LAMB DALCHA. : LAMB GRAVY WITH LENTILS
Bored with eating plain dal?? Try making Dalcha:A lovely blend of lamb gravy with lentils.
Absolutely delicious especially when had with Zeera Rice.
If you don’t want to eat Dalcha,then do try making the basic lamb gravy as (just go a little light on the spices)it’s a winner on its own.
500 grams lamb pieces
1 cup masoor dal(red lentils)/ chana dal(Bengal gram)
½ medium sized bottle gourd
2 cinnamom sticks
2 green cardamoms
2 bay leafs
½ tsp shahi zeera
3 onions sliced
2 tsp fresh garlic paste
1 tsp fresh ginger paste
5 tomatoes finely chopped
200 grams beaten curd
2 tsp kashmiri red chilli powder
1 tsp cumin powder
1 tsp turmeric powder
2 tsp coriander powder
2 tsp garam masala powder
3 green chillies slit
2 tsp tamarind pulp
Fresh coriander chopped
In a pressure cooker,heat oil and add cloves,cinnamom,green cardamom,bayleafs and shahi zeera.
Let it splutter,then add the sliced onions and sauté till golden brown.
Add 2 slit green chillies,garlic paste and ginger paste.
Add the finely chopped tomatoes and sauté for 5 mins.
Then add the spice powders i.e the red chilli powder,turmeric powder,cumin and coriander powder.
Add the beaten curd and lamb pieces,cook for 10 mins.
Add 1½ cup of water.
Cover the lid of the pressure cooker and cook on medium flame till 4 whistles.
Let the pressure cooker rest for a while,then remove all the steam and open the lid.
Transfer the lamb gravy in another vessel.
In the same cooker,
Add the masoor dal/chana dal,water as required,turmeric powder and salt.
Pressure cook till 3 whistles.
When done mix the dal in the lamb gravy.
Put the vessel back on medium heat and add the bottle gourd pieces.
Cook for 5 mins or till the bottle gourd is cooked.
Then add the tamarind pulp,1 green chilly slit and chopped coriander.
Stir everything well and cook for another 2 mins.
The dalcha is ready!!