Many have been requested to post this Andhra style mutton dalcha recipe after I posted Andhra Style Mutton Biryani last week. As I mentioned earlier, in many Muslim weddings and in Andhra restaurants, you will find Biryani is often served with Mutton Dalcha, Gosht- Ambadae ki Bhaji and Dahi ki Chutney (raita). Mutton Dalcha as we call it as Muslim Sambar is often prepared with lamb bones, bottle gourd and toor dal as main ingredients. The consistency is much similar to Sambar and few people use chana dal instead of toor dal. You can even try this dalcha without mutton; find the recipe Kaddu ka Dalcha here.
Andhra Style Mutton Dalcha
- ½ kg. Mutton, mostly bones with little meat
- 1½ cups Tuvar dal/Red Gram/Kandi Pappu
- 10 inch long Bottle gourd/Kaddu, peeled, deseeded and cut into 2’ inch pieces
- 2 medium Tomatoes, deseeded and chopped finely
- 1 Onion, chopped finely
- 3 Green chillies, deseeded and chopped finely
- ½ tbsp. Turmeric powder
- 2 tbsp. Red chilli powder
- ½ tbsp. Ginger-garlic paste
- ½ cup Tamarind juice
- 3 springs Coriander leaves
- 2 tbsp. Oil
- Salt to taste
- Clean and thoroughly rinse mutton bones with enough water. Drain water and add the mutton bones to pressure cooker along with sliced onions, red chili powder, turmeric powder, ginger-garlic paste and salt. Combine well and cook by stirring for 5 minutes on medium high flame.
- Add 1 cup of water and pressure cook for 8-`10 whistles. Wait till pressure settles down. Remove the lid and transfer the cooked mutton bones into a bowl and set aside. (If any stock is remaining then preserve it too).
- In the same pressure cooker, add peeled bottle gourd pieces and add ½ cup of water. Pressure cook for 2-3 whistles or until the bottle gourd pieces turn soft (not mushy). Remove and set aside.
- In the same pressure cooker, pressure cook washed toor dal with a drop of oil and 5 cups of water until soft (adding a drop of oil cooks the dal faster). Once the pressure settles, grind dal into smooth paste and transfer the contents back to cooker.
- Add oil to a heavy bottom pan and sauté chopped tomatoes and green chillies until tomatoes turn mushy. Add cooked bottle gourd pieces and stir for 3-4 minutes on medium flame. Add these to cooked dal in pressure cooker along with tamarind juice, coriander leaves and cooked mutton pieces (with stock if any).
- Add 3 cups of water and cook covered for about 15 minutes or till you get the desired consistency. Adjust salt and turn off the flame. Serve this Andhra style mutton dalcha with biryani or qubooli.
Sometimes brinjal is also added while cooking tomatoes along with bottle gourd. Some add curry leaves which impart aromatic flavour to this Andhra style mutton dalcha.