Hyderabadi Mutton Dalcha Recipe, Easy One-Pot
Chana dal and mutton cooked together with tamarind, curry leaves and green chillies. A tangy Hyderabadi classic for rice or bagara.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Cook the base
Heat the ghee in a pressure cooker. Fry the onion until golden, then add the ginger-garlic paste and tomato.
- 03Add the mutton and dal
Add the mutton, dal, turmeric, chilli powder, salt and water. Mix well.
- 04Pressure cook
Cook for 8 to 9 whistles until the mutton is tender and the dal has broken down. Let the pressure drop.
- 05Add the tamarind
Mash lightly, stir in the tamarind pulp and simmer for 10 minutes.
- 06Temper
Heat the ghee, crackle the mustard seeds, curry leaves and chillies, and pour over the dalcha.
Questions
Is dalcha supposed to be thin?+
It is a pourable curry that thickens as it rests. Add hot water to loosen it.
Can I use toor dal?+
Yes, but chana dal gives the traditional body and bite.
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