Dalcha with Bagara Khana

Ingredients

• 0.5 cup Chana dal (Boiled until soft, then mashed)
• 450 g Mutton
• 1 Small onion (For the dalcha)
• 2 Small tomatoes (For the dalcha)
• 1 tbsp Ginger-garlic paste (For the dalcha)
• 3 Green chilies (For the dalcha)
• Salt (To taste; for the dalcha)
• 0.25 tsp Turmeric powder (For the dalcha)
• 1 tsp Red chili powder (For the dalcha)
• 5 tbsp Oil (For the dalcha)
• 400 g Bottle gourd (kaddu) (Cut into small diamond shapes)
• 0.5 cup Water (For cooking the bottle gourd)
• 0.5 cup Tamarind pulp (For the dalcha)
• Curry leaves (For the dalcha)
• 0.25 cup Cilantro (Chopped; for the dalcha)
• 1 tsp Garam masala (For the dalcha)
• 1 cup Water (For the dalcha; add more if the consistency is too thick)
• 1 cup Basmati rice (Wash and soak for 20 minutes)
• 3 tbsp Oil (For the bagara khana)
• 0.5 tsp Shahzeera (caraway seeds) (For the bagara khana)
• 2 Cinnamon sticks (Small sticks)
• 2.5 Cardamom pods (2–3 pods)
• 2 Cloves (For the bagara khana)
• 0.5 Thinly sliced onion (For the bagara khana)
• 2 Green chilies (Slit; for the bagara khana)
• 1.5 tsp Ginger-garlic paste (For the bagara khana)
• 2 tbsp Mint leaves (Freshly chopped)
• 2 tbsp Cilantro (Freshly chopped; for the bagara khana)
• 1.5 cups Water (For the bagara khana)
• Salt (To taste; for the bagara khana)

Steps

1. 1

   Boil the chana dal until it softens. Mash it into a paste and set it aside.

2. 2

   For the dalcha, place the mutton, small onion, tomatoes, ginger-garlic paste, green chilies, salt, turmeric powder, red chili powder, and oil in a pressure cooker. Mix well.

3. 3

   Cook on high heat until the pressure builds and the whistle goes off. Lower the heat and cook for 15 minutes, until the meat is cooked through.

4. 4

   Open the pressure cooker and cook the contents over medium heat, stirring constantly, until the oil separates.

5. 5

   Add the bottle gourd, cut into small diamond shapes, and 1/2 cup water. Cook over medium heat until the bottle gourd softens somewhat.

6. 6

   Add the mashed chana dal, tamarind pulp, curry leaves, chopped cilantro, salt, garam masala, and 1 cup water. Mix well. Add more water if the consistency is too thick.

7. 7

   Cook the dalcha over high heat for 5–7 minutes, then lower the heat and cook for about 10 minutes.

8. 8

   For the bagara khana, wash the basmati rice and soak it for 20 minutes. Drain it before adding it to the pan.

9. 9

   Heat the oil in a pan. Add the shahzeera, cinnamon sticks, cardamom pods, and cloves. Sauté for 20 seconds.

10. 10

    Add the thinly sliced onion and sauté until it turns pink.

11. 11

    Add the slit green chilies and ginger-garlic paste. Cook while stirring constantly.

12. 12

    Add the chopped mint and cilantro. Cook for 2 minutes, until everything fries and the flavors are incorporated.

13. 13

    Add 1 1/2 cups water and salt. Let the water come to a boil.

14. 14

    Add the soaked basmati rice. Cook over high heat until the rice has absorbed the water and the rice and water levels are even.

15. 15

    Cover the pot, lower the heat, and cook for about 10 minutes. Serve the bagara khana with the dalcha.

Notes

The source does not specify the exact amount of curry leaves or the amount of additional water, so add both according to taste and desired consistency. The source refers to bottle gourd as kaddu/bottle gourd. The transcript mentions adding water and salt before garam masala, while the written recipe lists them together; the written recipe was followed for the ingredient grouping.

Nutrition per serving

• main
• South Asian
• Hyderabadi
• mutton
• rice dish
• pressure-cooked
• one-pot rice
• family meal