Name: HYDERABADI MUTTON DALCHA recipe by Shobha Keshwani at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: Mutton .... 250 gms ( preferably with bones); Chana dal .. 1/2 cup; Toor dal ... 1/4 cup; Onions ... 2 sliced; Tomato ... 1; Ginger ... 1 tbsp (grated); Garlic .... 1 tbsp (crushed ); Yogurt .... 2-3 tbsps; Green chillies ... 2; Turmeric powder .. 1/2 tsp; Coriander powder .. 1 tsp; Red chilli powder .. 1 tsp; Kokums ... 3-4 ( you can also use 1 tbsp tamarind pulp instead); Dry red chillies .. 3-4; Garam masala powder .. 1 tsp; Curry leaves ... 1 sprig; Mustard seeds ... 1 tsp; Cumin seeds .... 1 tsp; Oil .. 2-3 tbsps; Desi ghee .... 1 tbsp (for tadka)

ABOUT HYDERABADI MUTTON DALCHA RECIPE

Mutton Dalcha is a famous dish from Hyderabad. It is usually served as an accompaniment with biriyanis specially during the weddings. I hail from the state of Andhra Pradesh and as a kid I used to look forward to Muslim weddings to relish the biriyani, dalcha and baghare baigan. Mutton is cooked with chana dal / toor dal and spices. You may only use chana dal or both. Here is the step by step recipe how to make this delicious curry.

Ingredients Serving: 4

Mutton .... 250 gms ( preferably with bones)
Chana dal .. 1/2 cup
Toor dal ... 1/4 cup
Onions ... 2 sliced
Tomato ... 1
Ginger ... 1 tbsp (grated)
Garlic .... 1 tbsp (crushed )
Yogurt .... 2-3 tbsps
Green chillies ... 2
Turmeric powder .. 1/2 tsp
Coriander powder .. 1 tsp
Red chilli powder .. 1 tsp
Kokums ... 3-4 ( you can also use 1 tbsp tamarind pulp instead)
Dry red chillies .. 3-4
Garam masala powder .. 1 tsp
Curry leaves ... 1 sprig
Mustard seeds ... 1 tsp
Cumin seeds .... 1 tsp
Oil .. 2-3 tbsps
Desi ghee .... 1 tbsp (for tadka)

Instructions

Wash the mutton and marinate with yogurt, salt and turmeric.
Soak the chana dal and toor dal.
In a pan heat the oil and fry the onion until golden brown.
Add the tomato, green chillies, ginger, garlic (leave a little for tempering).
Now tip in the marinated mutton and saute it until the water dries up and the colour changes. Add all the mentioned spice powders during this process.
Add sufficient water and simmer to cook. ( you can pressure cook it if you want ). Set aside.
Boil dals adding a little salt and turmeric powder until done. Set aside.
Mix the cooked dal to the meat and add the required quantity of water and bring to a boil. Add the kokums now. Let it simmer.
In a pan heat the desi ghee and add the tempering ingredients.First add the mustard and cumin seeds followed by the dry red chillies and curry leaves.
When they crackle, add the crushed garlic and saute until it becomes light brown. Switch off the gas and when it becomes little cold add a pinch of red chilli powder to give a nice colour. Stir in the tadka to the prepared dalcha.

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