Thursday, December 04, 2014

Mutton Dalcha | Mutton Toor Dal Curry | Dalcha

Yet another new and aromatic mutton curry which can be accompanied either with biryani or plain rice. Jany likes it to the core. Nowadays he often asks me to prepare this curry whenever we get mutton. Mutton Dalcha is a very famous mutton curry from Hyderabad with fantastic flavors. In this recipe mutton is cooked along with toor dal and flavored with spices. Let's see the preparation steps:
Mutton(boneless) - 1/4 kg 
Toor dal / Thuvaram paruppu - 1/2 cup
Red chilli powder - 1 tsp 
Turmeric powder - 1/2 tsp 
Tamarind Extract - 1 tbsp
Cinnamon - 1 inch piece 
Clove - 3 
Cardamom - 3 
Cumin seeds - 1/4 tsp 
Dry red chillies - 1 
Big onion - 1 (Sliced)
Ginger - 1 inch piece (Chopped finely) 
Garlic - 10 (Chopped finely) 
Curry leaves - Few 
Coriander leaves - Few
Salt - As per taste
Ghee - 2 tsp 
Oil - 2 tsp
Hot water - 2 cups
1. Wash the mutton and chop it into small bite sized pieces. Pressure cook toor dal with turmeric powder, salt and 1 tsp oil until the toor dhal gets cooked.(For 4 to 5 whistles with enough water) 
2. In another pressure cooker, add ghee and oil. Then add cinnamon, clove, cardamom, onions and saute it until the onions turn brown. 
3. Now add the mutton pieces and saute well until the mutton turns golden brown. Along with this add the chopped ginger and half of chopped garlic, red chilli powder, required salt and saute well. Finally add 2 cups of hot water into it and close the pressure cooker. Pressure cook for 10 to 12 whistles until the mutton becomes tender. Meanwhile, to extract tamarind pulp, soak a small marble size of tamarind in 1/2 cup of warm water for 10 minutes. Then squeeze and extract pulp from the soaked tamarind. 
4. When the pressure drops, open the cooker and add the cooked dal and tamarind extract into it and stir well. Cook on low flame until the curry turns creamy. In a tadka pan add 1 spoon of ghee, cumin seeds, curry leaves, dry red chillies and saute until the red chillies turn brown. Now add the remaining chopped garlic and fry until it turns brown. 
Add this into the cooked mutton curry. Ganish with chopped coriander leaves.
 Serve hot with plain rice or biryani.
Points to remember:
  • Adding chopped garlic gives nice aroma and flavour to the curry.
  • Do not add too much water while making the curry, it should be thick and creamy. 
  • You can use channa dhal instead of toor dhal
Warm Regards,
Happy's Cook - Divya


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