Mutton dalcha is a Indian dish made as an accompaniment to rice, usually ghee rice or coconut rice. It is also called talsa in some places. It is a combination of dal (pulses) with mutton and the flavor is delicious. It is an easy recipe and you are sure to get it right in the first try.
Normally for dalcha, mutton bone pieces are used rather than meat pieces. I like using bone pieces with little meat in them. They give better flavor to the curry.
For 2 persons,
- 1/2 cup tuvar dal
- 4 to 5 mutton bones
- 1 green chilli slit
- 2 cups water
- 1 tsp sambar powder
- 1 potato cubed
- 1/2 brinjal/eggplant cubed
- 1/2 Cucumber (4 cubes)
- 4 pieces raw mango (or 2 tbsp tamarind water)
- 1 tsp chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- For seasoning- oil, 1/2 tsp mustard seeds, 3 small onions, 1 tsp ginger garlic paste
1. In a pressure cooker, add tuvar dal, mutton pieces, green chilli and water. Allow for 4-5 whistles.
2. Open the cooker and add onion, tomato, brinjal, potato, cucumber and tamarind pulp water (or 4 pieces raw mango). Add in chilli powder and turmeric powder.
3. Add in sambar powder and garam masala. Adjust water and salt. Close the cooker and allow for 1 whistle on medium flame.
4. In another pan prepare a seasoning of oil, mustard seeds, small onion and ginger garlic paste. Add this onto the dalcha and mix well.
Add in some chopped coriander leaves.
Delicious dalcha is ready. Serve it as a side dish with ghee rice.