Dal is the integral part of Indian cooking. I think we will be lost if there were no dals. Lunch is an incomplete affair without dal.
Today, I am sharing you the recipe of Dalcha from our region Amravati, maharashtra. Previously known as Berar region, Amravati had been under the rule of nizam for many years. Due to this region’s cuisine has lots of influence of hyderabadi cuisine.But the recipe which I am sharing today is different then Hyderabadi dalcha. We are not adding any souring agent in our recipe This recipe uses minimum of masalas so the overall flavor is of Chana Dal & ghosht. Dalcha is served with bhagare chawal/ tempered rice. I will share that recipe later.
- Boil Dal: Take all the Ingredients I in pressure cooker and give 2 to 3 whistles till dal is cooked. Cool & mash the dal.
- Boil Meat: Now combine Ingredients II in a pressure cooker and give 4 whistles. When cool check if meat is cooked.Cool & keep aside.
- In a deep vessel, pour the oil. When hot add cinnamom & bay leaves. Fry for few seconds and add sliced onion.
- Once brown, add ginger garlic paste. Fry till the smell of rawness goes away.
- Add red chilly powder. Stir
- Now add boiled meat, adding the left over water from time to time. Stir for few minutes.
- Now add the mash dal along with water. Stir to combine all.
- Add the coriander and green chillies.
- Cook for 5 to 6 minutes till the desired consistency.
- Serve with Bhagare chawal/rice or plain rice.
- Dalcha can be prepared without meat also.
- Sometime we add bottlegourd( Dudhi, Lauki, Ghiya)