HYDERABADI DALCHA
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Ingerdients:
1: mutton 300g
2: bottle gourd 400g (cut in diamond shape & remove the seeds)(kaddu)
3: Split Chickpeas 120g (chana dal) (soak in water for 15 minutes then cook till tender & grind it)
4: tamarind 50g (in a bowl soak it in water then mash it and strain the pulp)
5: cinnamon sticks 2
6: cumin seeds 1/2 tsp
7: cloves 4
8: green cardamom 3
9: curry leaves 10
10: onions 2 medium (finely sliced)
11: ginger & garlic paste 1 tbsp
12: red chilli powder 1 tsp
13: turmeric 1/2 tsp
14: salt 1 tsp
15: tomatoes 2 medium (grind)
16: green chilli 3
17: oil 1/2 cup
18: fresh coriander 2 tbsp
Recipe:
1: heat oil add cloves, cumin, green cardamom, cinnamon stick, onions, ginger & garlic paste, fry on high flame till gets golden.
2: then add tomatoes, salt, red chilli, turmeric and cook on high flame till the oil comes on surface and the tomatoes are reduced.
3: now add the meat and cook till the meat changes colour, on high flame, then add water and wait for a boil on high flame, cover and cook on low to medium flame till the mutton is tender and the oil comes on surface.
4: then add bottle gourd and cook on high flame for a few minutes till gets tender.
5: add the tamarind pulp and cook along for a minute or 2.
6: now add the grinned chana dal, water 1/2 cup cook and cook till gets thick but not to thick.
7: then add garam masala powder, curry leaves, green chilli, fresh coriander mix and simmer on low flame for 2 minutes.
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