Tuesday, 17 January 2012

Dalcha (Traditional Fare)

Biryani is incomplete without this in Tamil Nadu, but I found this good with plain rice & rotis too.

Mutton bones: 200 g
Tur dhal/red gram dhal: 1/2cup
Channa dhal/Bengal gram dhal/chick peas: 2 tbsps
Raw mango: 1
Brinjal/aubergine: 3
Green chilli: 2 slit
Onion: 1 sliced
Turmeric powder: 1/2tsp
Biryani masala: 2 tsps (What you’ve kept aside, check recipe of MUNIYANDI BIRYANI) 
Whole garam masala: a few each
Ghee: 2 tsps
Salt to taste


In a pressure cooker, add all the ingredients except ghee.
Pour 2 cups water & cook for 10 minutes.
Stir in ghee before serving.
NOTE: if you don’t like the brinjals over cooked add it last & simmer.
Also, bottle gourd can be used instead of brinjals.  

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