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 serving
719cal
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 simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Crisp, tangy pickled onions, a staple in North Indian restaurants. These vibrant rings add a refreshing crunch and zesty flavor to rich curries and grilled meats, ready in under an hour.
Aromatic mutton dalcha with fragrant jeera rice. A fiber-rich, soul-satisfying dish!
This bihari dish is perfect for dinner. With 1072.51 calories and 57.769999999999996g 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 serving
320cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
2 pcs Red Onion (medium-sized, thinly sliced into rings)
0.5 cup White Vinegar
0.5 cup Water (use filtered or boiled and cooled water)
1 tsp Sugar (balances the tanginess)
1 tsp Salt
2 pcs Green Chilli (slit lengthwise)
15 g Beetroot (peeled, about a 1/2-inch piece (optional, for color))
1 cup Ice Cubes (for soaking the onions)
Instructions
1
Prepare and Crisp the Onions
Peel the red onions and slice them into thin rings. Separate the rings with your fingers.
Place the onion rings in a large bowl and cover them with cold water. Add the ice cubes.
Let the onions soak in the ice water for 15-20 minutes. This crucial step removes their pungent bite and makes them exceptionally crisp.
After soaking, drain the onions thoroughly in a colander and gently pat them dry with a paper towel.
2
Make the Pickling Brine
In a clean glass jar or a non-reactive bowl, combine the white vinegar, water, sugar, and salt.
Stir vigorously with a spoon until the sugar and salt are completely dissolved. This should take about 1-2 minutes.
3
Combine and Pickle
Add the drained onion rings, slit green chillies, and the small piece of beetroot to the jar with the pickling brine.
Gently stir or shake the sealed jar to ensure all the onion rings are submerged and coated in the liquid.
Seal the jar and let it rest at room temperature for at least 30 minutes before serving. For a deeper pink hue and more developed flavor, refrigerate for 2-3 hours.
4
Serve
Once pickled to your liking, remove the beetroot piece (if used) to prevent the color from becoming too dark.
Serve the chilled Sirka Onions as a refreshing condiment with tandoori dishes, curries, biryanis, or dal.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
