Mutton Dalcha (Mutton Curry cooked with Veggies - Hyderabadi Style)

           This is a very popular and a delicious Mutton Curry - Hyderabadi style, which is often had as a side dish with plain biryani. It also tastes awesome with naan, tandoori roti or steamed rice. In this recipe, Mutton  is cooked with chana dal, bottle gourd, potato and eggplants. 

          It tastes both - tangy and spicy. A tempering of mustard seeds, curry leaves and red chili powder in ghee is poured over the final product. So check out the step by step pictorial recipe to prepare this delicacy.

• 300 gms. mutton on bones, washed and drained
• 1/2 cup chana dal, soaked for 30 minutes
• 2 tbsp. oil
• 1 tsp. shahjeera
• 1" cinnamon stick
• 3-4 green cardamoms
• 5-6 cloves
• 2 bay leaves
• 1/2 of a medium size bottle gourd, chopped
• 2 long eggplants, chopped
• 1 potato, chopped   
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tomato, chopped
• 1 tsp. turmeric powder
• 1-2 tbsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tbsp. ghee 
• 1 tsp. mustard seeds
• 1-2 sprigs curry leaves
• 1 tsp. red chili powder for tempering
• coriander leaves, sliced lemon & fresh chili to garnish (opt)

          Heat oil in a pan and temper with shah jeera, cinnamon, bay leaves, cardamoms and cloves. Sauté for a few seconds. Add onion and fry on a low flame till light brown.

          Add the ginger-garlic paste, coriander-cumin powder, turmeric powder, red chili powder and garam masala powder mixed with 1/3 cup water.

          Sauté till the oil separates. Add the tomato and continue to sauté till it is mashed completely. Add the mutton and salt and sauté till dry.

          Add the soaked chana dal, chopped eggplants, potato, bottle gourd and 2 cups water. Pressure cook for 20-25 minutes on a low flame after the first whistle.

         Heat ghee in a pan and temper with mustard seeds and curry leaves. After it stops spluttering, switch off the flame and add red chili powder. Stir well and pour this tempering over the cooked Mutton Dalcha. 

          Garnish with coriander leaves, sliced lemon and fresh chili. Serve with plain Biryani, steamed rice, naan or tandoori roti for an exotic meal.

                   Heat oil & temper with shah jeera, cardamoms, cinnamon, cloves & bay leaves.

                                 Add onion & sauté till light brown.

                    Add ginger-garlic paste, turmeric powder, coriander-cumin powder, garam
                     masala powder & red chili powder mixed with 1/3 cup water.

                                Sauté till oil separates from sides of the pan.

                                 Add chopped tomatoes & continue to fry till mashed well.

                                  Add mutton & salt. Fry on low flame till dry.

                                Add soaked dal, chopped potato, bottle gourd & eggplants.

                       Add 2 cups water. Pressure cook for 25 minutes on a low flame after 

                       the first whistle.

 

                     
                                  Heat ghee & temper with mustard seeds & curry leaves.
   

                                  Add red chili powder & switch off the flame.

                    Pour the tempering over the Mutton Dalcha. Garnish with coriander leaves,
                    sliced lemon and fresh chili. Serve with plain Biryani for an exotic meal.