Mutton Dalcha Recipe is yet a different Hyderabadi cuisine often made with meat or mutton mixed in bottle gourd(kaddu) and dal(lentils). It truly is probably the most frequent dish produced in hyderabad which has been passing on since the Nizam’s era.

Mutton Dalcha is usually prepared through lunch time. It’s an incredibly fantastic combination with Bagara khana. For the Dalcha, we generally add kaddu(lauki in hindi or bottle gourd in english) because the mixture of meat, lauki and lentils(toovar dal) along with spices tends to make the dish really tasty. Get additional information about dalcha recipe

Adding meat with bones inside the Dalcha Recipe provides an extremely excellent taste as the juice extracted from the bones and mixed into the daal brings out an incredibly good taste inside the dish.

Dalcha also brings out a tangy flavor because the tamarind pulp is added although producing the dish. Other hyderabadi dal which can be incomplete without the need of adding tamarind is hyderabadi khatti dal.

The accompaniments that will go nicely together with this recipe is mutton fry recipe or it’s also good with meat or mutton shami kabab and rice.

Tamarind pulp would be the key ingredient as the recipe just isn’t inside a great taste without the tangy tamarind pulp. It really is produced through occasions and is actually a excellent side dish eaten with particular rice delicacies.

Right here in this recipe I have produced dalcha with toovar dal(yellow lentils)/ toor dal. The identical dalcha is usually produced with no the mutton and is called as kaddu dalcha. Dalcha may also be prepared with chana dal and mutton and to know a lot more about that recipe study on my dalcha recipe from the blog.

Let us get to know the specifics of generating Hyderabadi Mutton Dalcha Recipe.


For Tenderising Dal:

2 modest cups soaked toovar dal yellow lentils or chana dal(bengal gram)

1 tsp turmeric powder

3-4 curry leaves

1 cup water

1/2 tsp red chilli powder

For Mutton Curry:

500 gms mutton with bones washed and reduce into piece

2 tbsp oil

1/2 cup onions finely chopped or sliced

1 tsp red chilli powder or green chilli paste

2 tsp ginger garlic paste

1 cinnamon stick dalchini

2 curry leaves

1 tsp coriander leaves

1 tsp coriander powder

Other Components:

1 little size bottle gourd cut into lengthy pieces

4-6 curry leaves

1 tsp coriander powder

1 tsp garam masala powder powder of dalchini, elaichi, cloves, shahjeera

1 smaller lemon sized tamarind extracted pulp

2-3 to matoes chopped


For Tenderising Dal:

Inside a pressure cooker, add toovar dal, add turmeric powder, add curry leaves, add water and pressure cook until the dal is tenderised. Cook it for about 10 minutes or 5-6 whistles.

Minimize the steam from the cooker,mash the dal by adding salt, add tamarind pulp,mix effectively,check if salt is expected and hold aside. Meanwhile tenderise the mutton.

For Tenderising Mutton:

Inside a pessure cooker, heat oil, add cinnamon stick, add the onion slices and saute for a though, add ginger garlic paste saute nicely.

Add the mutton pieces and fry for awhile, add salt, red chilli powder(or green chilli paste), pinch of turmeric, coriander powder, add chopped tomatoes stir well.

Add tiny water and pressure cook till the mutton gets soft.

Towards the cooked mutton, add bottle gourd(lauki) slices, salt if required, pinch of red chilli powder, curry leaves, chopped tomatoes, coriander leaves and pressure cook once more for about 3 whistles for the lauki to have soft.

Lastly Combine evrything that is certainly the dal with tamarind pulp along with the mutton curry produced with kaddu. To it add garam masala powder, curry leaves, coriander leaves, add some sugar to kill the sour taste(optional).

Bring the whole mixture to a boil.

Garnish with coriander leaves.

Serve with rice or bagara khana.


1.I’ve cooked mutton then added lauki to the very same pressure cooker. 2.We are able to Cook dal with tamarind pulp, mutton curry, lauki separately and combine all of the 3 then bring a boil, it brings out the identical taste.3. I’ve used toovar dal but chana dal too can be a substitute.



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