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
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.