Mitho Dalcha
The uniquely Bohri sweet-sour lentil curry — split lentils cooked with mutton or on their own with tamarind and jaggery until the balance of sweet, sour, and spice is precisely right. The sweet element (mitho = sweet in Gujarati) is what distinguishes this from the Hyderabadi sour dalcha. Served with rice as a vital part of the thaal.
Cuisines
Bohri
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1/2 cup | chana dal (split chickpeas) |
| 200 grams | mutton, cut into small pieces |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, finely chopped |
| 2 tablespoons | oil |
| 1 teaspoon | ginger-garlic paste |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | coriander powder |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| — | salt to taste |
| 1 tablespoon | jaggery, grated |
| 1 tablespoon | tamarind paste |
| 2 cups | water |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 Wash the chana dal thoroughly and soak it in water for 30 minutes.
- 2 Heat oil in a pressure cooker over medium heat.
- 3 Add cumin seeds and let them splutter.
- 4 Add the chopped onion and sauté until golden brown.
- 5 Add ginger-garlic paste and sauté for another minute.
- 6 Add the mutton pieces and cook until they are browned on all sides.
- 7 Add the chopped tomato, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates.
- 8 Drain the soaked chana dal and add it to the pressure cooker.
- 9 Add 2 cups of water and mix well.
- 10 Close the pressure cooker and cook for 4-5 whistles or until the mutton and dal are tender.
- 11 Release the pressure and open the lid. Add jaggery and tamarind paste, and mix well.
- 12 Simmer for another 5-10 minutes to allow the flavors to meld together.
- 13 Garnish with fresh coriander leaves and serve hot.
Tips
Adjust the sweetness and tanginess by varying the amount of jaggery and tamarind according to your taste.