Dalcha Recipe

SpicySpicy Served HotServed Hot Non VegetarianNon Vegetarian
Poor based on 1 Ratings

Listed in : Non-Vegetarian , Non-Vegetarian Lamb & Mutton , Non-Vegetarian Curries , Non-Vegetarian Sidedish

Dalcha is an authentic curry recipe of muslims living in south Tamil nadu, India prepared with mutton, vegetables, raw mango in mildly spiced dal based curry. Dalcha is served with their unique style of biryani during festive occassions, marriages, etc. Dalcha is served in few hotels in Madurai, Dindugal run by mostly muslims or the chefs will be muslims. Dindugal, Venu biryani hotel is more popular in Tamil nadu for this dalcha and Biryani. Try this authentic dalcha recipe at home and Enjoy Cooking!!!

 

Servings: 2 Preparation time:
Ingredients:
  • Goat, Raw, Mutton Mutton (with bones) 100 gms
  • Chickpeas, Garbanzo Beans, Bengalgram, Mature Seeds, Raw, Channa, Kabuli Chana Dal, Chana Dal, Gram Dhal Bengal gram 10 tsp
  • Pigeon Peas, Raw, Tuvar, Toor Dhal, Toor Dal, Red gram dhal (Split) Toor dal (pigeon peas) 10 tsp
  • Onions, Raw, Onion Onion chopped 1 1/2 no
  • Tomatoes, Red, Ripe, Raw, Red Tomato Tomato chopped 2 no
  • Potato, Flesh And Skin, Raw, aloo Cut Potato 1 no
  • Eggplant, Raw, Egg Plant (Cut) Eggplant (Brinjal) 1 no
  • Mangos, Raw, Mango pulp (Cut )Raw Mango 1/2 no
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green chillies slit 2 no
  • Ginger Garlic Paste, Ginger garlic paste 3 tsp
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Turmeric Powder 1/2 tsp
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Coriander leaves 1 sprig
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste
  • Canola Oil, Vegetable Oil, Cooking Oil 2 tsp

Instructions (Preparation Steps):

  • 1. Wash mutton, bengal gram and split pigeon peas.
  • 2. Add turmeric powder and pressure cook for 10 minutes.
  • 3. Heat oil in a thick bottomed kadai. Add chopped onions, ginger garlic paste, green chillies and fry in a medium fire till the raw smell reduces.
  • 4. Add chopped tomato, potato, brinjal, raw mango, coriander leaves and salt. Continue frying for 3 to 4 minutes.
  • 5. Add the fried ingredients to the pressure cooked dal and mutton. Add required amount of water and pressure cook for 5 minutes. Keep aside.
  • 6. Serve hot with Biryani.

Cook's Tip:
Coriander Leaves are used in ingredients basically for garnishing and increasing flavors in the dishes. They are also included along with mint leaves in the paste for fresh relishes
194 likes
Add a few fenugreek (methi) seeds to Pigeon dhal(tuvar dhal) while pressure-cooking. The dal will be easier to digest
414 likes
Use kitchen scissors To chop fresh mint, chilies and coriander finely and without any mess.
565 likes
Stop crying while cutting onions After peeling onions cut in half and soak in water for about 5 minutes. Now, when you cut these onions your eyes will not water
207 likes
Keep tomatoes at room temperature until ripened. Once ripened, tomatoes will last for a few days. Try to avoid refrigerating tomatoes whenever possible, as it severely affects their flavor.
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  • Poor
    649 days ago
    this is not an authentic recipe for dalcha.