Aaj banate Moong daal ka dalcha / Curry😋 скачать в хорошем качестве

Aaj banate Moong daal ka dalcha / Curry😋

Dalcha is a soul-warming Hyderabadi stew that traditionally uses Chana Dal, but using Moong Dal (split green gram) makes it lighter, creamier, and much faster to cook. It’s the perfect companion for Bagara Khana or Biryani. Here is everything you’ll need to make a delicious Moong Dal Dalcha: 1. The Core Ingredients Moong Dal: 1 cup (washed and soaked for 20 mins) Meat: 500g Mutton or Lamb (with bone adds more flavor) Vegetable: 1 medium Lauki (Bottle Gourd), peeled and cut into large chunks. 2. For the Pressure Cooker (The Base) Onions: 2 medium, thinly sliced. Ginger-Garlic Paste: 1.5 tablespoons. Tomatoes: 2 medium, chopped. Oil/Ghee: 3-4 tablespoons. 3. The Spice Cabinet Turmeric Powder: 1/2 teaspoon. Red Chili Powder: 2 teaspoons (adjust to your heat preference). Coriander Powder: 1 teaspoon. Garam Masala: 1/2 teaspoon. Salt: To taste. 4. The Tang & Aroma (Crucial) Tamarind: A small lemon-sized ball (soaked in water to extract pulp). Green Chilies: 3-4, slit. Fresh Herbs: A handful of chopped Coriander and Mint leaves. Whole Spices: 2 Cardamoms, 1 Cinnamon stick, 3 Cloves, and 1 Bay leaf. Quick Pro-Tips: Don't overcook the Lauki: Add the bottle gourd chunks only after the meat is 80% done; otherwise, they will turn into mush. The Consistency: Moong dal thickens quickly as it cools. If it gets too thick, add a splash of hot water to bring it back to a silky consistency. Would you like me to walk you through the step-by-step cooking instructions for this?