Dalcha
A Hyderabadi feast staple of bone-in mutton or lamb pieces slow-simmered together with chana dal and bottle gourd in a spiced, slightly tangy gravy — a Nizam's court preparation that bridges the gap between a dal and a meat curry. The dal dissolves into the gravy while the bone-in meat gives depth; served obligatorily at Hyderabadi weddings alongside bagara khana.
Cuisines
Hyderabadi
Mughlai
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1/2 cup | chana dal (split Bengal gram) |
| 250 grams | mutton, cut into pieces |
| 2 tablespoons | oil |
| 1 large | onion, finely sliced |
| 1 teaspoon | ginger-garlic paste |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | garam masala |
| 1 small | tomato, chopped |
| 1 cup | tamarind water |
| 2 cups | water |
| — | salt to taste |
| 1 handful | coriander leaves, chopped |
Instructions
- 1 Rinse the chana dal thoroughly and soak it in water for 30 minutes.
- 2 In a pressure cooker, heat oil over medium heat.
- 3 Add the sliced onions and sauté until they turn golden brown.
- 4 Add the ginger-garlic paste and sauté for another minute.
- 5 Add the mutton pieces and cook until they are browned on all sides.
- 6 Stir in the turmeric powder, red chili powder, coriander powder, and cumin powder.
- 7 Add the chopped tomato and cook until it softens.
- 8 Drain the soaked chana dal and add it to the cooker.
- 9 Pour in the tamarind water and 2 cups of water, and add salt to taste.
- 10 Close the pressure cooker lid and cook for 3-4 whistles or until the mutton and dal are tender.
- 11 Once the pressure releases, open the lid and sprinkle garam masala.
- 12 Simmer for a few more minutes to blend the flavors.
- 13 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, you can add a few whole spices like cloves and cardamom while sautéing the onions.