South India's Mutton Lentil Ragout - Mutton Dalcha/Dalca Kambing
South India's Mutton Lentil Ragout - Mutton Dalcha/Dalca Kambing

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, south india's mutton lentil ragout - mutton dalcha/dalca kambing. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Great recipe for South India's Mutton Lentil Ragout - Mutton Dalcha/Dalca Kambing. Mutton Dalcha of Hyderabad, is approximately (not precisely) Sambar with Mutton. There is also Mutton Sambar but there are slight differences.

South India's Mutton Lentil Ragout - Mutton Dalcha/Dalca Kambing is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. South India's Mutton Lentil Ragout - Mutton Dalcha/Dalca Kambing is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook south india's mutton lentil ragout - mutton dalcha/dalca kambing using 36 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make South India's Mutton Lentil Ragout - Mutton Dalcha/Dalca Kambing:
  1. Prepare 500 g Boneless Mutton (diced)
  2. Prepare [Marinade]
  3. Get 2 tsp Salt
  4. Make ready 2 Tbsp Sambar Powder (see below)
  5. Take 1 Tbsp Oil
  6. Prepare [Lentil Base]
  7. Make ready 100 g Yellow Lentils
  8. Get as needed Water (for boiling)
  9. Prepare [Stew]
  10. Get 100 g Yellow Onions (finely diced)
  11. Make ready 30 g Garlic (minced)
  12. Take 30 g Ginger (minced)
  13. Take 100 g Eggplant (rough chop)
  14. Make ready 100 g Tomatoes (rough chop)
  15. Make ready 100 g Carrots (rough chop)
  16. Take 100 g Potatoes (rough chop)
  17. Take 30 g Fresh Coriander (rough chop, separate stems and leaves)
  18. Prepare 5 cups Water (for stewing)
  19. Make ready 1 Tbsp Sambar Powder (see below)
  20. Get 5 pc Tamarind Slice or Juice from 2 Tbsp Tamarind Paste
  21. Prepare 1 Tbsp Palm Sugar
  22. Make ready as needed Salt (I count 1 tsp)
  23. Make ready [Aromatics]
  24. Prepare 3 sprigs Curry Leaves
  25. Take 2 tsp Mustard Seeds
  26. Make ready 2 tsp Fenugreek Seeds
  27. Take 1 Tbsp Cooking Oil
  28. Take [Quick Sambar Powder] - if you can't find in market
  29. Take 1 Tbsp Chilli Powder
  30. Take 1 tsp Turmeric Powder
  31. Prepare 2 tsp Coriander Powder
  32. Make ready 1 tsp Cumin Powder
  33. Take 1 tsp Ground Black Pepper
  34. Take 1 Tbsp Ground Split Chickpea
  35. Make ready 1 tsp Ground Black Gram
  36. Prepare 2 pinch Asafoetida (optional)

There is also Mutton Sambar but there are slight differences. The main differences between Dalcha and Sambar is that. Mutton Dalcha is a common side dish made in Hyderabad and is famous for its unique ingredients and excellent taste. The Indian non-vegetarian recipe is made with mutton or meat and is known for its exotic flavours.

Instructions to make South India's Mutton Lentil Ragout - Mutton Dalcha/Dalca Kambing:
  1. MARINADE: marinate the diced Mutton with Salt, Sambar Powder and Cooking Oil for 3 hours to overnight. PIC: home made Sambar Powder
  2. LENTILS: in a pot, add the Lentils with 2 cups of Water until boiling. When the liquid has rediced, add more Water, 1 cup at a time. Continue to cook until the Lentils have disintegrated and turns to mush. Turn off the heat and set aside.
  3. MUTTON: in a large pot, heat 4-5 Tbsp of of Cooking Oil until hot. Add the Onions, Garlic, Ginger and Fresh Coriander Stems and fry them until fragrant (10 seconds). Next, add the Mutton, mix well and stir fry them until the Mutton browns all over.
  4. ASSEMBLE: once the mutton browns, add 5 cups of Water as well as the Vegetables, the Red and Green Chillies, the Tamarind Slices (or Tamarind Juice), Palm Sugar, Salt (season as you go) and Lentils. Bring it to a simmer, cover the pot and cook for 1 hour or until the Mutton is tender and the liquid has reduced. Stir the bottom every 5 minutes.
  5. AROMATICS & HERBS: while waiting for the ragout, heat 1 Tbsp of Cooking Oil in a pan and toast the Curry Leaves, Fenugreek and Mustard Seeds. WHEN the ragout looks done, add the Aromatics into the stew and mix well. Serve and garnish with Fresh Coriander Leaves.

Mutton and chana dal are the major ingredients of this recipe which are mixed with spices and condiments to bring out a unique flavour. India's culinary love affair with mutton delicacies is unmatchable. From the robust nalli nihari that reigns the northern belt to many other enthusiastically prepared regional delicacies that involve indigenous spices and local cooking techniques - South India's obsession with meat is not unsung of. While the coastal regions celebrate the bountiful of seafood available at their disposal, many. Dalcha can also be prepared with chana dal and mutton and to know more about that recipe read on my dalcha recipe from the blog.

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