2 Lentils Hyderabadi Dalcha Recipe by ZMA
Cooking Instructions 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! 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. 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. 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. 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! 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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