Sunday, December 1, 2013

Mutton Dalcha/Dalcha Rice-Pune Style Dalcha

After finishing my graduation when I went to Pune city for further studies,get chance to relish Dalcha dish. Before that,I only heard about it from my elder family members.I & my other family members are educated from Pune or atleast they have some connection or link to this place.So I feel more like my second home.;)
In Pune almost all eatable place serves you Dalcha and my tiffin aunty who provide tiffin’s to every hostel too makes good Dalcha.

You see??? It's not that tough and yeah bit time consuming.(Sigh)

Dalcha is made of leafy veggies,Bottle gourd and Mutton meats are used.This dish is to serve with rice.

I would say Ambat Chkka(Khatti Palak)is one of the main ingredients and the situation was vexing us after trying hard we didn’t get it in our local vegetable market.Some of vendors do not know what it is and even we have not seen it so it may have happen we have crossed the particular shop and did not recognize it. Nevertheless,we did try in other markets and after trying hard Really hard!We get khatta Palak and now it is easily available here. Putting the leafy vegetable pictures was most important agenda for me, as I do not wanted you to suffer. :-)
When you go to Pune city eat Dalcha or if you have less chance to reach there any sooner you can refer my recipe to enjoy Dalcha with whole family in a loving environment.


I’m revealing one secret to you.This recipe is adapted from my Dr.Jiju.(we are Foodie Family!)












 




















Adapted:Dr.Jiju
Preparation Time: 30 minutes 
Cooking Time : 2 hours
Serves: 7


Ingredients:
Mutton(boneless)500 gm
Bottle Gourd2 cups
Chukka Bhaji1cup
Mint Leaves1cup
Coriander Leaves1 cup
Pigeon Peas(toor dal)250 gm
Onion(large)1
Tomato(large)1
Green Chillies12
Ginger,Garlic(paste)4 tbsp
Salt1
Turmeric1
Garam Masala1tsp
Tamarind5 gm
Bay Leaves1
Cinnamon Stick(small)1
Oil6tbsp
Rice
Basmati Rice1 kg
Green Cardamom1
Black cumin seeds3/4 tsp
Bay Leaves1
Salt1-1/2 tbsp
Ghee2-1/2 tbsp

Method:


  1. Take medium size pressure cooker. Add washed mutton pieces, garam masala, 1tsp salt, 1tsp turmeric, 2tbsp ginger garlic paste and 1 cup water. Cook it until mutton gets tender. (approximately 10mintues at medium flame)
  2. Peel, wash and chop the bottle gourds in to large pieces.Pressure cook bottle gourd adding 1/2 tsp salt, 1/2tsp ginger garlic paste, 1/2tsp turmeric and 1/2 cup water. keep it at medium flame and wait to hear two whistles or approximately 5minutes. (cooked bottle gourd should be soft and not mashed)
  3. Take another pressure cooker or use the same you have utilized to boil the bottle gourds. Boil split pigeon peas (toor dal) adding 1-1/2tsp turmeric, 1-1/2tsp salt, 1/2tsp ginger garlic paste adding 3cup water. Let it boil for 5-6minutes at medium flame.
  4. Wash and clean tamarind. soak it in 1/2cup water and keep it aside.
  5. Wash and chop the leafy vegetables (mint leaves, coriander leaves, chukka bhaji). 
  6. Chop onion and tomato. Heat oil in a large and heavy bottom vessel. Put bay leaves, cinnamon stick and let it splutter for few seconds.
  7. Saute onion till it gets slight golden brown.
  8. Add ginger garlic paste to the onion and saute it for few seconds.
  9. Add chopped tomato and cook till it get mushy.
  10. Add chopped leafy vegetables, 1tsp salt, 3/4tsp turmeric and 1/2 cup water. cook it for 10-12 minutes at slow flame. after that use a masher to mash while cooking it. when water evaporates and they are done add coarsely grind green chillies and cook it until oil gets separated.
  11. To this, add boiled mutton/beef pieces mix it well and cook for 4-5 minutes.
  12. Later add boiled toor dal. adjust salt and make semi solid gravy adding enough water. cook it for 5-6 minutes or water comes to boiling. (adding water is more likely to depend how much water you have used during boiling process) 
  13. Add boiled bottle gourd and tamarind water and let it simmer for 5 minutes and it's ready to be served.
  14. To prepare Rice: Wash and soak rice as per my notes.
  15. Heat the ghee in thick bottom vessel.
  16. Let splutter bay leaf, black cumin, cardamom add soaked rice along-with water, salt and cook it well.  
  17. Take the platter, spread the nice layer of rice  and ladle the good amount of dalcha over it. Eat it with or without spoon, always tasted good.


  RS Notes :-) 
  • Do not add excess water to boil bottle gourd it might ruin the taste.
  • You can use beef instead of mutton,it's good if you get a square medium size pieces.
  • Perfect measurement for biryani rice 1 cup Rice = 1-1/2cup water.(I learned it from my eldest sis)                                                                                     





    I'm linking it to CWS event.check the on-going event here.                                                                    
     

8 comments:

  1. Really nice. We make dalcha with daal, kaddu and mutton. We do not use saag. This is an interesting recipe.
    Thanks for sharing.

    ReplyDelete
  2. Nice receipe liked it.....:)

    ReplyDelete
  3. Is there a way to convert this Dalcha to vegetarian dalcha? Was planning to make it on my marriage anniversary.

    ReplyDelete
    Replies
    1. Yup,do not add mutton to ur Dalcha.nw enjoy vegetarian dalcha!

      Delete

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