Mutton Dalcha

16-09-2024 author name

www.kitchenfoodrecipes.com

Ingredients:

For the Mutton

500g mutton (bone-in pieces)

1 large onion, finely chopped

2 tomatoes, chopped

2-3 green chilies, slit

1 tablespoon ginger-garlic paste

½ teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon garam masala

1 cinnamon stick

2-3 cloves

1 bay leaf

2 tablespoons oil or ghee

Salt to taste

Fresh coriander leaves for garnish

For the Dal

½ cup toor dal (yellow pigeon peas)

¼ cup chana dal (Bengal gram)

½ teaspoon turmeric powder

Salt to taste

For the Tempering (Tadka)

2 tablespoons ghee

1 teaspoon mustard seeds

1 teaspoon cumin seeds

3-4 dried red chilies

8-10 curry leaves

1 tablespoon tamarind pulp (optional)

Instructions:

Cooking the Dal

Wash the toor dal and chana dal thoroughly and soak them in water for about 30 minutes.

In a pressure cooker, add the soaked dal, turmeric, and enough water to cover the lentils. Pressure cooks for 3-4 whistles or until the dal is soft and mushy. Once cooked, mash the dal slightly and set aside.

Cooking the Mutton

Heat oil or ghee in a large pan or pressure cooker. Add the cinnamon stick, cloves, and bay leaf. Fry until fragrant.

Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and green chilies, and cook for another 2 minutes.

Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates from the mixture.

Add the mutton pieces and stir well to coat them with the spice mixture. Fry the mutton for about 5-7 minutes on medium heat, allowing the flavors to blend.

Pour in about 1½ cups of water, cover the lid, and pressure cook for 3-4 whistles, or until the mutton is tender. If using a regular pot, cook until the mutton is fully cooked and soft, adding more water if needed.

Combining Dal and Mutton

Once the mutton is cooked, add the cooked dal mixture to the mutton curry. Stir well and adjust the consistency by adding more water if required. The dalcha should have a thick but pourable gravy.

Simmer the dalcha for 10-15 minutes on low heat, allowing the flavors to meld together. Check for seasoning and adjust salt if necessary.

If using tamarind pulp, add it during the last few minutes of simmering for a tangy kick.

Tempering (Tadka)

Heat ghee in a small pan and add mustard seeds. When they begin to crackle, add cumin seeds, dried red chilies, and curry leaves. Fry for a minute until aromatic.

Pour this tempering over the mutton dalcha and stir gently.

Garnishing and Serving

Garnish the dalcha with fresh coriander leaves.

Serve hot with steamed basmati rice, roti, or naan.

Tips:

For added richness, you can add a splash of coconut milk or yogurt towards the end of cooking.

Mutton Dalcha tastes even better the next day as the flavors intensify after resting.

KitchenFoodRecipes