Dalcha with Ghee Rice

Instructions

1. 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. 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. 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. 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. 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. 6

   Garnish and Serve

   • Garnish with freshly chopped coriander leaves.
   • Serve hot with bagara rice, jeera rice, or fresh rotis.