Dalcha
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| File:Dalcha.JPG | |
| Alternative names | dal mai dooba hua mutton |
|---|---|
| Course | Main course |
| Place of origin | India |
| Region or state | Hyderabad ,Telangana |
| Created by | Shah Jahan |
| Serving temperature | with rice |
| Main ingredients | Mutton, chana dal, tamarind |
| Variations | Sambar |
| |
Dalcha, is an Indian lentil-based stew originating from Hyderabad, Telangana. Its origins may lie with a similar middle eastern dish Harees which is more of a gruel with cooked meats. Primary ingredients are lentils, can be chana dal or sometimes tur dal. Vegetables or meats, both chicken or mutton may also be added to the stew, so if mutton is added it will be called a mutton dalcha. Bottle gourd is another key ingredient in a Dalcha. It is traditionally served with the rice dish called bagara khana.
History
[edit | edit source]Despite being of Indian origin, Dalcha is commonly served at Malay weddings in Malaysia and Singapore.[1][2]
See also
[edit | edit source]- List of lamb dishes
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References
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- ^ Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).[permanent dead link]
External links
[edit | edit source]- Recipe on Tripod
- Authentic Mutton Dalcha Archived 27 January 2019 at the Wayback Machine
