01 02 03 Gheza-e-shiriin: Dalcha / Dal Ghosht 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Dalcha / Dal Ghosht

Dal is the integral part of Indian cooking. I think we will be lost if there were no dals. Lunch is an incomplete affair without dal.


Today, I am sharing you the recipe of Dalcha from our region Amravati, maharashtra. Previously  known as Berar region, Amravati  had been under the rule of nizam for many years. Due to this region's cuisine has lots of influence of hyderabadi  cuisine. 

Dalcha 2

But the recipe which I am sharing today is different then Hyderabadi dalcha. We are not adding any souring agent in our recipe  This recipe uses minimum of masalas so the overall flavor is of Chana Dal & ghosht. Dalcha is served with bhagare chawal/ tempered rice. I will share that recipe later.

Dalcha 1

To the recipe

Serves: 3 to 4 people
Cooking time: 30 minutes


1/2 cup Chana Dal
1/2 tsp turmeric
1 glass water

150 gm Ghosht/mutton with bone or boneless
1/2 glass water
1/2 sliced onion
1/4 tsp turmeric powder
1 tbsp oil

4 tbsp oil
1 bay leaves
1" cinnamon
1/2 sliced onion
1/2 tbsp ginger garlic paste
1/2 tbsp  red chilly powder
Salt to taste

4 green chilly
2 tbsp chopped coriander leaves

  1. Boil Dal: Take all the Ingredients I in pressure cooker and give 2 to 3 whistles till dal is cooked. Cool & mash the dal.
  2. Boil Meat: Now combine  Ingredients II in a pressure cooker and give 4  whistles. When cool check if meat is cooked.Cool & keep aside.
  3. In a deep vessel, pour the oil. When hot add cinnamom & bay leaves. Fry for few seconds and add sliced onion. 
  4. Once brown, add ginger garlic paste. Fry till the smell of rawness goes away.
  5. Add red chilly powder. Stir
  6. Now add boiled meat, adding the left over water from time to time. Stir for few minutes.
  7. Now add the mash dal along with water. Stir to combine all.
  8. Add the coriander and green chillies.
  9. Cook for 5 to 6 minutes till the desired consistency.
  10. Serve with Bhagare chawal/rice or plain rice.


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