A rich and aromatic egg curry from Hyderabad, featuring hard-boiled eggs simmered in a creamy, tangy gravy made with coconut, peanuts, and sesame seeds. A true taste of Nizami cuisine.
Prep20 min
Cook30 min
Servings4
Serving size: 2 eggs(Serving includes 2 eggs and about 1 cup of curry.)
506cal
17gprotein
26gcarbs
38g
Ingredients
8 large Egg
4 tbsp Vegetable Oil (Divided for frying eggs and making gravy)
2 tbsp Raw Peanuts
1 tbsp White Sesame Seeds
2 tbsp Desiccated Coconut (Unsweetened)
0.5 cup Birista (Store-bought or homemade fried onions)
A hearty and tangy stew from Hyderabad, where tender mutton is slow-cooked with chana dal and bottle gourd in a tamarind-infused gravy. It's a perfect one-pot meal, best enjoyed with fluffy bagara rice.
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.
About Hyderabadi Egg Curry, Hyderabadi Mutton Dalcha and Steamed Basmati Rice
Aromatic Hyderabadi Egg Curry & creamy Dalcha with rice – a protein-rich, soul-satisfying dinner!
This hyderabadi dish is perfect for dinner. With 1406.0700000000002 calories and 69.49000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tbsp Ginger Garlic Paste
1 cup Tomato Puree (From about 2 medium tomatoes)
0.75 tsp Turmeric Powder (Divided: 1/4 tsp for eggs, 1/2 tsp for gravy)
1.75 tsp Red Chili Powder (Divided: 1/4 tsp for eggs, 1.5 tsp for gravy. Adjust to taste.)
2 tsp Coriander Powder
1 tbsp Tamarind Paste
1.5 tsp Salt (Adjust to taste)
1 tsp Garam Masala
1.5 cup Water (Plus more for blending)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil.
Once boiling, cook for 10 minutes for hard-boiled eggs. Drain the hot water and transfer the eggs to an ice bath to stop the cooking process.
Once cool enough to handle, peel the eggs. Gently prick each egg a few times with a fork or toothpick. This helps them absorb the gravy's flavor.
Heat 1 tbsp of oil in a pan. Add the boiled eggs, 1/4 tsp turmeric powder, and 1/4 tsp red chili powder. Sauté for 2-3 minutes until the eggs are lightly golden. Set aside.
2
Make the Hyderabadi Masala Paste
In a dry pan over low-medium heat, roast the raw peanuts for 2-3 minutes until they are aromatic and lightly browned.
Add the sesame seeds and desiccated coconut. Roast for another minute, stirring continuously, until fragrant. Be careful not to burn them.
Transfer the roasted ingredients to a blender jar. Add the birista (fried onions) and about 1/4 cup of water.
Blend to a smooth, thick paste. Add a little more water if needed to facilitate blending. Set this paste aside.
3
Start the Curry Base
Heat the remaining 3 tbsp of oil in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: cumin seeds, cinnamon stick, cloves, and green cardamom pods. Let them sizzle for about 30 seconds until they release their aroma.
Add the ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
4
Cook the Masala
Add the prepared ground paste to the pan. Cook on medium-low heat, stirring frequently, for 8-10 minutes. The paste will thicken, darken slightly, and start to release oil from the sides.
Add the spice powders: 1/2 tsp turmeric powder, 1.5 tsp red chili powder, and coriander powder. Mix well and cook for another minute until fragrant.
5
Build and Simmer the Gravy
Stir in the tomato puree and cook for 5-7 minutes, until the oil begins to separate from the masala again.
Add the tamarind paste, salt, and 1.5 cups of water. Stir everything together thoroughly.
Bring the gravy to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 7-8 minutes for all the flavors to meld together beautifully.
6
Finish and Serve
Gently slide the shallow-fried eggs into the simmering gravy.
Sprinkle the garam masala over the top and stir gently to combine. Let it cook for 2-3 more minutes.
Turn off the heat. Garnish with fresh chopped coriander leaves.
Serve hot with basmati rice, naan, or roti.
Servings
4
Serving size: 1.5 cups
637cal
47gprotein
52gcarbs
28gfat
Ingredients
500 g mutton (bone-in, cut into 2-inch pieces)
0.75 cup chana dal (bengal gram lentils)
0.25 cup toor dal (split pigeon peas)
250 g bottle gourd (peeled and cut into 1-inch cubes)
2 pcs onion (medium, thinly sliced)
2 pcs tomato (medium, chopped)
2 tbsp ginger-garlic paste
3 pcs green chilli (slit lengthwise)
30 g tamarind (seedless, lemon-sized ball)
1 tsp turmeric powder
1.5 tsp red chilli powder (adjust to taste)
2 tsp coriander powder
1 tsp garam masala
1.5 tsp salt (adjust to taste)
4 tbsp vegetable oil
2 tbsp ghee (for tempering)
1 tsp cumin seeds (for tempering)
0.5 tsp mustard seeds (for tempering)
2 pcs dry red chilli (broken in half, for tempering)
10 pcs curry leaves (for tempering)
4 cloves garlic (thinly sliced, for tempering)
3 tbsp coriander leaves (freshly chopped, for garnish)
6 cup water (divided for cooking)
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 2 cups of water for at least 30 minutes.
Soak the tamarind in 1 cup of warm water for 20 minutes. Squeeze the pulp thoroughly to extract the juice, then strain it through a fine-mesh sieve. Discard the solids and set the tamarind pulp aside.
2
Cook the Dal and Bottle Gourd (Approx. 20 minutes)
In a pressure cooker, combine the soaked and drained dals, bottle gourd cubes, half of the sliced onions, slit green chilies, and 0.5 tsp of turmeric powder.
Add 3 cups of water. Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Once safe to open, use a whisk or a wooden masher (dal ghotni) to lightly mash the dal mixture. Aim for a creamy consistency with some texture, not a completely smooth puree.
3
Cook the Mutton (Approx. 35 minutes)
While the dal cooks, heat vegetable oil in another large pressure cooker over medium-high heat. Add the remaining sliced onions and sauté for 6-8 minutes until they turn golden brown.
Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
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.
Add the mutton pieces, 1 tsp salt, the remaining 0.5 tsp turmeric powder, and the red chili powder. Sauté for 5-7 minutes, stirring frequently, until the mutton is well-browned on all sides.
Stir in the chopped tomatoes and cook for 4-5 minutes until they soften and the oil begins to separate from the masala.
Pour in 2 cups of water, stir well, and secure the lid. Pressure cook for 6-7 whistles, or for about 20-25 minutes, until the mutton is tender and falls off the bone. Let the pressure release naturally.
4
Combine and Simmer (Approx. 15 minutes)
Open the cooker with the tender mutton. Carefully pour the cooked dal and bottle gourd mixture into the mutton.
Add the prepared tamarind pulp, coriander powder, and garam masala. Stir gently to combine everything.
Check for seasoning and add more salt if needed. Bring the dalcha to a gentle boil.
Reduce the heat to low and let it simmer uncovered for 10-15 minutes, allowing the flavors to meld beautifully. The gravy should thicken but remain pourable.
5
Prepare the Tempering (Tadka) (Approx. 5 minutes)
While the dalcha simmers, heat ghee in a small pan (tadka pan) over medium heat.
Add the mustard seeds and let them splutter. Then add the cumin seeds, broken dry red chilies, sliced garlic, and curry leaves.
Sauté for about 45-60 seconds until the garlic turns light golden and the curry leaves are crisp. Be careful not to burn the spices.
6
Garnish and Serve
Pour the hot tempering over the simmering dalcha. You will hear a satisfying sizzle.
Garnish with freshly chopped coriander leaves.
Give it a final gentle stir, cover, and let it rest for 5-10 minutes before serving. This allows the tempering flavors to infuse into the stew.
Serve hot with Bagara Rice, steamed basmati rice, or roti.
