Mutton Dalcha | Dalcha



Mutton bones – 11/2 kg

Brinjal, cut it into lengthwise – 150gms

Toor Dal – 150g

Bengal gram Dal – 50g

Onion, sliced – 3 nrs

Tomato, sliced – 4nrs

Green chilli – 6nrs

Chilli powder – 3 tbsp

Coriander powder – 2 tbsp

Turmeric powder – 1 tsp

Whole Garam Masala powder – 2 tbsp

Jeera Powder – 1 tsp

Cinnamon powder – 1 tsp

Salt to taste

Tamarind – 20gms

Coriander leaf, chopped – a few

Mint leaf, chopped – a few

Bay leaf – 1nr

Ginger paste – 2 tbsp

Garlic paste – 1 tbsp

Method of preparation:

  1. Heat oil in a heavy bottomed vessel, add onion, bayleaf and green chilli. Sauté it well.
  2. Add tomato, fry it nicely. Add Mutton bones, these bones must be good in fat and little flesh in it. Stir it well.
  3. Add masala powders into it. Stir well, add ginger and garlic paste.
  4. Add water to cook the mutton bones. Add mint leaf and salt. Stir and cover the vessel to cook the mixture.
  5. Pressure cook the toor dal and bengal gram dal together. Once the mutton bones are half cooked, add the boiled dhals in it. Stir; add brinjal and tamarind extraction into it. Mix and boil it well.
  6. Adjust the seasonings. Add cinnamon powder and mix well.
  7. Keep the dalcha in simmering fire for another ten minutes and add coriander leaves on top.
  8. Mix and take it out from fire. This mutton dalcha recipe is very good to taste with Biriyani varieties.


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