2 Lentils Hyderabadi Dalcha

Name: 2 Lentils Hyderabadi Dalcha
Total time: 2100 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: FOR THE MUTTON BONE-IN-; 1 tsp Salt; 1 tsp Ginger garlic green chilli paste; 2 tsp Red Chilli powder; 1/2 tsp Turmeric powder; 500 gm Mutton Bone-in; 5-6 tbsp Oil; 1 tsp Caraway Seeds or Shahjeera; 1 large chopped Onion; 4-5 chopped Tomatoes; FOR COOKING THE LENTILS-; 1 cup Pigeon Pea Lentils or Toor Daal; 1/4 cup Red Lentils or Masoor Daal; 1/2 tsp Salt; 1/4 tsp Turmeric powder; 3-4 whole Green Chillies; TO BE ADDED TO COOKED MUTTON-; 1 Bottle Gourd (cut into diagonal pieces); 1/4 cup Dry Tamarind (soaked and (squeezed to pulp with water to make tamarind water); TO BE ADDED IN THE END-; 1 Sprig Curry Leaves; 1 bunch Coriander Leaves finely chopped; 1/2 tsp Garam Masala

ZMA @zesty5

#GA4
#week13
#cookpadindia
#innovative
This is incredibly an innovative 2 Lentils Dalcha by me. Just as the name suggests, I have given this a yummy twist. And it had turned out much much better than what I expected it out to be. Absolutely easy and delicious too with the use of two different Lentils.

Isn't that lovely enough? And not only that, it tastes amazing. There is no doubt about that. The whole process remains exactly the same like the traditional one. It's just that two Daals have been used by me like Pigeon Pea Lentils or Toor Daal and Red Lentils or Masoor Daal.

And the outcome is here as you all can see. And Pressure Cooking is very much crucial. It enhances the flavour too. You can make using either Mutton Bone-in or it can be a plain Vegetarian one too. Both the ways it's yummy. That's it.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

30-35 minutes

5-6 servings

FOR THE MUTTON BONE-IN-
1 tspSalt
1 tspGinger garlic green chilli paste
2 tspRed Chilli powder
1/2 tspTurmeric powder
500 gmMutton Bone-in
5-6 tbspOil
1 tspCaraway Seeds or Shahjeera
1large chopped Onion
4-5chopped Tomatoes
FOR COOKING THE LENTILS-
1 cupPigeon Pea Lentils or Toor Daal
1/4 cupRed Lentils or Masoor Daal
1/2 tspSalt
1/4 tspTurmeric powder
3-4whole Green Chillies
TO BE ADDED TO COOKED MUTTON-
1 BottleGourd (cut into diagonal pieces)
1/4 cupDry Tamarind (soaked and (squeezed to pulp with water to make tamarind water)
TO BE ADDED IN THE END-
1 SprigCurry Leaves
1 bunchCoriander Leaves finely chopped
1/2 tspGaram Masala

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Steps

30-35 minutes

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 chopped tomatoes along with some salt. And then add the mutton bone-in. Mix well and roast for about 6-7 minutes. Later 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 it's own. Set aside until use.
3

Now after the mutton is cooked, add bottle gourd pieces to it. Also add the cooked daal and the tamarind water too. Cook it half covered for the next 12 to 15 minutes. Keep checking once or twice in between just to stir everything a bit. It should be a semi thick curry. Neither too thick nor too thin or watery. Add hot water to adjust the consistency.
4

Also add the garam masala 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. That's it. As simple as that. Cook for a further 7-8 minutes. It's all done and ready to be dished out. Serve hot with hyderabadi baghara khaana and tala huwa gosht. Yum! Enjoy!

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ZMA @zesty5

on December 11, 2020 23:36

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.