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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.
For 4 servings
Preparation (Approx. 25 minutes)
Sauté Aromatics and Mutton (Approx. 15 minutes)
Pressure Cook Mutton and Dals (Approx. 25 minutes)
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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.
This hyderabadi recipe takes 90 minutes to prepare and yields 4 servings. At 715.48 calories per serving with 52.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer with Bottle Gourd and Tamarind (Approx. 15 minutes)
Prepare the Tempering (Tadka) (Approx. 2 minutes)
Garnish and Serve
For a vegetarian version, replace mutton with a mix of vegetables like brinjal (eggplant), carrots, and drumsticks. Add them along with the bottle gourd.
You can use masoor dal (red lentils) along with chana dal for a different texture and quicker cooking time. If using masoor dal, you may not need to soak it.
Increase the number of green chillies or add 1/2 teaspoon of black pepper powder along with the garam masala for extra heat.
The combination of mutton and lentils provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Lentils and bottle gourd are packed with dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining a feeling of fullness.
Mutton is a rich source of heme iron, which is easily absorbed by the body and is crucial for preventing anemia and maintaining energy levels.
This dish is a good source of minerals like zinc, phosphorus, and magnesium, which are vital for immune function, bone health, and energy metabolism.
Dalcha is a traditional slow-cooked stew from Hyderabadi cuisine in India. It's made with mutton, a variety of lentils (dal), and vegetables like bottle gourd (lauki), all simmered in a tangy tamarind-based gravy.
Dalcha can be a part of a healthy, balanced diet. It's rich in protein from mutton and lentils, and high in fiber from the dals and bottle gourd. However, it is a rich dish, so portion control is recommended, especially due to the use of red meat and ghee.
A 1.5 cup serving of Mutton Dalcha contains approximately 650-750 calories. The exact number can vary based on the fat content of the mutton and the amount of oil/ghee used.
Yes, you can. Cook the mutton and dal in a heavy-bottomed pot with a lid. It will take significantly longer, about 1.5 to 2 hours, for the mutton to become tender. You will also need to add more water as it evaporates.
Allow the Dalcha to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.
Yes, you can use boneless mutton. However, bone-in mutton is traditionally used and highly recommended as the bones release marrow and collagen during cooking, which adds a unique depth of flavor and richness to the gravy.