- 1 cup soaked toovar dal (can use chana dal(bengal gram))
- 1 teaspoon turmeric powder
- 1.5 cup water
For Mutton Curry and dalcha:
- 500 gms mutton with bones/lamb (washed and cut into pieces)
- 3 tablespoon oil
- 1 cinnamon stick
- 1 cardamom
- 2 cloves
- ½ teaspoon shahi zeera
- 1 bay leaf
- 1 large onion, finely sliced
- 1 teaspoon ginger garlic paste
- 2 tomatoes, finely chopped
- salt as per taste
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 glass water
- 1 medium size bottle gourd (kaddu)
- 1 cup tamarind extracted pulp
- 8-10 fresh curry leaves
- 2 tablespoon coriander leaves
- 3-4 green chillies
- salt as per taste
- ¼ teaspoon garam masala powder
- ½ tomato optional
- In a pressure cooker, add toovar dal, add turmeric powder, add water and pressure cook until the dal is tenderised. Cook it for about 10 minutes or 5-6 whistles.
- Heat oil.
- Add cinnamon stick, cardamom, cloves, shahi zeera, bay leaf.
- Add large onion, finely sliced.
- Saute the onions until they turn soft.
- Add ginger garlic paste.
- Saute few seconds to get rid of raw smell.
- Add 500 gms mutton with bones.
- Saute the mutton until the color of mutton changes.
- Add 2 tomatoes, finely chopped.
- Add salt as per taste, red chilli powder, turmeric powder.
- Mix well.
- Cook until the tomatoes turn soft.
- Add a glass of water.
- Mix well.
- Pressure cook until mutton turns tender (4-5 whistles on low heat).
- Reduce the steam.
- Remove the lid.
- Add medium size bottle gourd/ kaddu pieces (peeled and cut into diagonal long pieces).
- Mix.
- Cover and cook until the kaddu turns tender(10-12 minutes).
- Stir in between.
- Add tamarind extracted pulp.
- Add cooked and mashed toor dal.
- Give a good mix without lumps.
- Add 1 cup water or as per consistency required.
- Add fresh curry leaves.
- Add chopped coriander leaves.
- Add slit green chillies.
- Adjust salt as per taste.
- Add garam masala powder or use cardamom powder.
- Mix well.
- Add half tomato optional.
- Cover and bring it to a boil.
- Simmer for 5-10 minutes.
- Serve the dalcha hot with bagara rice.
