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)
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
Protein-packed mutton dalcha with aromatic ghee rice - a melt-in-mouth, soul-satisfying dinner!
This tamil dish is perfect for dinner. With 1225.79 calories and 59.9g 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
507cal
8gprotein
82gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.