This dish is no ordinary as it sees a rich history too. This Hyderabad dish, that is packed with protein, carbohydrates and fiber, is an amalgam of Indian and Mughlai cuisine.
Ramzan the month of fasting and feasting. As much as you fast through the day you feast with equal enthusiasm in evening at the iftari. The evening iftar table sees many variety from selling lip-smacking kebabs, samosas, biryani, malpua and more. It’s also important to wisely during this month. One such Hyderabadi delicacy that Chef Gaurav of Fairmont Jaipur shared with us is the Dalcha Gosht.
Mutton Dalcha or Dalcha Gosht is a dish that is made with meat, lentils and a typical Indian spice. This dish is no ordinary as it sees a rich history too. This Hyderabad dish, that is packed with protein, carbohydrates and fiber, is an amalgam of Indian and Mughlai cuisine. Paired best with some paratha, Muton Dalca was an invention of Mughal chefs as Mughals were big tome fan of meat. The bawarchis’ then modified the Indian vegetarian recipe to please the rulers. The royal cooks loved how Dal was cooked and was really in awe of it’s texture and hence decided to add meat to it to make it suitable for the taste buds of the Muslim rulers. With a gravy so rich and thick this dish is meat lover’s delight.
Chef Gaurav says “'During my initial times spent in Hyderabad, I discovered this traditional heirloom recipe prepared by my fellow colleague, the blend of spices and the impeccable taste was instantly inspiring”.
Here’s the recipe
For Tenderising Dal:
• 1 cup soaked toor dal
• 1 teaspoon turmeric powder
• 1.5 cup water
For Mutton Curry and dalcha:
• 500 gms mutton with bones/lamb (washed and cut into pieces)
• 3 tablespoon oil
• 1 cinnamon stick
• 1 cardamom
• 2 cloves
• ½ teaspoon shahi zeera
• 1 bay leaf
• 1 large onion, finely sliced
• 1 teaspoon ginger garlic paste
• 2 tomatoes, finely chopped
• salt as per taste
• 1 teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• 1 glass water
• 1 medium size bottle gourd
• 1 cup tamarind extracted pulp
• 8-10 fresh curry leaves
• 2 tablespoon coriander leaves
• 3-4 green chillies
• salt as per taste
• ¼ teaspoon garam masala powder
• ½ tomato optional
• In a pressure cooker, add toor dal, add turmeric powder, add water and
• pressure cook until the dal is tenderised. Cook it for about 10 minutes or 5-6
• Heat oil. Add cinnamon stick, cardamom, cloves, shahi zeera, bay leaf.
• Add large onion, finely sliced. Add ginger garlic paste. Sauté few seconds to get rid of raw smell.
• Add 500 gms mutton with bones. Sauté the mutton until the colour of mutton changes.
• Add 2 tomatoes, finely chopped. Add salt as per taste, red chilli powder, turmeric powder.
• Mix well. Cook until the tomatoes turn soft.
• Add a glass of water. Mix well. cook until mutton turns tender
• Reduce the steam. Remove the lid. Add medium size bottle gourd/ kaddu pieces.
• Mix. Cover and cook until the kaddu turns tender (10-12 minutes).
• Stir in between. Add tamarind extracted pulp. Add cooked and mashed toor dal.
• Give a good mix without lumps. Add 1 cup water or as per consistency required.
• Add fresh curry leaves. Add chopped coriander leaves. Add slit green chillies.
• Adjust salt as per taste.
• Add garam masala powder or use cardamom powder.
• Mix well. Add half tomato optional.
• Cover and bring it to a boil. Simmer for 5-10 minutes.
• Serve the dalcha hot with bagara rice.