There is more to Hyderabadi cuisine than the all-time favourite Hyderabadi biryani. Here Chef Kunal Kapur shares the recipe for Dalcha, an amalgamation of dal and mutton. This dal-mutton curry tempered with curry leaves and served with tamarind infused rice is to die for.

- Indian


- 1-2

Cooking Time

-1 Hour


- Medium

Preparation Time

- 12-15 Min



  • 2 cups of water
  • 1/2 tsp turmeric powder
  • soaked chana dal
  • 4 tbsp oil
  • 1 bay leaf
  • 7 cloves
  • 2 pinch cinnamon
  • 1/2 tsp caraway seeds
  • 2 sliced onions
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 100 ml of water
  • 500 gm mutton
  • salt as per taste
  • 2 green chillies
  • 1 cup rice
  • 1 tsp red chilli powder
  • 1 1/2 tsp coriander powder
  • 1/2 cup tamarind water
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • curry leaves
  • 1 green chilli


  1. 1

    In a heated pan, add water, soaked chana dal, turmeric powder and leave it to boil.
  2. 2

    In another heated pan, add oil, bay leaf, cinnamon, cloves, caraway seeds. Add sliced onions and fry until it turns brown.
  3. 3

    Add ginger-garlic paste, water and mix it. Add the mutton, salt as per taste, green chillies and toss it, and let it cook. Add turmeric powder, red chilli powder, coriander powder, water and mix it well.
  4. 4

    Add the cooked chana dal into the mutton. Add tamarind water, and mix it well.
  5. 5

    In another pan, add oil, mustard seeds, cumin seeds, curry leaves and toss it. Pour the tadka in the Dalcha and let it cook.
  6. 6

    In a bowl, add rice, water. In a pan, add water, salt as per taste, green chilli, cloves, tamarind water, soaked rice and let it cook.
  7. 7

    Strain the rice and serve with Dalcha.
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