Look four dalcha reciepe?

Question

has lamb, lentills

Answer 1

This is a Lentil and Mutton Dish.  It's a southern Indian recipe, Dhal meaning Lentils.  My mom does the best Dalcha I've ever tasted and she's known amongst my relatives and family for her Delicious Dalcha.  I got this recipe from her and no matter how many times I tried and the dish would turn out well but yet, not quite the same as hers.  It's all in the hands, they said and I guess, my mom's is still the best yet!

  



What you need:

1/2 kg mutton

1 tbsp curry powder added with some water and stirred to a paste

Some curry leaves

1 tbsp tamarind with some water to form a paste

2 cloves garlic  

1 medium onion, sliced thinly

2 inches ginger

2 green chillies, sliced

1 cup full Dhal or yellow lentils, soaked in water for 30 minutes

2 potatoes, peeled and cut into cubes

1 Brinjal, sliced according to taste

1 carrot, peeled and sliced

1 tomato, cut into quarters

1 unriped mango, unpeeled, seeded and sliced (optional)

2 each of cloves and cardamom

Salt to taste

What to do:

*Firstly, grind together garlic and ginger.

*Heat oil in a big pot, when the oil is ready add in cloves and cardamom. If you have 1 stick of cinnamon, you can add too.

*Add sliced onions and curry leaves, fry for a while, till onions are yellow and fragrant.

*Add the ground garlic and ginger and fry for a few minutes.  Add the mutton.  Cover and leave it for 10 minutes. Then, add the lentils and a cup or two of water.  Stir well and every once in a while because lentils burn quickly if not stirred regularly.  If there's no moisture left and it looked like the lentils are about to burn, add more water.  Now, keep watch on the pot till the lentils are completely softened and when stirring, will blend with the gravy.  This process may take a while, so don't be worried if after 15 minutes the lentils are still not softened completely. It will eventually, trust me and this will be the right time to remind yourself that patience is a virtue.....  ;-}

* Now, add the curry powder, stir through.  Add the vegetables and mango too.  When potatoes are done, add the tamarind juice and stir well.  Let it boil, then lower the heat and let it simmer till the oil surfaces.

*Season with salt, taste and adjust the salt and tamarind juice accordingly.

According to my mother, not all curry powder sold are the same and some when used in this recipe will make the dish look very pale.  So she will add a little chilli powder to the dish to jazz up the colour.  



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Mutton (Lamb) Dalcha

It is a main course Hyderabadi dish (South India). Hyderabadi Cuisine, a princely legacy of the Nizams, is a blend of Mughlai and Persian cuisines.

Ingredients:

250 gms bengal gram dal soaked for ½ hr

250 gms meat cut in small cubes

1 onion finely chopped

1 small tomato finely chopped

2 tsp ginger garlic paste

2 green chilli

1 tbsp of chopped coriander leaves

2 onions, sliced fine and fried crisp

2 tsp coriander powder

½ tsp turmeric powder

1 tsp red chilli powder

1 tsp garam masala

2 Bay leaves, 4 cloves, ½ ” cinnamon stick

Salt to taste

1 tsp lemon extract

2 tbsp oil

Method:

To the chana dal add turmeric and enough water to cook till it is soft.

Mash the dal and keep it aside.

Heat oil in a pan, add bay leaves, cloves, cinnamon. Add the chopped onion and fry till brown. Add ginger garlic paste and fry till darker.

Add coriander powder, chilli powder, green chillies, tomatoes and fry for a few minutes.

Add mutton pieces and fry well until done. Pressure cook, if required.

Add ground dal, salt and ¾ of fried crisp onions. Mix well.

Add garam masala and lemon juice. Allow to simmer on a slow fire for a few minutes.

Take out in a bowl and garnish with coriander leaves and remaining fried crisp onion

Serve with rice or roti. Goes well with tandoori roti.

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Dalcha Recipe

Ingredients:

250 gms mutton, cut into pieces

¾ cup chana dal soaked for ½ hour

2 tsp adrak-lasan paste

1 ½ tsp dhania powder

½ tsp haldi

1 tsp chilli powder

2 green chillies (slit)

2 onions, sliced fine and fried crisp

1 onion, sliced fine

2 tbsp oil

Method:

To the chana dal add ¼ teaspoon haldi and enough water to cook till tender. Then mash well and set aside.

Heat oil, add the sliced onion and fry till brown. Add the adrak-lasan paste and haldi and fry till pink, then add the mutton and fry till oil separates. Put in the chilli powder, dhania powder and 2 cups water and cook till the mutton is tender.

To the mutton add the mashed dal, crushed fried onion, warm water and salt to taste.

Simmer gently.

Serve hot.

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Marrow 1/2 kg

Split Egyptian lentils 1 cup

Red chilies 1 tsp (ground)

Turmeric powder 1/2 tsp

Ginger and garlic paste 1 tbsp

Tamarind 1 cup (soaked in 3 cups water)

Curry leaves 4

Onion 2 medium size, finely sliced

Green chilies 4 whole

Tomatoes 2

Cinnamon 1 inch piece (roasted and powdered)

Dalda or your choice of cooking oil 3/4 cup

Salt to taste



Wash the lentils and boil in a pan with 2 cups of water. When the lentils become soft stir them with a wooden spoon (or grind in a food processor). Heat oil in a pan; add the lentil paste, turmeric powder, and red chili powder, salt and ginger and garlic paste.

Peel the marrow, cut into fine cubes and add to the mixture along with curry leaves. When the marrow becomes tender, add green chilies and tamarind water (mash the tamarind pulp with hands, remove the seeds and put it through a strainer).

Add powdered cinnamon; after 10 minutes cut tomatoes into quarter and add to the lentils. Cook on low heat for 10-15 minutes.

Answer 2

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