Mutton Dalcha is a southindian gravy dish cooked with combination of meat (mutton), lentil and veggies. Its often served as a side gravy for Biryani is most muslim households.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Side Dish
Cuisine: Indian
Keyword: dalcha, mutton, sidegravy
Servings: 4people
Author: Mullai Madavan
Ingredients
Ingredients for tempering
1teaspoonOil
1teaspoonGhee
2eachBay leaf
3eachKalpasimust for this recipe
2eachCloves
1stickCinnamonsmall
2eachCardamom
1teaspoonCumin seeds
1eachStar anise
Ingredients for saute
1/2kgMutton with bones
1cupOnionspreferably chinna vengayam/shallots
1/2cupTomatoes
2tablespoonsToor dalSoaked for 30 minutes
2tablespoonsChana dalSoaked for 30 minutes
1eachGreen chillislit open
1tablespoonGinger Garlic paste
1/2teaspoonTurmeric powder
1teaspoonChili powder
1teaspoonCoriander powder
1 & 1/2teaspoonSalt edible rock salt or kosher/crystal salt
2cupsWater
1/4cupCoconut Paste1/4 cup grated grind with water
1/4cupCoriander leavesfor garnish
5eachCurry leavesfor garnish
Instructions
Prep work
Lets get some prep work done before we actually start the recipe. Any lentil (dal) i personally prefer to soak for atleast 30 minutes. This will help them to cook fast also will not cause any gastric issues. Soak toor and chana dal in enough water for 30 minutes. Clean you mutton... chop all the veggies, make fresh ginger garlic paste and also grind fresh coconut to make a thick coconut paste.
Heat oil and ghee in a pressure cooker pan. Temper with bay leaves, cinnamon, cloves, Kalpasi, cardamom, star anise and cumin seeds.
Now add in chopped onions, green chilli, tomatoes and ginger garlic paste. Saute well to make the onions turn translucent.
Once the onion mix cooks a bit... add in the mutton and saute a bit in that mixture till is oozes the meat juice.
Now drain all the water from the soaked dal and add it to this.
Time to add all the masala powders. Turmeric, Red Chili powder, Coriander powder and salt. Saute well to get rid of the raw smell.
Add in 2 cups of water. Adjust salt if necessary at this stage.
Pressure cook upto 6 whistles. A good tender baby goat / mutton should cook fast... mature meat takes additional whistle.
Once the pressure releases... gently open the lid. The mutton will be cooked to tender, also the dal... which many cook separately, mash it and dd. But in our case the dal also equally cook to a mushy consistency. Just give a stir and it will blend well. (Soaking helps them to cook to this mushy consistency)
Now keep the flame at low and simmer... add int he ground coconut paste. You may simmer for few minutes until desired consistency and switch off.
Finally garnish with chopped coriander and curry leaves.
You may serve this as a side gravy for biryani, pulao or chapati.
Notes
Adding a veggie ( brinjal / bottlegourd / chow chow / potato) is optional. You may pressure cook along. I decided to make it plain today and hence not adding any.
You may add veggies if feeding a large crowd and need for quantity.
Coconut paste/ coconut milk works. Add in khus khus with coconut for a rich shinny gravy.
You may add roasted gram / pottukadalai powder to thicken instantly in the place of soaked dals for variation.
Adding Tamarind is one version... you can use less tomatoes and add in more thick tamarind pulp which gives a dark tinged gravy.