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Hyderabadi Special Mutton Dalcha – Windhu Kitchen

Hyderabadi Special Mutton Dalcha

  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

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Mutton Dalcha Recipe is yet another Hyderabadi cuisine often made with meat and dal(lentils). It is the most common dish made in Hyderabad which has been passing on since the Nizam’s  era.


  • 1/2 Kg Mutton
  • 1/2 Cup Chana Dal
  • 1/2 Tomato
  • Tennis Ball Size Tamarind
  • 1 Cup Onion
  • 1 1/2 Teaspoon Ginger Garlic Paste
  • 1/2 Teaspoon Turmeric Powder
  • 1 1/2 Teaspoon Chili Powder
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Shajeera
  • 4 Sticks Cinnamon
  • Coriander Leaves for Garnish


Step 1

Soak tamarind and 1/2 tomato in water for 15 minutes.

Step 2

Add 1/2 cup chana dal in a pressure cooker, wash and cook the dal.

Step 3

Make a smooth paste and keep it aside.

Step 4

Heat oil in the pressure cooker, add 1 chopped onion, fry until a little brown.

Step 5

Add 1 1/2 teaspoon ginger garlic paste, 1/2 teaspoon turmeric powder, and add half kg washed mutton.

Step 6

Add 1 1/2 teaspoon chili powder, 1 teaspoon salt, mix it well and add 1/2 cup water.

Step 7

Close the lid and cook until 2 whistles.

Step 8

Take out the water from the tamarind and tomato and keep it aside.

Step 9

Add 1/2 teaspoon Shah Jeera, 4 sticks cinnamon, and make a powder.

Step 10

Take out the pressure cooker and mix it well. Add tamarind tomato water, boil for 2 minutes.

Step 11

Add chana dal paste and boil for 5 minutes. Add shah Jeera powder and add Coriander Leaves.

Step 12

Boil until gravy is thick and turn off the stove.

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