Two years then, I have already shared the recipe for Dalca (Mutton Curry). This one today is an upgraded version - sort of similar combo with mutton and dhal/lentils but additional powdered spices that comes in sachets. These spices are the handy way to cooking instead of pulsing raw spices in the blender. Indeed to save time, dalca undeniable is highly likeable, in fact a must for special occasions. and generally teamed with nasi beriyani. To make, you don't need a whole lot of ingredients, but some are a must to heighten the flavours in a spicy-thick gravy, the point to note is that local mutton is tough. So, pressure cook it first before making the curry. Of course for fresh cuts, you don't have to. The other I should mention is that yoghurt can be replaced with coconut milk. If you ask me, I like yoghurt for the natural creamy light sourness.
400g mutton - a combination meat and bones
1 cup yellow dhal - soaked to soften
1 tbsp ginger paste
6 garlic - crushed
1 large red onion - cut into chunks
1 large tomato - cut into chunks
2 Indian brinjals - cut into eight pieces
2 tbsp yoghurt
3-4 sprigs curry leaves
2 stalks coriander leaves - sliced
3 tbsp oil
Salt for taste
1-2 tbsp plain chilli powder
1/2 tbsp turmeric powder
1/2 tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
When oil is heated, sauté onion and ginger paste (just 1 min will do)
Add mutton and dhal.
Stir to mix together (2-3mins).
Pour 1/2 liter of water.
Cook over low heat to soften mutton and dhal.
Then add all the spices, tomato, brinjal, curry leaves and salt.
Continue to simmer till brinjal is softened.
(Note: If you like more gravy, add more water).
Lastly add yoghurt and coriander leaves.
Give a good stir and off the heat.
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