Dalcha is a very famous Hyderabadi curry served as a side dish with Biryani. I have cooked this more than a decade ago. I remember it being very laborious with too many ingredients going in. Then again I had the chance to have it at a very good Childhood Friend Percy’s place. She served it with idli and Chutney. She’s a great cook. I always look forward to the menu anytime she invites us for Dinner.This is a very straight forward recipe with minimal ingredients. Simple, Clean Flavours. Although this tastes great with Idli, Dosa, you could also pair it with plain steamed rice.
Toor Dal : 1 tbsp
Mutton/Goat meat : 500 gms , with bones
Onion : 2 medium
Tomato :2 medium
Chilli powder : 1 tbsp
Turmeric : 3/4 tsp
Drumstick : 1, cut into 2 inch size pieces (I used Frozen Drumsticks)
Eggplant/ Brinjal : 1 medium, Diced or sliced (I used the Striped variety)
Potato : 2 medium, Diced to 1 inch pieces
Coriander to garnish
Curry leaves : few
Oil : 1 tbsp
To Grind :
Coconut : 1/4 cup + 1 tbsp, fresh and shredded
Saunf : 1 tsp
To temper : (Optional)
Whole Garam Masala : Cloves, Cardamom, Cinnamon : 2 each
Soak the toor dal in water for about 30 minutes
Grind the coconut and saunf to a smooth paste with a few table spoons water.
Heat oil in a pressure cooker, add Onion, curry leaves and Saute well till soft ansd translucent Add tomatoes and further saute for a minute.
Now add the mutton and the powders. Saute well for about 3-4 minutes
Add the soaked toor dal and the ground masala. Add about 175 ml water Close lid and pressure cook on medium for about 15 minute
Then open the cooker add the vegetables, check salt and add water if necessary and further pressure cook for 2 whistles on medium.
The curry is now ready to be served. You can temper with whole garam masala and curry leaves before serving
This curry tends to thicken up a bit so add water accordingly.
Mutton/Goat meat from the Afghan Super market on Prospect
Brinjal from fair vegetable market Findon