Welcome! Already an Member? Sign In. Not a member? Join Today. It's Free
This recipe is waiting to be reviewed by khanakhazana team and has not been accepted yet. Accepted recipes are searchable and are featured in the latest recipe section. If you like this recipe and want it to be published, please vote for it. Highly voted recipes are automatically published

Daal cha

By: Marufa Ariff of sharjah, AE


spicy gravy

Filed in Side Dishes

Serves 4 people

Other 5 recipes by Marufa Ariff »

This goes along with the Biryani and Ghee rice

Ingredients


  • 1/4 kg of mutton mixed with bone
  • 100 gms of mysoor dhal
  • 100 gms of brinjal
  • 150 gms of aalu
  • 150 gms of tomatos
  • 1 lemon size of tamirind soak in water
  • 2 green chillies
  • pudina and coriander leaves 1/2 cup
  • 1/2 cup of oil
  • 1/4 tspn of tumeric pwdr.
  • 1 tspn of red chilli pwdr.
  • 2 tspn of dhania pwdr.
  • 1 inch of cinnamon stick
  • salt as required
  • 100 gms of onion
  • 1 tblspn of ginger garlic paste

 

Directions

  1. Thinly slice the onions, choppe the tomatoes, make the tamirind pulp, choppe the coriander and the pudina leaves.
  2. In a pressure cooker pour the oil add the cinnamon stick and onion fry till golden brown
  3. Add ginger, garlic paste with little sprinkling of water stir well.
  4. Add the mutton pieces mix well with the salt, red chilli pwdr., turmeric pwdr., dhania pwdr., pour required water to cook the meat.Cover the cooker and cook.
  5. After the meat was completly cooked add the vegetables, the green leaves, tomatoes and cook again.
  6. After the vegetables was cooked add the emli pulp and let it boil well.
  7. The dal cha is finally ready and serve hot with the biryani rice, ghee rice or with the steamed rice

 

Latest Comments

 

Be first to comment on this recipe.

 

Add a comment

Popular Collections

Front page | Recipes | Community | Restaurants |

All rights reserved worldwide. Terms of use
Reproduction of the contents of this website without permission, in whole or in part is prohibited.
For questions, please send mail to Webmaster