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Melt-in-your-mouth patties made from tender mutton and chana dal, infused with aromatic Hyderabadi spices. These kebabs are shallow-fried to a perfect golden-brown crisp, making them an irresistible appetizer.
For 4 servings
Pressure Cook the Mutton and Dal
Dry and Grind the Mixture
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Melt-in-your-mouth patties made from tender mutton and chana dal, infused with aromatic Hyderabadi spices. These kebabs are shallow-fried to a perfect golden-brown crisp, making them an irresistible appetizer.
This hyderabadi recipe takes 170 minutes to prepare and yields 4 servings. At 471.17 calories per serving with 47.3g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
Shape the Kebabs
Shallow Fry to Perfection
Serve and Garnish
Replace mutton with 2 cups of boiled and mashed raw bananas (kachhe kele) or yam (suran). The rest of the process remains the same.
Use 500g of chicken mince instead of mutton. Reduce the pressure cooking time to 3-4 whistles as chicken cooks much faster.
For a lower-fat version, shape the patties, lightly brush them with oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway through, or cook them in an air fryer.
Add 1/2 teaspoon of black pepper powder and increase the number of green chilies in the mixture for an extra kick.
Mutton and chana dal provide high-quality protein, which is essential for muscle repair, building new tissue, and overall body function.
Mutton is a great source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for forming hemoglobin and preventing anemia.
The complex carbohydrates and fiber from chana dal are digested slowly, providing a steady release of energy and helping to keep you full for longer.
Mutton is a good source of B-vitamins, particularly B12 and B6, which are vital for the nervous system, energy metabolism, and the formation of red blood cells.
A serving of 4 Dalcha Kebabs contains approximately 625 calories. This is an estimate and can vary based on the type of mutton and the amount of oil absorbed during frying.
Dalcha Kebab is a good source of protein and iron from mutton and fiber from chana dal. However, since it is shallow-fried, it is high in calories and fat. It can be enjoyed in moderation as part of a balanced diet. For a healthier option, consider baking or air-frying them.
Yes, you can. You can prepare the kebab mixture and store it in an airtight container in the refrigerator for up to 2 days. You can also shape the patties, place them on a tray with parchment paper, and freeze them. Fry them directly from frozen, adding a few extra minutes to the cooking time.
This usually happens if the mutton-dal mixture was not dried properly. To fix this, you can add a binding agent like 1-2 tablespoons of roasted gram flour (besan) or plain breadcrumbs. Chilling the mixture in the refrigerator for an hour also helps firm it up.
Chana dal is traditionally used because it has a nutty flavor and provides excellent binding properties. While you could experiment with toor dal or masoor dal, they are softer and may result in a mushier kebab that is harder to shape.