Friday, May 21, 2010

Dalca (Dhal Mutton Curry)

Dalca is a combo of lentils/dhal, meat and vegetables.  For us, it has to be with mutton bones. Nonetheless, dalca is also made with beef and some do add chicken. For as long as I can remember, it was my mum who taught me this dish. There isn't anything I don't like about mum's dalca, yet I tweeted her recipe for my version - tender mutton pieces in  dhal gravy with potatoes, carrots and brinjals.

250 gram of mutton meat and bones - cut into bite sizes
1 1/2 cups of mysore dhal (red version) soaked for 1 hour
1 inch ginger (smashed)
10 garlic (smashed)
1 big onion (cut into big pieces)
1/2 tbsp turmeric powder
3 small potatoes (cut into 4)
1/2 carrot (cut into big pieces)
1/2 Chinese brinjal ( cut into big pieces)
3 red chillies (slit into 2)
2 tbsp yoghurt
1 tablespoon plain curry powder
1/2 tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
Few stalks of coriander & onion leaves (sliced)

Add mutton, dhal, ginger, garlic, onion and turmeric powder in a pot.
Add enough water and simmer.
Once simmered, add curry powder and spices (coriander, cumin and fennel powder). 
Also add potatoes, carrots, brinjals and red chillies. 
Season with salt.
Stir and continue to simmer to soften veggies. 
Add yogurt and give a good stir. 
Off heat and add coriander and onion leaves. 
Note: perhaps you would like to pressure cook mutton first before cooking. Which means shorter cooking time. 
Add more if gravy is thick. 

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