Dalcha is a very tasty Hyderabadi Indian stew made from mutton, split Bengal gram, tamarind and bottle guard. It is a traditional dish, made in every household in Hyderabad. It is traditionally teamed up with Hyderabadi Bagara khana and French bean-mutton curry. Tastes good with any bread or rice.
Dalcha / Kaddu ka Dalcha – – Split Bengal gram / Chana dal (( if possible soak for half an hour)), Mutton / Beef ((with bones preferably)), Bottleguard / Kaddu ((cut into long rhombus shaped pieces)), Ginger-Garlic Paste, tomato, onion ((sliced)), Green Chillies, Curry Leaves, Tamarind Pulp ((this requires 1 tablespoon of tamarind)), Salt ((or as per taste)), Red Chilli Powder, Turmeric Powder, Fresh Coriander Leaves / Cilantro ((Finely Chopped)), water ((250 in chanadal + 100 for mutton)), oil, Garam masala powder, , Take two pressure cookers.; In one of the cookers add the split Bengal gram, tomato, green chillies, and 250ml of water. Close the lid and allow it to pressure cook on a high flame until three whistles are heard, then simmer it for about 15 minutes, and switch off the flame.; Meanwhile in another cooker add onions, ginger garlic paste, turmeric, red chilli powder, salt, mutton, oil and 100 ml water. Close the lid and allow it to pressure cook on high flame until three whistles are heard then simmer it for about 15 minutes, and switch off the flame.; After 15 minutes do not open the lid immediately, allow the cookers to stand for about 5 minutes. Then remove the steam from the cookers by lifting the whistles and then carefully open the lid of the pressure cookers.; Now add bottle guard pieces to the mutton gravy and pressure cook on high flame until 2 whistles are heard. Then switch off the flame and allow it to stand for about 5-7 minutes; Meanwhile, transfer the chana dal in another bowl and allow it to cool. When the chana dal is lukewarm enough transfer it into a blender jar along with its water in which it is boiled and grind it coarsely. Do not make a very smooth paste. Make sure it is ground a bit coarse.; Now add this blended chanadal to the mutton and bottle guard mixture and stir well. This forms a nice stew. To this add the tamarind pulp and curry leaves and allow this stew to boil for about 3-4 minutes, add garam masala powder and coriander leaves and simmer for about 2 minutes. That's it, Dalcha is ready to serve hot with Hyderabadi bagara khana or plain rice or any bread.; ; – <ol>
<li>If you aren't in a hurry then soak the chana dal for 3o minutes or one hour.</li>
<li>Do not overcook the bottle guard. The bottle guard
Print Recipe
Dalcha / Kaddu ka Dalcha
Instructions
Take two pressure cookers.
In one of the cookers add the split Bengal gram, tomato, green chillies, and 250ml of water. Close the lid and allow it to pressure cook on a high flame until three whistles are heard, then simmer it for about 15 minutes, and switch off the flame.
Meanwhile in another cooker add onions, ginger garlic paste, turmeric, red chilli powder, salt, mutton, oil and 100 ml water. Close the lid and allow it to pressure cook on high flame until three whistles are heard then simmer it for about 15 minutes, and switch off the flame.
After 15 minutes do not open the lid immediately, allow the cookers to stand for about 5 minutes. Then remove the steam from the cookers by lifting the whistles and then carefully open the lid of the pressure cookers.
Now add bottle guard pieces to the mutton gravy and pressure cook on high flame until 2 whistles are heard. Then switch off the flame and allow it to stand for about 5-7 minutes
Meanwhile, transfer the chana dal in another bowl and allow it to cool. When the chana dal is lukewarm enough transfer it into a blender jar along with its water in which it is boiled and grind it coarsely. Do not make a very smooth paste. Make sure it is ground a bit coarse.
Now add this blended chanadal to the mutton and bottle guard mixture and stir well. This forms a nice stew. To this add the tamarind pulp and curry leaves and allow this stew to boil for about 3-4 minutes, add garam masala powder and coriander leaves and simmer for about 2 minutes. That's it, Dalcha is ready to serve hot with Hyderabadi bagara khana or plain rice or any bread.
Recipe Notes
- If you aren't in a hurry then soak the chana dal for 3o minutes or one hour.
- Do not overcook the bottle guard. The bottle guard
