Mutton Dalcha

What is more comforting than hot Mutton Dalcha with rice on a gloomy Sunday luncheon?

Dalcha makes for a perfect one pot meal with rice, as it is made with legume, vegetables and meat (usually mutton) assuring you get your protein, carbs, fiber, etc.

It is usually served with white rice, briyani or pulao, and for festivities then consider making ghee rice (nasi minyak) or turmeric rice. Dalcha is also great with all kinds of breads.

Dalcha is a must on our table during Deepavali, so for me it is steeped in memories of amma cooking in her housedress in the early morning of the celebration, before she massages oil into our hair. A lot of Dalcha recipes online may appear daunting with dozen's of ingredients and steps; here's amma's ("I don't have the whole day") recipe, which I am honoured to keep alive.

Ingredients:

• 1.5 kg mutton ribs / bones (the best flavour for any meat curry is in its bones like in the pix. I usually use 2 bone marrows that the butcher cuts into 2 parts and then a mix of some meat on bones + boneless meat)

• 1 cup dhal / split dry green peas

• 1 large onion, sliced

• 5-6 pips garlic, chopped

• 1 inch ginger, pound

• 2 potatoes, cut into long quarters

• 1 carrot, try to cut about the same length and thickness as the potato

• 1 round brinjal (eggplant), cut into long quarters

• 1 tomato, cut into long quarters

• 1 tbsp chili powder

• 1 tsp pepper powder

• 1.5 tsp garam masala (see other post)

• 1 - 1.5 tsp salt (to taste)

• 1 tsp sugar

• 1 tamarind piece

• 2-3 sprigs curry leaves

• 1 sprig fresh coriander leaves

• Spices for crackling - 1 inch cinnamon, 2 star anise, 3 cloves and 3 cardamons

• 1 tbsp oil

Method:

1. Boil mutton in 3 cups water and 1 tsp turmeric powder in a deep pot. I love using my claypot for this as it helps to retain the moisture of the dish, especially the meat, but use any heavy bottom deep dish. You need patience when cooking mutton - boil on medium heat for 45 minutes or more till the meat is almost cooked but still chewy.

2. Add dhal to the pot and cook with sugar and garlic.

3. When dhal becomes soft and the mutton is cooked (meat should fall off the bones), add cut vegetables and tamarind piece and salt to taste.

4. While the gravy continues to cook, heat oil in a separate pan and when really hot, crackle the spices.

5. Add slices onions and pounded ginger and fry till fragrant.

6. Add the chili, pepper and garam masala powders and continue to fry but don't let it burn.

7. Pour the fried up spices, onion and ginger mixture into the gravy and add curry leaves (crush it lightly with your hand to release the flavour).

8. Leave to cook for another 5-7 minutes.

9. Add the coriander leaves, stir, turn off the heat and leave covered.

Notes:

• To remove any impurities and smell from the mutton, wash it with a tablespoon of white vinegar and a half teaspoon of turmeric powder. Then wash again and drain the mutton before cooking.

• If you want thicker gravy, add more dhal.

• If you like a richer gravy, replace some of the water with coconut milk (add this towards the end for the final boil). Just remember that when you add fresh coconut milk to any dish, you must be mindful of how long it sits out in our hot weather.

• You can also make a vegetarian dalcha by simply omitting the meat and adding more vegetables like moringa drumsticks, cauliflower and raw mango.