hand blender or with a spoon until it is completely mashed. 

8. Combine dal and mutton together. Add water if you like mutton dalcha runny. 

Mutton dacha

SEASONING FOR MUTTON DALCHA:

1. Heat ghee and oil in a pan, add cumin seeds when they splutter add garlic, curry leaves, tamarind pulp, cumin powder, and coriander powder. Saute for 1 minute and Turn off the heat.

2. Add seasoning to the mutton dalcha and cook for 2 -3 minutes. Add mint and cilantro while boiling and turn off SAUTE mode.

dacha

Recommended recipes:

GONGURA MUTTON IN INSTANT POT

GOAT CURRY IN INSTANT POT

CHICKEN CURRY IN INSTANT POT

 

Mutton Dalcha

Mutton dalcha is a lentil-based curry popular in Hyderabad. The spicy and sour lentil curry served with rice. The ingredients used in this dish are lentils, mutton (goat meat), tamarind, and spices.
Print Recipe
Prep Time:10 minutes
Cook Time:25 minutes
Additional Time:3 minutes
Total Time:38 minutes

Ingredients

  • Chana dal - 1/2 cup
  • Toor dal or masoor dal - 1/4 cup
  • Moong dal - 2 tbsp pan-roasted
  • Mutton - 250 grams cut into small pieces
  • Oil - 2 tbsp
  • Onion- 2 medium or 3/4 cup
  • Green chili - 4
  • Cloves - 5
  • Green cardamom - 4
  • Cinamon - 1 inch
  • Ginger garlic paste - 1 tbsp
  • Turmeric - 1/4 tsp
  • Coriander powder - 1 tsp
  • Water - 4 cups or more as needed 2 CUPS FOR LENTILS, 2 CUP FOR MUTTON

Seasoning

  • Oil - 1 tbsp
  • Ghee - 1/2 tbsp
  • Garlic - 2 medium
  • Cilantro - 2 tbsp
  • Mint - 2 tbsp
  • Coriander powder - 1/2 tbsp
  • Cumin powder - 1 Tsp
  • Tamarind - 25 grams Juice made with 1/4 cup water or 2 tbsp pulp

Instructions

  • HOW I MAKE MY LENTIL DISHES:

    1. Roast the moong dal on SAUTE mode tossing gently until it turns golden brown. Roasting moong dal adds more flavor but it is completely optional.

    2. Wash and soak toor dal, chana dal, and moong dal together. Always drain soaked water and add fresh water before cooking.

    3. People with a sensitive stomach should soak the lentils overnight or at least 1 hour prior to cooking for avoiding bloating.

    HOW TO COOK LENTILS & GOAT MEAT:

    1 Clean the excess fat and wash the meat. Keep it aside.

    2. On SAUTE mode, when oil is hot add cloves, green cardamom, cinnamon stick, saute until fragrant.

    3. Add green chili, onions, and saute until onions turn golden. Then add ginger garlic paste and cook for a few seconds.

    4. Lastly add mutton, coriander powder, salt, turmeric, and cook until mutton leaves oil on the sides. Then add water and turn off SAUTE mode.

    5. On a trivet place the dal bowl on the stand.

    6. Set the instant pot on MANUAL or PRESSURE COOK mode for 19 minutes. Quick-release.

    7. Remove the dal from the trivet, mash it with a hand blender or with a spoon.

    8. Combine dal and mutton together. Add water if you like to dilute a little.

    SEASONING:

    1. Heat ghee and oil in a pan, add cumin seeds when they splutter add garlic, curry leaves, tamarind pulp, cumin powder, and coriander powder. Saute for 1 minute and Turn off the heat.

    2. Add seasoning to the dalcha and cook for 2 -3 minutes. Add mint and cilantro while boiling and turn off saute mode.

Notes

You can keep it in the refrigerator for at least a week.
I suggest reheating dalcha by adding little water before serving.
Servings: 8
Author: Fashion chef in kitchen

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating