Mutton Dalcha
- 120 min
- medium
- Serves 4
Mutton dalcha of mutton, chana dal, bottle gourd, brinjal and tamarind in an onion tomato masala. Medium-spicy, serves 4, about 2 hours plus soaking.
You’ll need: Pressure Cooker
Good for: Bakrid, Party
Ingredients
Chana Dal¾ cup
Water, For Soaking600 ml
Tamarind30 grams
Mutton, With Bone500 grams
Turmeric Powder3 grams
Salt1½ tsp
Oil3 tbsp
Cinnamon3 grams
Cloves1 grams
Cumin2 grams
Onion, Finely Chopped2
Green Chilli, Slit15 grams
Ginger Garlic Paste, Paste15 grams
Tomato, Roughly Chopped2
Red Chilli Powder1 tsp
Coriander Powder1 tbsp
Bottle Gourd, Large Cubes250 grams
Brinjal, Large Cubes200 grams
Garam Masala Powder½ tsp
Coriander Leaves, Finely Chopped4 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 502kcal | 2008kcal |
| Protein | 35g | 141g |
| Carbohydrate | 43g | 170g |
| Fat | 23g | 91g |
| Fibre | 10g | 40g |
| Sugar | 9.8g | 39g |
Cookd masalas for chana dal
Method
Rinse the chana dal well. Soak it in 500 ml water for 30 minutes, then drain it. Soak the tamarind in 100 ml warm water for the same 30 minutes, squeeze it well and keep the thick tamarind water aside. Peel the bottle gourd and cut it and the brinjal into large cubes. Finely chop the onions and coriander leaves, roughly chop the tomatoes, and slit the green chillies. Taste a small piece of the raw gourd first; if it is bitter, do not use it.
Add the mutton, 1/2 tsp turmeric, 1 tsp salt and 300 ml water to a pressure cooker. Close it and pressure cook on medium flame for 6 whistles. Let the pressure release naturally for 10 to 15 minutes, until the pin drops; the mutton should be tender and not pink near the bone. Transfer the mutton and its cooking liquid to a bowl.
Heat the oil in a kadai on medium flame for 1 minute, until hot. Add the cinnamon, cloves and cumin, then fry for 1 minute, until the cumin crackles. Add the onion and green chilli and fry for 5 to 6 minutes, until the onion is golden.
Add the ginger garlic paste and fry on medium flame for 1 minute, until the raw smell goes. Add the tomato, red chilli powder, coriander powder, remaining turmeric, remaining salt and 60 ml water. Cook for 6 to 8 minutes, until the tomato is soft and oil shows at the sides.
Add the drained dal, bottle gourd, brinjal and 350 ml water to the same pressure cooker. Close it and pressure cook on medium flame for 3 whistles. Let the pressure release naturally for 10 minutes, until the pin drops. Open the cooker and mash the dal with the back of a ladle until it is mostly smooth, leaving the vegetable pieces whole.
Add the mashed dal and vegetables to the masala in the kadai. Add the cooked mutton with its cooking liquid, the tamarind water and 100 ml water. Simmer on low flame for 10 minutes, until the gravy thickens slightly and the raw smell of tamarind goes. Taste and add salt if needed.
Add the garam masala powder and mix gently. Simmer on low flame for 2 minutes, until the spice is mixed into the gravy.
Add the coriander leaves and switch off the flame. Rest the dalcha for 5 minutes, until the gravy settles and thickens slightly. Serve it hot with rice or roti.
Before you start
- How long does Mutton Dalcha take?
- 2 hours from start to finish. That is 20 minutes of preparation and 1 hour 40 minutes of cooking.
- How many people does Mutton Dalcha serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Mutton Dalcha vegetarian?
- No, it contains meat or fish.
- Is Mutton Dalcha spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Mutton Dalcha?
- 500 grams Mutton, ¾ cup Chana Dal, 250 grams Bottle Gourd, 200 grams Brinjal, 30 grams Tamarind, 1.5 grams Turmeric Powder, and a few more listed on this page.
- Do I need a pressure cooker for Mutton Dalcha?
- Yes, this one is cooked under pressure.
- How many calories are in Mutton Dalcha?
- About 502 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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