Mutton Dhalca

My youngest daughter is a BIGGG fan of mutton and she love mutton in any form be it in curry,cutlet,masala and etc. I bought a kilo of mutton in the wet market and decide to make something special for her and that's how an idea to make dhalca came into mind. I have all the ingredients required to make dhalca at home if you have difficulty to find all this ingredients it can be easily found in Asian market or shops selling Asian ingredients. To make the perfect dhalca the mutton have to be pressure cooked till the soft and tender...it shall easily come out from the bone. The best part of mutton to cook dhalca is the bones with little flesh attach to them. All the flavor from the bones will infused the dhalca and compliment very well with all the fragrant spices added to the gravy. Serve along any flavoured rice and enjoy.

Ingredients

4 tbsp chana dhal
1/4 cup toor dhal
1 large onion,finely chopped
1 large tomato,chopped
4 brinjals,cut into 4
1 tbsp ginger garlic paste
1 tbsp tamarind paste
1 tsp chilly powder
1 tbsp coriander powder
1 tsp cumin powder
3 tsp vegetable oil
1 cup water
Salt to taste

To Marinate

1 kg mutton with bones
1/2 tsp chilly powder
1/2 tsp turmeric powder

To Temper

2 tsp oil
1 bay leaf
1 tsp fennel seeds
1 tsp mustard seeds
Pinch of hing/asafoetida
1/2;inch cinnamon stick
2 cloves
1 green chilly,slitted
1 sprig curry leaves

Methods

In a pressure cooker, add all the ingredients listed under "To Marinate". Cook for 8 whistles and the mutton tender. Keep aside.

Heat oil in a pan and add all the ingredients listed under "To Temper". Once the mustard seeds splutters add the onion and ginger garlic paste. Saute till the onion turns golden brown.

Add the chopped tomato and cook till mushy. Add the coriander powder,chilly powder and salt.

Add the toor and chana dhal along with 1 cup of water. And cook for 5 whistles. Keep aside.

Heat a pan and transfer the dhal mixture to the pan with the cooked mutton. Once the dhal mixture boiled, add potatoes.carrot and brinjals and cooked till soften

Add tamarind water and let it boil. Garnish with coriander leaves