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)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Dalcha, Steamed Basmati Rice and Roasted Papad
Protein-packed Mutton Dalcha with fluffy rice. A fiber-rich, soul-satisfying meal that's perfect with crispy papad!
This bihari dish is perfect for lunch. With 1078.56 calories and 63.029999999999994g 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.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
