Chow Chow Dalcha
#cookpadindia
#innovative
#everydaycooking
A Daal recipe with a difference, Dalcha is synonymous to Hyderabad City. This is purely a delight if made with Mutton. It tastes absolutely yum. It can be relished with any Vegetarian side dish or Fried items or even our Indian good old Poppadoms. Traditionally in this particular Daal recipe, Mutton Bone-in plus Daal and the Bottle Gourd are cooked separately and then combined together for that delicious dish called as Dalcha here. And here instead of that bottle gourd, I have used chow chow. Also I usually combine two or even more Lentils for that extra amount of Protien content that is so very rich. You can make it with your favourite one's too taking them in equal proportions. All those Vegetarians out there, do try this amazing Dalcha recipe and enjoy your meals.
It's a most popular one here in the City and is enjoyed on all special occasions and family get togethers with Bagara Khana, Phalli Gosht (Green Beans with Mutton Bone-in), Tala huwa Gosht, Shami Kababs etc. It's actually a versatile dish. Popularly paired with Bagara Khana, it's a winner hands down.
So let's get started,
Happy Cooking Friends!
Enjoy Cooking with Zeen!
Chow Chow Dalcha
#cookpadindia
#innovative
#everydaycooking
A Daal recipe with a difference, Dalcha is synonymous to Hyderabad City. This is purely a delight if made with Mutton. It tastes absolutely yum. It can be relished with any Vegetarian side dish or Fried items or even our Indian good old Poppadoms. Traditionally in this particular Daal recipe, Mutton Bone-in plus Daal and the Bottle Gourd are cooked separately and then combined together for that delicious dish called as Dalcha here. And here instead of that bottle gourd, I have used chow chow. Also I usually combine two or even more Lentils for that extra amount of Protien content that is so very rich. You can make it with your favourite one's too taking them in equal proportions. All those Vegetarians out there, do try this amazing Dalcha recipe and enjoy your meals.
It's a most popular one here in the City and is enjoyed on all special occasions and family get togethers with Bagara Khana, Phalli Gosht (Green Beans with Mutton Bone-in), Tala huwa Gosht, Shami Kababs etc. It's actually a versatile dish. Popularly paired with Bagara Khana, it's a winner hands down.
So let's get started,
Happy Cooking Friends!
Enjoy Cooking with Zeen!
Cooking Instructions
- 1
Heat oil in a pressure cooker. Saute onion with ginger garlic green chilli paste until light brown and done. To this add turmeric and red chilli powder. Also add some salt. And then add the mutton bone-in. Mix well and pressure cook with about one glass of water for 6–7 whistles or as required.
- 2
In the meantime, pressure cook both the lentils with turmeric powder, green chillies and little of salt. Let the pressure settle down on its own. Set aside until use.
- 3
Now, after the mutton is cooked, add chopped tomatoes and chow chow pieces to it. If you want to cook in the cooker itself, then go ahead, or else transfer the contents to a wide pot. Cook it covered for the next 12 to 15 minutes. Keep checking once or twice in between, just to stir everything a bit. After the chow chow is done, next is to add the cooked daal followed by the tamarind water. Soak tamarind for 20 minutes in water and squeeze the pulp later on. Add hot water if desired.
- 4
Now add the garam masala, caraway seeds, cardamom and cinnamon along with a handful of curry leaves and a half cup of chopped coriander leaves. Also check for salt and add it according to taste. It should be semi-thick and not watery or thin. Add some water if required to adjust the consistency. That's it. As simple as that. Cook for a further 7-8 minutes. It's all done and ready to be dished out.
- 5
Serve hot with hyderabadi baghara khaana and tala huwa gosht. Yum!
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