MUTTON DALCHA

Muslim mutton Dalcha is a very famous dish. It’s very often cooked in Muslim households with one eye closed hahahahaha………….and also at weddings……..and goes so well with ghee rice.
I’ve never been a big fan of this dish until recently. It’s a lentil dish made from mutton bones……..slightly sour…….and delicious!You pair it up with ghee rice …….and any dry dish like Chicken Karahi or spicy prawn masala or some chettinad prawn masala to name a few. your belly is a happy belly!

Most often the veggies used for this dish are raw mango, brinjal, potatoes, carrots or raw banana! You can pick and choose according to your likes.

I got help from my favourite cousin Neelu!She’s an absolute sweetheart! She immediately sent me a very elaborate recipe the next minute!!!!!! Now who does that??!! Anybody else would have probably said “ask me later when I’m not busy!!” Thanks Neelukins!!!
She’s one hell of a cook! She’s a pro at not only cooking but her plating and presentation skills are on point too. Guess she got her skills from her mum who is a tigress in the kitchen! That’s a totally different story for another day! Maybe I can beg them to donate a few recipes for my blog !:) ……………..Well…………anywayyyy coming back to me……..:D so maybe that’s where I got my passion for cooking!!:)
(Pssssssst…..Neelu I just made you famous! Can you give me your crab recipe next??:D)

INGREDIENTS:

to pressure cook:

mutton bones (chest which has alot of fat) – 1/4 kg

toor dal – 1 cup

channa dal – 1/4 cup

ginger garlic paste – 1 tbsp

onion, sliced – 1

tomatoes, chopped – 2

cumin powder – 1 tsp

coriander powder – 1 tsp

green chillies, slit – 2

turmeric powder – 1 tsp

red chilli powder – 1 tsp

salt to taste (half salt because we will add the rest while sauteing)

Other ingredients:

oil to saute

onions, sliced – 1 small

ginger garlic paste – 1 tbsp

raw banana, cut into 2 inch pieces – 2 or 3

round brinjal, halved and then quartered – 2

red chilli powder – 2 tsps

fresh mint/corainder leaves – 3 tbsps

cinnamon powder – slightly less than 1/4 tsp

tamarind – 1 lime sized ball soaked in 1 cup hot water and strained and then add 1/2 or 1 more cup of water to the pulp and strain again

coconut milk – 1/4 cup

salt to taste

PROCESS:

Wash the dal and lamb and cook it in the pressure cooker with the rest of the ingredients under the ‘to pressure cook’ list with the required water for about 5 to 6 whistles. (or till the lamb is cooked. )Once cooked, keep aside.
In a wok, heat the oil and saute the onions till slightly browned.
Add in the ginger garlic paste. saute for about a minute. Add in the chilli powder.
Next, add in the veggies. Saute for a minute with some salt for a minute.
Add in the tamarind water. close the pot and let it simmer till the veggies are cooked.
Then add in the lentil mixture from your pressure cooker and stir. Check for salt and add the cinnamon powder.
Add in the fresh mint/ coriander leaves and simmer for a few minutes till you have reached the required consistency.
Finally add in the coconut milk and simmer for a minute. Done!

NOTES: