Dalcha
Dalcha is a popular South Indian dish made with lentils and meat. It's a flavorful and aromatic curry made by slow-cooking lentils, meat (typically mutton or chicken), and a blend of spices. The dish is known for its rich, thick consistency and is often served with rice or roti.
Ingredients
- 1 pound mutton or chicken, cut into pieces
- 1 cup toor dal (split pigeon peas), soaked and drained
- 1 onion finely chopped
- 2 tomatoes chopped
- 2 tablespoons oil or ghee
- 1 teaspoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder (adjust according to your taste)
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves chopped (for garnish)
Instructions
- In a pressure cooker, heat oil or ghee over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook until the tomatoes soften.
- Add the mutton or chicken pieces to the cooker and cook for a few minutes, stirring occasionally, until they are lightly browned.
- Add the soaked and drained toor dal to the cooker along with salt. Mix well.
- Add enough water to cover the ingredients (around 4 cups) and give it a stir.
- Close the pressure cooker and cook for about 6-8 whistles until the meat and dal are cooked and tender.
- Once the pressure releases, open the cooker and check the consistency. If it's too thick, add some water and adjust the salt if needed.
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice or roti.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 376kcal (19%)Carbohydrates: 29g (10%)Protein: 35g (70%)Fat: 14g (22%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 70mg (23%)Sodium: 132mg (6%)Potassium: 637mg (18%)Fiber: 9g (38%)Sugar: 4g (4%)Vitamin A: 1106IU (22%)Vitamin C: 11mg (13%)Calcium: 69mg (7%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
