Dalcha Hyderabadi style Recipe

This is an Hyderabadi style recipe and the curry is a mix of Dal and meat. This Dalcha can also be made with just vegetables and no meat.

Ingredients needed for making Dalcha:
1/2 cup Tuar Dal
1/2 cup Moong dal
1/2 cup channa dal
1/2 kilo mutton / lamb
1 cup cubed bottle gourd
2 cups onions sliced
Salt to taste
4 tbsp oil
1/2 tsp caraway sededs
2-3 green cardamoms
4 cloves
1 piece cinnamon
1 tsp ginger garlic paste
1 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
4 tbsp tamarind pulp
4 green chillies
1 bunch corianderv leaves
4 dry chillies
handful curry leaves
8 flakes garlic
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
2 tbsp ghee

How to prepare Dalcha Recipe:
The mutton used should be a combination of bones with marrow and ribs.
Cook the dals together with salt and turmeric powder till soft, mash them well and keep aside.
Cook the gourd separately till tender and keep aside.
Heat oil in a pan, add caraway seeds, cinnamon, clove and cardamom. When they turn brown add onions and fry till they turn golden.
Add ginger garlic paste, salt, turmeric, chilli powder, coriander and cumin seed powder one after another stirring continuously.
Add water and fry till all the masalas mix and blend well together. Add meat and stir till the meat gets coated with the masalas.
Add just enough water to cook the mutton and pressure cook for 3 whistles. Remove from fire.
Open the cooker when it comes to room temperature, stir well add the dals, gourd, tamarind pulp, green chillies, fresh chopped coriander and simmer for 10 minutes.
Heat the ghee in a frying pan and add the tempering ingredients . When it changes colour add the mix to the boiling Dalcha. Cover and simmer for a minute.
Serve hot with Fried rice , Coconut Pulao or Vegetable Pulao etc.

Points to Note:
This recipe can be cooked just wih vegetable and the dals. Meat can be added as an optional ingredient.
For the vegetarian version just omit the meat part and continue cooking.
This Dalcha can also be had as a side dish with Rotis, Idlis and Dosas .