A hearty Hyderabadi stew where tender mutton and creamy lentils are simmered with bottle gourd in a tangy tamarind gravy. Best served with bagara rice or roti for a complete, comforting meal.
Prep25 min
Cook65 min
Soak30 min
Servings4
Serving size: 1.5 cups
715cal
52gprotein
65gcarbs
Ingredients
500 g Mutton (Bone-in, cut into 2-inch pieces)
1 cup Chana Dal (Split chickpeas)
0.5 cup Toor Dal (Split pigeon peas)
400 g Bottle Gourd (Peeled and cut into 1.5-inch cubes)
A fragrant Hyderabadi rice pilaf cooked with whole spices, fried onions, and fresh mint. This simple one-pot dish is the perfect companion for rich, spicy curries and is a staple at celebrations.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Creamy Mutton Dalcha with aromatic Bagara Rice – a fiber-rich, soul-satisfying comfort food!
This hyderabadi dish is perfect for dinner. With 1126.5600000000002 calories and 59.260000000000005g of protein per serving, it's a nutritious choice for your meal plan.
29gfat
4 tbsp Vegetable Oil
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (Adjust to taste)
1 tsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
5 cups Water (4 cups for cooking, 1 cup for tamarind)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 pcs Dry Red Chilli (Broken in half)
10 pcs Curry Leaves
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Preparation (Approx. 25 minutes)
Wash the chana dal and toor dal under running water until the water runs clear. Soak them together in warm water for at least 30 minutes.
Soak the tamarind in 1 cup of warm water for 15-20 minutes. Squeeze the pulp thoroughly to extract the juice, then strain and discard the solids. Set the tamarind water aside.
2
Sauté Aromatics and Mutton (Approx. 15 minutes)
Heat vegetable oil in a 5-liter pressure cooker over medium-high heat. Add the sliced onions and sauté for 8-10 minutes until they turn golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for 1 minute until the raw smell disappears.
Add the mutton pieces and sear on all sides for 4-5 minutes until lightly browned.
Stir in the turmeric powder, red chilli powder, coriander powder, and salt. Cook for 1 minute, stirring continuously.
Add the chopped tomatoes and cook for 5-6 minutes until they become soft and oil starts to separate from the masala.
3
Pressure Cook Mutton and Dals (Approx. 25 minutes)
Drain the soaked dals and add them to the pressure cooker along with 4 cups of water. Stir everything well.
Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to medium and cook for another 20 minutes (or about 5-6 whistles).
Turn off the heat and allow the pressure to release naturally. This will take about 10-15 minutes.
4
Simmer with Bottle Gourd and Tamarind (Approx. 15 minutes)
Carefully open the cooker. Check if the mutton is tender. Lightly mash some of the dal against the side of the cooker with a ladle to thicken the gravy.
Add the cubed bottle gourd and the prepared tamarind water to the cooker.
Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 10-12 minutes, or until the bottle gourd is tender but still holds its shape.
Stir in the garam masala and cook for one more minute. Turn off the heat.
5
Prepare the Tempering (Tadka) (Approx. 2 minutes)
In a small pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter.
Add the cumin seeds, dry red chillies, and curry leaves. Sauté for about 30 seconds until fragrant, being careful not to burn the spices.
Immediately pour this hot tempering over the prepared dalcha. You will hear a satisfying sizzle.
6
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve hot with bagara rice, jeera rice, or fresh rotis.
4
Serving size: 1 cup
376cal
6gprotein
63gcarbs
11gfat
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
3 tbsp Ghee (Can be substituted with vegetable oil for a vegan version)
1 large Onion (Thinly sliced)
1 tsp Shahi Jeera (Also known as caraway seeds)
1 inch Cinnamon Stick
4 whole Cloves
3 pods Green Cardamom (Slightly crushed)
1 large Bay Leaf
1 whole Star Anise (Optional, but recommended for authentic flavor)
1 tbsp Ginger Garlic Paste
3 whole Green Chili (Slit lengthwise)
0.25 cup Mint Leaves (Fresh, roughly chopped)
3 cup Water (Use hot water for faster cooking)
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Rice: Rinse 1.5 cups of basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes. After soaking, drain it completely using a colander and set aside.
2
Sauté Spices (Baghar): Heat 3 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add 1 tsp shahi jeera, a 1-inch cinnamon stick, 4 cloves, 3 green cardamom pods, 1 bay leaf, and 1 star anise. Sauté for 30-45 seconds until the spices release their aroma.
3
Caramelize Onions: Add 1 large, thinly sliced onion to the pot. Sauté, stirring frequently, for 8-10 minutes until the onions turn a deep golden brown. This step is crucial for the authentic color and flavor of the dish.
4
Sauté Aromatics: Add 1 tbsp of ginger-garlic paste and 3 slit green chilies. Cook for about 1 minute until the raw smell of the paste disappears. Then, add 0.25 cup of chopped mint leaves and stir for another 30 seconds.
5
Toast the Rice: Add the drained rice to the pot. Gently stir for 1-2 minutes, ensuring each grain is coated with the ghee and spices. Be careful not to break the delicate rice grains.
6
Cook the Rice: Pour in 3 cups of hot water and add 1.5 tsp of salt. Stir gently once to combine. Increase the heat to high and bring the water to a vigorous boil.
Steam the Rice (Dum): As soon as it boils, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
8
Rest and Fluff: After 15 minutes, turn off the heat but do not open the lid. Let the rice rest for another 10 minutes. This allows the grains to firm up and absorb any residual steam. Finally, open the lid and gently fluff the rice with a fork to separate the grains.
9
Garnish and Serve: Garnish with 2 tbsp of freshly chopped coriander leaves. Serve hot with your favorite curry, like Bagara Baingan or Dalcha.
Add the chopped coriander leaves and optional green chili.
Toss gently with your hands or two forks until the rings are evenly coated with the spices.
5
Serve Immediately
Serve the Laccha Pyaz immediately to enjoy its maximum crispness and fresh flavor.
It is an excellent accompaniment to grilled meats, kebabs, dal makhani, and rich curries.
