Dalcha/Dalgosht

My mother cooks the best dalcha, I have tasted at many places but nothing matches the taste with that my mother cooks. I feel mothers have special magic in their hands.

The recipe is of her.

 So let's look at the recipe below.

INGREDIENTS:

• Masoor Dal (red lentils), 2 cups
• Meat, 1 cup tender
• Tamarind juice, 2-3 tspn
• Red chilli powder, 1 1/2 tspn
• Coriander powder, 1 tspn
• Turmeric, 1/2 tspn
• Cumin seeds, 1/2 tspn
• Curry leaves, 4-5
• Garam masala powder, 1/2 tsp 
• Bay leaf, 2
• Caraway seeds, 1/2 tspn
• Cloves, 2-3
• Black pepper crushed, 1/2 tspn
• Onion, 2-3 finely chopped
• Tomatoes, 2-3 finely chopped
• Ginger-garlic paste, 1/2 tspn
• Oil, 2 tblspn
• Salt, to taste
• Coriander leaves, to garnish

Serves: 4-5
Category: Non veg
Recipe Type: Dal/Curry

RECIPE:

• First of all, cook meat with Ginger-garlic paste and salt in a pressure cooker till its tender. Keep aside.
• Cook dal with enough water in a separate vessel till its soft and mushy.
• Now in the new vessel, add oil.
• When the oil is hot, add cumin seeds, curry leaves. Stir.
• Add onions and fry till golden brown.
• Add the meat and fry over high flame, add Ginger-garlic paste. Stir for 5-7 mins.
• Add whole spices, caraway seeds, bay leaf, cloves, black pepper. Stir well.
• Add tomatoes, turmeric, red chilli powder, coriander powder, garam masala powder and mix well keeping the flame on medium.
• Fry till tomatoes are mushy and leaves oil.
• Mash the dal with the help of dal masher. Add this to the masala.
• Mix well. And cook till oil comes on top.
• Add tamarind juice.
• Add 2 cups of hot water and let it come to boil over slow flame. Add salt and boil dalcha for 4-5 mins.
• Garnish with coriander leaves.
• Serve hot with roti or steamed rice!