Telangana

Mutton dalcha

Mutton and chana dal stewed with tamarind and bottle gourd. Bagara rice's best friend.

75 minTime

28 gProtein each

mediumSpice

Make it your way

Grandma's wayMutton, chana dal, tamarind and baghaar.

The original

337kcalsame

28 gproteinsame

6 gfibresame

75minutessame

Mutton dalcha.

Per serving, worked out from the ingredient table.

Mutton (goat meat)500 g

Chana dal (split chickpeas)¾ cup

Bottle gourd (opo squash, calabash)1½ cups

Onion1 large

Tomato1 medium

Ginger garlic paste1½ tbsp

Red chilli powder (indian red chili powder)2 tsp

Turmeric (ground turmeric)½ tsp

Garam masala1 tsp

Tamarinda lemon sized ball

Cooking oil (vegetable oil)3 tbsp

Garlic4 cloves, for baghaar

Cumin seeds½ tsp

Dried red chilli2

Curry leaves2 sprigs

Water4 cups

Saltto taste

4 steps

1Pressure cook chana dal with turmeric for 4 whistles. Mash lightly.
2Fry onions in oil until golden, add ginger garlic paste, tomato and powders. Add mutton and pressure cook with water for 6 whistles; let release naturally.
3Add dal, bottle gourd and tamarind extract; simmer until gourd is tender.
4Baghaar: fry garlic, cumin, red chillies and curry leaves in oil and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.