Authentic Telangana Mutton Dalcha
A rich and aromatic lentil-based meat stew from Telangana, blending tender mutton chunks with chana dal, bottle gourd, and a vibrant blend of traditional spices.
80min
Total Time
4
Servings
Telangana
Cuisine
Recipe
1
Pressure cook the soaked chana dal with turmeric and two cups of water until soft and mashable; set aside.
2
Heat oil in a heavy-bottomed pressure cooker and sauté the sliced onions until golden brown.
3
Add the ginger-garlic paste and sauté until the raw aroma disappears.
4
Add the mutton pieces and sear on high heat for 5-7 minutes until browned.
5
Stir in the red chilli powder, coriander powder, cumin powder, and salt, mixing well with the mutton.
6
Add chopped tomatoes and cook until they turn soft and oil begins to separate from the masala.
7
Pour in a cup of water, cover the pressure cooker, and cook for 5-6 whistles until the mutton is tender.
8
Open the cooker, add the cubed bottle gourd and boiled chana dal, simmering for 10 minutes until the gourd is cooked through.
9
Stir in the tamarind pulp and garam masala, adjusting salt and consistency with a little warm water if needed.
10
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or jeera phulkas.
Ingredients
500g mutton, cut into bite-sized pieces
1 cup chana dal (split Bengal gram), soaked for 30 minutes
1 cup bottle gourd (lauki), peeled and cubed
2 large onions, thinly sliced
2 tomatoes, chopped
2 tbsp ginger-garlic paste
2 tbsp tamarind pulp
2 tsp red chilli powder
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1/4 cup cooking oil or ghee
Fresh coriander leaves, chopped for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.