Sep 19, 2013

Mutton Dalcha / Hyderabadi Mutton Dalcha / Lamb, Dal & Vegetable Gravy - Sidedish for Briyani & Ghee Rice



In our place there is a shop named Ambur Briyani, they serve one of the best briyani in town. I love it a lot. One of the accompaniment which they serve with the briyani is brinjal dalcha. It taste tangy spicy and taste heavenly with that. I always wanted to make that whenever i make briyani. That one is a vegetarian side dish. But we have a non veg version of that made with mutton and veggies. I got that recipe  from my friend jafrin.When i gave it a shot  it was so yummy.



When i asked her what is the best dish which can be served with it. She insisted me to try it with ghee rice. But she told it taste equally good with briyani, pulav, parota and anything you like. I made some mutton pulav and served this with it. I had some leftover curry, we also had it with dosa that night, it was yummy. So here you go to the recipe.


Preparation Time : 15 mins
Cooking Time : 2 Hour to 2.15 Hour
Serves - 6 to 8

Ingredients:

Oil - 1/4 cup +1/4 cup
Onion - 2 large sliced thinly
Green Chilli - 2
Salt to taste
Tomatoes - 4 medium size chopped
Ginger Garlic Paste - 4 tblspn ( Click here for recipe)
Chilli Powder - 1 tblspn
Turmeric Powder - 1 tsp
Coriander Powder - 3 tblspn
Garam Masala Powder - 3 tblspn ( Click here for recipe)
Mutton - 500 grams / 1/2 kg
Water as needed
Toor Dal / Tuvaram paruppu - 1 cup
Potato - 1 large peeled and cubed
Carrot- 1 large chopped
Drumstick - 1 large cut into pieces
Sour Raw Mango - 1 medium size chopped
Shallots / Sambar Onion - 10 sliced thinly
Coriander Leaves / Cilantro- a handful chopped

Method:

Heat 1/4 cup of oil in a large kadai. Add in onions, green chilli and salt. Saute for couple of mins.

Now add in tomatoes, ginger garlic paste, spice powder and saute for 10 mins till it turns mushy.

Add in the mutton pieces and saute for 5 mins till it gets coated in the masala.

Pour in water so the mutton gets cooked. Add 1.5 liter of it. Bring it to boil. Simmer the pan and cook for a hour.

Now the mutton is half cooked. Add in toor dal and the vegetables.Add more water if needed. Adjust the salt level.

Cover the pan and cook for 45 mins to 1 hour to till mutton falls off the bone.

Now make the seasoning. Heat 1/4 cup oil and fry shallots till golden. Pour this over the curry and mix well.

Add in lots of coriander leaves and mix well.

Serve this with briyani or ghee rice.

Quick Method:

You can make this in pressure cooker.  Do the entire thing in the pressure cooker. 

1)Follow the same steps mentioned above till adding mutton pieces. Add little water and cover the pressure cooker pan. Cook this for 12 to 15 whistle, simmer the pan for 10 mins. Turn off the heat and let the steam go all by itself. 

2)Now open the pressure cooker. Add some more water if needed and add in dal and vegetables. Cover the pan again and cook for 2 whistle. Let the pressure go all by itself. Open the pressure cooker. 

3)Make seasoning by heating oil and frying shallots. Pour this over the curry. Add coriander and mix well.

Pictorial:
Take all your ingredients


Your veggies


Heat oil


Add in onions and chillies


Add in salt


Saute for a while


Add in tomatoes


Ginger garlic paste


spice powders


garam masala powder
mix well


add in mutton pieces


saute well


pour water


bring it to boil


cover and cook for a hour


now the mutton is half cooked


add in the dals


veggies


bring to boil again


cover and cook


till done


heat some oil


fry some shalllots


till golden brown


pour into the gravy


add in lots of coriander


serve

9 comments:

  1. Delicious and lovely looking mutton curry. Excellent preparation.
    deepa

    ReplyDelete
  2. Where s this ambur biryani shop in ngl

    ReplyDelete
  3. This recipe seems yummy

    ReplyDelete
  4. Dear Aarthi,

    I forgot that I book marked your recipe for Dalcha. I have been looking to experiment and did one version yesterday. It turned out to be a lot better than my previous tries but needs to be watered down and Dalcha may always be better with a bit of bones. The diff is that (a) I did not use garam masala (b) no mango but I used tamarind juice. Now I am on a mission to perfect my Dalcha and will try yours perhaps in 2 weeks. Thank you for sharing. Yours sound like a good one!

    Cheers'
    June

    ReplyDelete
  5. Going to do tomorrow for deepavali lunch

    ReplyDelete
  6. you didn't use tamarind, it is the integral part of this dish n gives the real dalcha taste.

    ReplyDelete
  7. I made this over the weekend and I have to say it is a lovely recipe. Thumbs Up!!!

    I used red lentils as well as the yellow ones. I did not use tamarind either.

    I added some mutton bones/lamb bones to it, white radish, drumsticks, egg plant besides the carrot and potatoes.

    However this base recipe in itself is great.

    Well Done and Thank you for bring the taste of Dalcha back into my kitchen.

    ReplyDelete

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