Mutton Dalcha Recipe, Dalcha Gosht Recipe, Hyderabadi. A tasty dal preparations made along with mutton.
If you have read my dalcha recipe, you would know that in my home, dalcha recipe is eaten along with mutton biryani. And Mutton dalcha recipe, Hyderabadi or Dalcha Gosht recipe is just the perfect preference when it comes to dalcha.
There is very little variation from the previous version. But the taste is extra-ordinarily different for this mutton dalcha or dalcha gosht recipe.
As I had mentioned in the other dalcha recipe, that it is served with the biryani in the marriages in the interior Andhra, I am not sure if it is plain dalcha or the mutton dalcha recipe, Hyderabadi. However I make both as per my mood and how I like to make it on the particular day of making the biryani.
The dalcha or the dalcha gosht recipe, Hyderabadi has very much become synonymous with the biryani now however strange it stills feel for me.
During the Eid-ul-Adha I had made the mutton biryani the following day, and when it is mutton biryani, then mutton dalcha becomes a must too.
As I had mentioned, I still can’t get it how my husband likes the biryani with it. For me, it is good old raita or bagare baingan that goes well with the biryani. As for me, I have to make the plain rice the next day to relish this dalcha gosht recipe.
Dalcha Gosht recipe is nothing but another kind of dal that is made with chana dal or bengal gram, and vegetables like kaddu and brinjal are added.
You can either add tamarind or the raw mango for the tangy taste. If the raw mangoes are in season, then use it as the mutton dalcha recipe tastes amazing with raw mangoes in it. The raw mangoes give a very unique taste to it which is very different from tamarind. The dal and mutton are cooked seperately and cooked later along with the vegetables for an awesome gravy.
Without further delay, let’s get started with the dalcha gosht recipe, mutton dalcha recipe
Mutton Dalcha Recipe-Dalcha Gosht Recipe
What You Need:
- 1 cup chana dal/bengal gram
- 250 grams mutton
- 1 onion, chopped
- 1 to mato, chopped
- 3 garlic cloves, peeled
- 2 green chili, slit/hari mirch, slit
- 5-6 brinjals/baingan, cut into two
- 1 medium sized bottle gourd/kaddu, peeled and diced
- 2 small sized raw mango, peeled and finely chopped
- 1 tsp turmeric powder/haldi
- 2 tsp red chili powder/lal mirch
- salt to taste/namak
- 3 tbsp coriander leaver/cilantro, finely chopped
- 3 tbsp oil
How To Make:
- In a pressure cooker, add chana dal/bengal gram salt and turmeric and 2 glasses of water. Close the lid and cook till 4 whistles. Allow the steam to escape and mash the dal with a wooden masher till the chana dal is mashed well. Remove this in a bowl and set aside.
- Now cook the mutton with oil, onion and tomato and cook for about 5-6 whistle or cook until the mutton is tender. Allow the steam to escape and add the mashed dal to this mutton.
- Add the bottle gourd/kaddu, brinjal, red chili powder, raw mango and a glass of water and cook for another 2 whistles.
- Allow the steam to escape, add a cup of water and coriander leaves, cook on low flame till oil begins to float on top. Serve hot.
Add the tamarind paste when you add the raw mango.
Cook on low flame after cooking the dal, mutton and vegetables. This will help in getting the dalcha cooked slowly and allow the oil to start floating on top.
You can just add mutton bones for flavor if you want instead of the mutton pieces. But if you like to eat the mutton also along with it add more of it.
Until next time,
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