Posted in Food

Dalcha

Sept 2013

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After tasting it at the Ramadan food stalls in Pune, I tried to make it and was happy with the results. I looked at a few different recipes and made a few changes to some of the ingredients. I don’t usually measure the ingredients and just eyeball it.

  • 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

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