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:
- Heat oil in a heavy bottomed vessel, add onion, bayleaf and green chilli. Sauté it well.
- Add tomato, fry it nicely. Add Mutton bones, these bones must be good in fat and little flesh in it. Stir it well.
- Add masala powders into it. Stir well, add ginger and garlic paste.
- Add water to cook the mutton bones. Add mint leaf and salt. Stir and cover the vessel to cook the mixture.
- 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.
- Adjust the seasonings. Add cinnamon powder and mix well.
- Keep the dalcha in simmering fire for another ten minutes and add coriander leaves on top.
- Mix and take it out from fire. This mutton dalcha recipe is very good to taste with Biriyani varieties.