Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, hyderabadi mutton dalcha. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Mutton Dalcha Recipe is yet another Hyderabadi cuisine often made with meat or mutton mixed in bottle gourd (kaddu) and dal (lentils). It is the most common dish made in hyderabad which has been passing on since the Nizam's era. Mutton Dalcha is usually prepared during lunch time.

Hyderabadi Mutton Dalcha is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Hyderabadi Mutton Dalcha is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook hyderabadi mutton dalcha using 20 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Hyderabadi Mutton Dalcha:

1. Get 1 kg. Mutton (Goat Meat)
2. Get To Taste Salt
3. Take 6 tbsps Ghee
4. Get 1 tsp Turmeric Powder
5. Make ready 1/2 litre Thick Coconut Milk
6. Prepare 10-12 Black Peppercorns
7. Prepare 1 inch, ” Cinnamon Stick
8. Prepare 2.5 tbsps (3 G) Paste: Ginger, Garlic & Green Chillies
9. Prepare 5-6 Green Cardamoms (Split)
10. Prepare 2 Black Cardamoms (Split)
11. Prepare 10-12 Cloves
12. Prepare 1 Star Anise
13. Get 1 tsp Shah-Jeera/Caraway Seeds
14. Prepare 2 Bay Leaves
15. Get 2 Whole Dry Red Chillies
16. Prepare 3 Onions: Finely Chopped
17. Make ready 3 tbsps Split Chickpea
18. Prepare 3 tbsps Split Green Gram
19. Get 3 tbsps Each: Chana Dal, Yellow Moong Dal & Tuvar Dal- (All the 3 Dals need be cooked with sufficient amount of water, mixed with some salt & turmeric powder)
20. Get 1 Cup Plain Curd

Mutton Dalcha, Hyderabad style Mutton and Red lentils curry flavored with indian spices. It is usually served with kuska or chicken / mutton biryani. I have used masoor dal, but you can replace it with toor dal / tuvaram paruppu or channa dal / kadala paruppu. The cooking method can be applied to chicken or egg or any vegetables.

Instructions to make Hyderabadi Mutton Dalcha:

1. Wash & soak the dals for about 30 mins & then, boil that with some salt & turmeric powder, in the measured water- either in the pressure cooker or in a kadhai/wok…Also, wash & clean the mutton & set aside
2. In the meanwhile: Take a wok/pan & add in the ghee over a medium-high flame & add in the tempering spices into it- once the is heated
3. Add in the sliced onions to it once the spices have released a nice aroma & sauté gently until translucent (we don’t want it to be brown at all), sauté for about 2 mins time
4. Then, add in the 3G Paste to it- Again, sauté for about another 2-3 mins time until the raw smell goes off & then add in the washed & cleaned mutton to it & keep stirring continuously & sautéing for about 5 mins time before putting it to the pressure cooker
5. Pressure cook for about 3-4 whistles on the high flame & reduce the flame to medium & allow it to cook for another 5-6 mins time & then turn off the flame
6. Once the steam of the pressure cooker cools down open the lid & boil it again, over the medium-high flame for the next 7-8 mins time by adding the already cooked dal to it & stirring the same occasionally
7. Because of the dals- the gravy eventually thickens, once it’s cooled a bit & everything sets into it…Add in the Coconut Milk, at this point & give it a really nice mix until all well combined
8. Allow it to come to a boil & then reducing the flame to medium-low- cook it for another 2-3 mins time & turn off the flame & let it sit on the oven in its standby position for another 10 mins time
9. Serve it hot with equally piping hot steamed rice or can be had as the mutton stew as well since, the gravy is kept quite stewy…The taste & its aroma is absolutely outstanding & irresistibly tempting..

Mutton Dalcha is a famous dish from Hyderabad. It is usually served as an accompaniment with biriyanis specially during the weddings. I hail from the state of Andhra Pradesh and as a kid I used to look forward to Muslim weddings to relish the biriyani, dalcha and baghare baigan. Mutton is cooked with chana dal / toor dal and spices. Mutton Dalcha / Hyderabadi Mutton Dalcha / Lamb, Dal & Vegetable Gravy - Sidedish for Briyani & Ghee Rice.

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