Dalcha , Hyderabadi Kaddu Ka Dalcha, دالچہ، حیدرآبادی کدو کا دالچہ

Dalcha is a dish from Hyderabad Deccan, India.  Mutton is cooked with pulses and vegetable especially Kaddu (Gourd or Bottle Gourd).

Dalcha

Ingredients:

• Mutton   1/2 kg
• Kaddu (Gourd) coarsely chopped  1/2 kg
• Dal Channa (Chickpea lentil)  1/2 cup
• Dal Arhar (Tur Dal)  1/2 cup
• Oil 1 cup
• Onion chopped  2
• Tomatoes chopped 2
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies chopped 3-4
• Tamarind pulp 2-4 teaspoon
• Salt to taste
• Red chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam masala 1/2 teaspoon

Tarka/Tadka/Tepering Spices:

• Karhi patta/Kaddi patta   4-6
• Cumin seed whole  1 teaspoon
• Red Chillies whole 4-6
• Garlic cloves  chopped 4-5

Procedure:

• Wash and soak channa and tur dal in water for 1 hour.
• Then boil in enough water till tender, drain and keep aside.

• In a pan fry onion till golden brown.
• Add ginger garlic paste, fry for 1 minute then add tomatoes, mutton and spices and fry for 4-5 more minutes.
• Then add 1-2 glass water and cook on medium flame till mutton is tender and oil separates out.
• Now add soaked dal and chopped Kaddu and continue to cook for 5-8 more minutes.
• Add tamarind pulp dissolved in water and sprinkle chopped green chillies. 
• Adjust gravy consistency by adding water.  
• Then simmer for 10 minutes.

Applying Tarka:

• Take 2 tablespoon oil in a frying pan , add chopped garlic fry till golden brown.
• Now add red chillies whole and cumin whole, fry for few seconds then add karhi patta and turn off flame.
• Tarka is ready.
• Pour this prepared tarka on top of the prepared curry.
• Delicious Dalcha is ready.
• Serve with fried Rice/Boiled Rice or Roti and Achar.