Hyderabadi Mutton Dalcha | authentic Daal Mutton dish | khatti spicy and flavourful |@KiritChevli скачать в хорошем качестве

Hyderabadi Mutton Dalcha | authentic Daal Mutton dish | khatti spicy and flavourful |@KiritChevli

Hyderabadi Mutton Dalcha: In This dish Mutton and Daals (lentils) are cooked in two different pots or pressure cooker and mix together when both are cooked. Simmer for 10 minutes. Khatri, spicy and full of flavours Hyderabadi Mutton Dalcha is ready. Savour the taste with any kind of rice. Ingredients: For Daal: Chana Daal. Half cup Masoor Daal. Quarter cup Tuvar Daal. Quarter cup Garlic cloves 7-8 Fresh coriander leaves. 30 gms Mint leaves ( fudino). 12-15 Green part of methi (fenugreek leaves ) Green chillies. 6 Water. 3 cups Half Tspoon salt Half Tspoon turmeric powder ( haldi) A few drops of oil Ingredients for Mutton: Mutton. 500 gms Lauki ( dudhi. Bottle gourd) 300 gms Onions (2). 200 gms Tomatoes. 2 medium Oil. 4-6 tablespoon Cumin seeds (jeera). Half Tspoon Shahi Jeera. Half Tspoon Star anise (badiyan). 1 Black cardamom. 1 Green cardamoms. 4 Cloves. 7-8 Black pepper corns (Kali mirch) 12-15 Mace (javitri). 1 flower Cinnamon. 1” Turmeric powder. Half Tspoon Salt to taste Red chilli powder. 1 Tspoon Kashmiri red chilli powder 1 Tspoon Coriander powder. 2 Tspoon Cumin powder. 1 Tspoon Meat masala powder. 1 Tspoon Kasuri Methi (dry fenugreek leaves) .1Tablespoon Garam masala Powder. 1.5 Tspoon For Tadka: 1 tablespoon ghee (clarified butter) Chopped garlic cloves Kashmiri red chilli powder Half Tspoon Method: 1. Clean and wash all lentils and soak in water for 4 hours. 2. In a pressure cooker take soaked lentils. Add 3 cups water. 3. Add 2 green chillies whole, half Tspoon salt and half Tspoon turmeric powder. 4. Add chopped mint leaves(fudino), chopped coriander leaves (kothmil) and green leaves of fresh fenugreek leaves. 5. Mix well and add a few drops of oil to prevent Daal overflowing. 6. When boils cover the lid and blow 4-5 whistles on medium flame. 7. Turn off the gas and let the steam released. 8. Open the lid and move blender in Daal to make homogenous liquid. 9. Keep aside the Daal and prepare to cook Mutton. 10. In another pressure cooker heat 5-6 tablespoon oil. Add half Tspoon cumin seeds (jeera) and half Tspoon shahi jeera. When splutter add whole spices as listed above. 11. After 1 minute add mutton pieces and sauté for 10 minutes on medium flame. 12. Add 200 gms chopped onion. Sauté for 8 minutes on medium flame. 13. Add 2 Tspoon ginger garlic paste and 4 green chillies whole (Slitted). 14. Add a little water and sauté for 4-5 minutes. 15. Add 2 medium chopped tomatoes. 16. Add salt to taste. (Almost 1 Tspoon) 17. Add turmeric powder, red chilli powder, Kashmiri red chilli powder, coriander (Dhanya) powder, cumin (jeera) powder, meat masala powder and Kasuri Methi. 18. If needed add splash of water and sauté for 5 minutes on medium flame. 19. Add 1 cup hot water, mix well. 20. Add 4 Tspoon coconut powder. 21. Mix well. Consistency has become thick because of coconut powder so add 1 more cup water. 22. Gravy bubbles. Cover the lid and blow 4 whistles on medium flame. 23. After 4 whistles , let the steam released. open the lid and check the mutton. Mutton should be 90% tender. 24. Add big pieces of 300 gms lauki (dudhi). 25. Add 2 Tspoon imli (tamarind) pulp. If you don’t have imli, squeeze half lime. 26. Mix well and when bubbles cover the lid and blow 2 whistles on medium flame. 27. After steam release, open the lid and check lauki. Lauki should be tender but not mashed. 28. Check mutton piece. Mutton is tender. 29. Add 1.5 Tspoon Garam masala powder. 30. Mutton is ready. 31. Mix Daal which we cooked and mutton together and simmer for 10 minutes. 32. Hyderabadi Mutton Dalcha is ready. 33. Savour the taste with jeera rice, steamed rice or any kind of rice or roti. #food #love #tasteofindia #recipe #cooking #foryou #youtube #mutton #hyderabad