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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.
For 4 servings
Preparation (Approx. 25 minutes)
Cook the Dal and Bottle Gourd (Approx. 20 minutes)
Cook the Mutton (Approx. 35 minutes)
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.
This hyderabadi recipe takes 100 minutes to prepare and yields 4 servings. At 631.79 calories per serving with 46.61g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer (Approx. 15 minutes)
Prepare the Tempering (Tadka) (Approx. 5 minutes)
Garnish and Serve
Omit the mutton and add a mix of vegetables like carrots, potatoes, and brinjal (eggplant) along with the bottle gourd. Adjust cooking time accordingly.
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time for the chicken to about 3-4 whistles (10-12 minutes).
Increase the number of green chilies and the amount of red chili powder. You can also add a pinch of black pepper powder along with the garam masala.
The combination of mutton and lentils provides a high-quality protein boost, essential for muscle building, tissue repair, and overall body function.
Chana dal and toor dal are rich in dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Mutton is a great source of heme iron, which is easily absorbed by the body and is crucial for preventing anemia and boosting energy levels.
Spices like turmeric (containing curcumin) and garlic used in the recipe have potent anti-inflammatory and antioxidant properties that support overall health.
A 1.5 cup (approx. 380g) serving of Hyderabadi Mutton Dalcha contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used.
Yes, it can be a healthy and balanced meal. It's rich in protein from mutton and lentils, and high in fiber from the dals and vegetables. To make it healthier, use lean mutton cuts and control the amount of oil and ghee.
Absolutely. You can cook it in a heavy-bottomed pot or Dutch oven. The cooking time will be longer. The dal will take about 45-60 minutes to soften, and the mutton may take 1.5 to 2 hours to become tender.
You can substitute bottle gourd with other vegetables like pumpkin, chayote squash (chow chow), or even raw green papaya. Each will lend a slightly different texture and taste.
Store leftover dalcha in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day! Reheat it in a pan over low heat, adding a little hot water to adjust the consistency as it tends to thicken.
Traditionally, Hyderabadi Mutton Dalcha is served with Bagara Khana (spiced rice). It also pairs wonderfully with plain steamed basmati rice, jeera rice, or Indian breads like roti or naan.
This recipe goes great with these complete meals
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