Dalcha (Mutton and Dal)
A delicious mutton dish from the Bohri
Muslims of Gujarat. |
|
| Serves: 6 |
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| Ingredients: |
|
Bengal Gram Dal |
- |
250gm |
Curd |
- |
150gm |
Boneless Mutton cut into very
small cubes |
- |
300gm |
Salt to taste |
|
|
Groundnut Oil |
- |
1/2 Cup |
Green Chillies,
Chopped |
- |
4 |
Onions |
- |
2 medium sliced |
Curry
leaves |
- |
4 sprigs |
Ginger - Garlic
Paste |
- |
1 tbsp |
For Seasoning |
|
|
Chilli
Powder |
- |
2 tsp |
Ghee |
- |
1 tbsp |
Turmeric |
- |
1 tsp |
Red Chillies |
- |
4 |
Coriander
Powder |
- |
2 tsp |
Finely Chopped Garlic |
- |
2 tsp |
Method of Preparation:
Pressure Cook the dal in 2 1/2 cups of water for 10 minutes. Puree in the
blender.
Heat the oil in a
pan. Fry the onions till golden. Add the ginger- garlic paste, chilli powder,
turmeric and coriander powder and fry well. Add the meat and fry till the oil
separates.
Beat the curd and
the salt and green chillies. Add to the meat fry, stirring for 3-4 minutes and
add the gram dal puree. Mix well. Tie the curry leaves in a bundle and add to
the meat along with 2 cups of water. Let boil on medium flame, covered, for
10-15 minutes or till the meat is done.
Heat the ghee in a
small frying pan. Season with whole dry chillies and garlic. Fry till the
garlic browns. Add to the meat, simmer 5 minutes. Remove the curry
leaves and serve hot.
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