Easy Mutton Dalcha Recipe: A Flavorful Lentil Curry

When mutton is cooked with lentils and a blend of spices and vegetables, the result is a flavorful dish known as Mutton Dalcha or Mutton Dal Curry. In Ms. Nava’s kitchen, the focus is on easy and authentic recipes. It's often said that simpler ingredients yield the most delicious results, and I wholeheartedly agree (SOUTH INDIAN STYLE FISH CURRY).

Before diving into Ms. Nava’s Easy Authentic Mutton Dalcha, here are some tips to enhance your cooking experience:

Scaling Up
If you're cooking for more than five people, simply increase the ingredient quantities. Trust your instincts - nobody knows your taste preferences better than you.

Cook the Dal Wisely
Avoid overboiling the dal, as this can lead to a mushy texture. A visually appealing dish matters, so aim for a balanced consistency.

Tenderizing the Mutton
I recommend pressure cooking the mutton, especially if it isn’t tender. This consideration ensures everyone can enjoy the meal without struggling with tough pieces.

Vegetable Selection
Common additions include brinjals, carrots or even potatoes. Feel free to add beans, but be mindful of cooking times to prevent overcooking.

Spices
Ready-made spice powders are convenient and cost-effective for this dish (RASAM VARIATIONS: UNIQUE TWISTS ON A CLASSIC DISH).

Creaminess with Yogurt
Adding yogurt enhances the dalcha's creaminess and tanginess, contributing probiotic benefits for digestion.

Let’s get cooking!

Mutton Dalcha Recipe
Ingredients
½ kg mutton (a mix of meat and bones), pressure cooked with water
1 cup yellow dal, soaked to soften
1 large red onion, cut into chunks
1 tablespoon ginger paste
6 garlic cloves, crushed
1 large tomato, cut into chunks
2 Indian brinjals, cut into eight pieces
2 tablespoons yogurt
3-4 sprigs curry leaves
2 stalks coriander leaves, sliced
3 tablespoons oil
Salt to taste
Water  - as needed

Spices
1-2 tablespoons plain chili powder
½ tablespoon turmeric powder
½ tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon fennel powder

Method
In a pot, heat oil over medium heat. Add the onion, ginger paste, and garlic. 
Sauté for 1-2 minutes until fragrant.
Add the soaked dal and stir for 2-3 minutes.
Pour in water.
Cook on low heat until the dal begins to soften.
Add and stir in the spices, tomato, brinjal, curry leaves, and salt.
Simmer until the brinjal is soft.
Add pressure cooked mutton (with the residue/liquid)
Off the heat and stir in the yogurt and sliced coriander leaves.
Mix well.

Oilless Mutton Dalcha  - A Basic, No-Fuss Lentil Curry
This is one of Ms. Nava’s earlier mutton dalcha recipes, simplified with fewer ingredients. Since I managed to get tender mutton this time, I skipped the pressure cooking. If you can find ready-tender meat, you won't need to pressure cook either - although, I rarely come across such tender mutton myself.

Oilless Mutton Dalcha: A Basic, No-Fuss Lentil Curry
Ingredients (A)
½ kg mutton, cut into pieces
1 large red onion, sliced into chunks
½ inch ginger, sliced
7 garlic cloves, bruised
1 tbsp turmeric powder
1 cup yellow dal/lentils, soaked for 4 hours
Water as needed

Other Ingredients
1 large tomato - slice into pieces
1 carrot, cut into pieces
2 potatoes, cut into pieces
2 aubergines, sliced into chunks
3 red chilies, slit in the center
1 ½ tbsp yogurt, whisked
Some coriander leaves
Salt to taste

Method
Add all ingredients from (A) into a pot.
Simmer until the lentils and mutton are semi-cooked.
Add the tomato, carrots, potatoes, aubergines, and red chilies.
Cook until the vegetables soften, then season with salt.
Turn off the heat and stir in the yogurt and coriander leaves.