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125 g - toor dal
125 g - masoor dal
250 g - mutton (some bone pieces preferred)
1 - medium onion
2 - medium tomato
3 tsp - garlic ginger paste
2 tbsp - chilli powder
2 tsp - Kashmiri chilli powder
1 tsp - coriander powder
2 tsp - garam masala powder
medium lemon sized - tamarind, soaked in water
How to Make Dalcha
For mutton: Fry half of the sliced onion in sufficient oil till it becomes light brown.
Add 2 tsp garlic ginger paste, fry till it becomes light brown
Add turmeric powder, half of the chopped tomatoes and fry.
Add mutton, garam masala and salt. Put sufficient water and cook well (in pressure cooker 3 whistles & 15 minutes on low flame).
The mutton should be soft enough to easily break.
In a deep vessel, fry remaining onion in sufficient oil
Take all the spices (chilli powders, coriander powders,) in one dish.
Fry onion till it turns light brown
Add the spices and immediately add remaining half of chopped tomatoes.
Add 1 tsp garlic ginger paste.
Fry till oil separates from sides.
Then add cooked mutton pieces and only some of the water from the mutton (add the remaining water when you add cooked dal), tamarind juice and allow to cook on low flame. For Dal:
Wash both dals together.
Cook well in pressure cooker with sufficient water, turmeric powder and few drops of oil.
When the dals are cooked mix well so they appear as a soft paste.
Add the mixed dal to the mutton.
Also add the mutton water.
Add additional water if needed, so that the dalcha does not turn out to be too thick or not too watery.
Bring to boil.
Cook for 10 -15 min on low flame.
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