Hyderabadi Dalcha
Mutton and chana dal stew with tamarind. Classic Hyderabadi accompaniment to biryani.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- coriander powder — 1 tsp (ground)
- Toor Dal — 250 g (whole)
- Garlic — 1 tsp (ground)
- Chana Dal — 100 g (whole)
- Ginger — 1 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Tamarind — 100 g (whole)
- salt (optional) (whole)
- Tomato — 2 piece (chopped)
- Mutton — 100 g (chopped)
- Turmeric Powder — 0.5 tsp (ground)
- onion — 2 piece (chopped)
Tempering
- Coconut Oil — 2 tbsp (whole)
- Urad Dal — 1 tsp (whole)
- Curry Leaves — 8 piece (ground)
- Mustard Seeds (Black) — 1 tsp (whole)
Method
- Heat the Coconut Oil in a pressure cooker, splutter the Mustard Seeds, then add the Urad Dal and Curry Leaves and fry 30 seconds.
- Add the sliced onion and fry 6 minutes until golden, then the Ginger and Garlic for 2 minutes.
- Add the Mutton with salt and sear 6-7 minutes until browned.
- Add the chopped Tomato with Turmeric Powder, Red Chilli Powder and coriander powder and cook 5 minutes until pulpy.
- Rinse the Toor Dal and Chana Dal, add them with 900 ml hot water, close the cooker and cook 5-6 whistles, about 20 minutes.
- Soak the Tamarind in 150 ml warm water, squeeze out the pulp and strain it into the cooked dalcha.
- Simmer uncovered 10-12 minutes, mashing the dal against the pan, until thick and sour-savoury.
- Garnish with Coriander Leaves and serve hot.
Common questions
- How many calories in one plate of Hyderabadi Dalcha?
- 323 kcal per plate.
- How much cooking time?
- 70 min — 20 min prep, 50 min cooking.