28 Nov



Hyderabadi Dalcha is  a very popular recipe of mutton cooked with chana dal and flavoured with ginger and garlic paste.

One of the finest of all the palace cuisines is Hyderabadi. It stems from the Nizami cooking that transported the dastarkhwan to Hyderabad and there it married well with the Andhra influence. It is often remarked that Hyderabadis live to eat! This goes way back into history. Not many know that the first Nizam, Asaf Jah I actually had a kulcha (bread) embroidered on the flag of the Hyderabad State.
There is a mistaken notion that Hyderabadi food is all about non-vegetarian food. This probably stems from the popularity of Nihari with Naan for breakfast. Then there is the quintessential Haleem that is associated with Hyderabadi food. Indeed their repertoire in the non-vegetarian fare is rich and vast but so is their array of vegetarian dishes. Their pickles and chutneys are famous and lots of the dishes too take on a pickle like flavour like their Mirchi ka Salan. They cook their dals in a variety of ways – each one tastier than the other. Legend has it that one of the royalties Maharaja Sir Kishen Pershad, who enjoyed cooking, could prepare the dal in fifty-two different ways !!! . – sanjev kapoor

serves 4
cooking time:- 45 minutes
  • 250 grams lamb with bone
  • 1 cup Bengal gram dal/ chana dal
  • 2 tsp Ginger-garlic paste
  • oil – 1 tsp
  • whole garam masala – 2 tsp
  • 1  tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Chilli powder
  • 5 Green chillies
  • tamarind pulp – 2 tsp/ fistful
  • 2 large Sliced onions
  • fresh coriander leaves for garnish
For tempering
  • 2 tsp – ghee
  • few curry leaves
  • 4 garlic cloves
  • cumin seeds

Cut the mutton with bone into 1 inch cubes. Wash and drain .Soak the chana dal in water for 30 minutes. Soak a fistful of tamarind in warm water and keep aside.  Boil or pressure cook the dal with 1/4 tsp. turmeric powder,tomatoes,green chilies and enough water till tender. Mash well and set aside.You can even use the food processor to grind the dal smooth after it is cooled.

Heat oil in a kadai or pressure cooker, splutter the whole garam masala (cardamom,cloves,cinnamon, black cumin).Fry half the sliced onions ,after they are golden brown add ginger garlic paste and fry. Add the mutton and bhuno(dry roast or saute)for a few minutes. Add the coriander and chilli powder saute again for a few minutes then add salt and two cups water.
Simmer till the mutton is tender or pressure cook for 5 whistles.( I cook the mutton while the dal is cooking on another burner. Saves time). Add the cooked and mashed dals along with the tamarind water or paste and simmer. Taste and adjust salt.
For tempering, heat ghee in a kadai, add the remaining sliced onions, few curry leaves and sliced garlic till slightly browned and a nice aroma comes. Add this tempering to the dalcha and serve hot garnished with fresh coriander leaves. We had this with shahi zeera rice and sukha kebab.

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

2 Responses to “HYDERABADI DALCHA”

  1. sonali roy June 4, 2014 at 7:59 pm #

    tried this today….superb

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