Indian Dalcha Recipe

Indian Dalcha Recipe
Photo Credit:
This Hyderabadi style Mutton and Red lentils curry flavored with Indian spices is usually served with chicken or mutton biryani as a side dish. Mouth watering by itself, its addition with other salivating dishes just makes it a win every time.
Indian Dalcha Recipe
Difficulty Average
Rating 8.5 / 10 (2 votes)
Recipe Type Veg.
  • 350 gm Toor dal
  • 150 gm Channa dal
  • 2 tbsp Chopped raw cashews
  • 2 tbsp Chopped blanched almonds
  • 1 tbsp Whole coriander seeds
  • 1 tsp Whole cumin seeds
  • 4-5 Garlic cloves, peeled and chopped
  • 3 Inches piece fresh ginger, peeled and chopped
  • 1/4 tsp Fennel seeds
  • 1/2 tsp Ground turmeric
  • 3-4 tbsp Peanut oil or ghee
  • 1 Medium cinnamon stick
  • 6 Whole green cardamom pods, lightly crushed
  • 1 Large aubergine, peeled and cut into 1 1/2-inch chunks
  • 5 Ounces red onions, peeled and thinly sliced
  • 1 Ounce fresh mint, chopped
  • 10 Ounces potatoes, peeled and cut into 1 1/2-inch chunks
  • 1 Medium tomato, coarsely chopped
  • 2-3 tbsp Thick tamarind paste
  • 1 to3 Fresh hot green chili pepper, cut into diagonal slices
  • 8 Ounces coconut milk
  • 1-2 tbsp Ghee for garnishing
  • 6 Whole cloves
  • 1-2 tsp Salt
  • Water as required
How to make Indian Dalcha:
  • Soak cashews and almonds in 4 oz water overnight or for about four hours.
  • Blend them and liquid in an electric blender till smooth.
  • Transfer it into a bowl and keep aside.
  • Rinse the blender container with water before blending the ginger and garlic with two tbsp water till smooth, keep aside.
  • Grind the coriander, cumin and fennel seeds, keep aside.
  • Combine both the dals in a bowl and wash in several changes of water.
  • Drain and put in a big lidded pan with 7 cups water and bring it to a boil.
  • With a slotted spoon skim off any scum that rises to the surface and add turmeric, keep stirring.
  • Partially cover the pan with its lid, and then decrease the heat to low.
  • Simmer gently for about 30 to 40 minutes till the dal is tender then remove it from the heat and set aside.
  • Now heat the oil or ghee in a big, preferably non-stick, lidded pan.
  • When hot add cinnamon, cardamom pods and cloves.
  • Stir once then add the sliced onion, and fry for about 4to 5 minutes till the onion softens and begins to brown.
  • Add mint and stir once before adding the aubergine and potato.
  • Stir for about 2 minutes.
  • Now add the garlic-ginger paste and cook, for a minute, keep stirring.
  • Add cooked dal, coconut milk, 2 cups water, and salt to taste.
  • Simmer gently, partially covered with the lid, for about 30 minutes.
  • Finally, stir in the nut paste, tamarind paste, tomato, and chillies.
  • Simmer gently, uncovered, for about 10 minutes.
  • Consistency should be quite thick and add a little water it is too thick.
  • Melt ghee and pour over the top of the curry before serving.