Ingredients

• 750 g mutton (goat meat), bone-in
• 1 cup chana dal
• 1 medium bottle gourd (lauki), cubed
• 1 medium potato, cubed (optional)

• 3 tbsp oil
• 2 onions, finely sliced
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 2 green chillies, slit

• 1 tsp turmeric powder
• 2 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• Salt to taste

• Small lemon-sized tamarind ball, soaked & extracted
• 1 tsp garam masala
• Fresh coriander leaves for garnish

Instructions

1. Ingredients: Follow the list above
2. Soak the Dal: Wash chana dal thoroughly and soak it in water for 30 minutes. Drain and keep aside.
3. Brown the Mutton: Heat oil in a pressure cooker or heavy pot. Add sliced onions and fry till golden brown. Add ginger-garlic paste and sauté until aromatic.
4. Add Mutton & Spices: Add mutton pieces, turmeric, chilli, coriander, cumin powder, and salt. Cook on medium heat until mutton releases moisture and oil begins to separate.
5. Add Dal & Vegetables: Add soaked chana dal, bottle gourd, potato, tomatoes, and green chillies. Mix well.
6. Pressure Cook: Add enough water to cover ingredients. Pressure cook for 3–4 whistles until mutton and dal are soft but not mushy.
7. Add Tamarind: Open the cooker and add tamarind extract. Simmer uncovered for 10–15 minutes to allow flavours to blend.
8. Finish & Garnish: Sprinkle garam masala, garnish with fresh coriander, and switch off the flame.
9. Serving: Serve with Hyderabadi biryani ,Roti OR Naan

Why You’ll Love This Recipe

• Authentic Hyderabadi comfort food
• Perfect balance of tangy and spicy flavours
• Nutritious with dal, vegetables, and protein
• Pairs beautifully with biryani or plain rice
• One-pot hearty meal

Common Mistakes

• Overcooking dal into a paste
• Adding tamarind too early
• Skipping vegetables
• Using excess water

Variations

Vegetable Dalcha: Skip mutton and add brinjal & drumstick.
Spicy: Add green chilli paste for extra heat.
Light: Reduce oil and serve as dal curry.

Personal Note

Dalcha is one of those dishes that quietly steals the show. I often make it when biryani feels too heavy, and it never fails to comfort. The tang from tamarind and softness of dal make it unforgettable.