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