Posted in Food

Dalcha

Sept 2013

After tasting it at the Ramadan food stalls in Pune, I tried to make it and was happy with the results. 

Pressure cook meat with salt, turmeric, ginger and garlic paste. Save the water 

Chana 1 portion, moong 1/2 portion, masoor 1/4 portion. Pressure cook with salt and turmeric

Mash the dals, blender is preferable though you could use a manual masher as well

Heat oil and add green cardamom, black cardamom, cloves, cinnamon, coriander seeds, dried red chilly and bay leaf

When the spices start to get swollen add onions and cook until pink

Add ginger and garlic paste, turmeric and fry a little 

Add meat and fry a little 

Add saved meat broth 

Once meat is cooked add dal and cook

Check on salt and add kewra water

Heat ghee with a little tamarind and cumin and add 

Consistency should be saucy

Advertisements

Author:

After 5 years and 4 months of co-operate customer service, I quit to start a home business with yarn craft and dog food along with being a new mother.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s