Go Back Email Link
–+ servings
dalcha in a grey bowl with a spoon (indian lentils)

Dalcha with Lamb Chops

Azlin Bloor
Dalcha recipe with lamb chops is South Asian lentils just the way my mum used to make it. Perfect with rice, chapatis or any bread for that matter.
5 from 16 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine South Asian
Servings 6 (4-6)
Calories 392 kcal

Ingredients
 
 

  • 4 lamb chops about 400-500 g
  • 1.5 L water
  • 200 g masoor dal (red lentils), about 1 cup
  • 3 Tbsp ghee or vegetable oil
Aromatics and Vegetables
  • 5 cm ginger or 1 Tbsp ginger paste
  • 3 garlic cloves or 1 Tbsp garlic paste
  • 1 medium onion
  • 4 green chillies
  • 1 medium carrot about 200 g (7 oz) in weight
  • 1 aubergine (eggplant) about 300 g (10.5 oz)
  • 4 medium tomatoes
  • 3 curry leaf stalks omit, if unavailable
  • fresh coriander leaves to finish chopped
Spices and Seasoning
  • 1 tsp turmeric powder
  • ¼ tsp mild chilli powder or make it hot, if you prefer
  • 1 tsp garam masala
  • ½ tsp cumin seeds
  • ½ tsp black mustard seeds
  • 3 Tbsp tamarind pulp + 4 Tbsp hot water OR 3 Tbsp shop bought paste
  • 1 tsp salt

Instructions
 

Prep Work

  • Mince or finely chop your garlic and ginger. If using garlic-ginger paste, you'll want a total of 2 Tbsp.
    3 garlic cloves, 5 cm ginger
  • Peel, halve, then slice the onion fairly thinly.
    Halve the chillies. Or leave them whole if you don't want heat in your dal.
    1 medium onion
  • Chop the carrot into thick rings about 2.5cm (1in) thick.
    Quarter the aubergine lengthwise, then chop the sticks into roughly the same size as the carrots.
    Finely chop the tomatoes.
    1 medium carrot, 4 medium tomatoes, 1 aubergine (eggplant)
  • Tamarind - if using pulp, soak it in 4 Tbsp of hot water until needed.
    When you need it, remove the seeds and any big bits and pour the rest into your dal.
    3 Tbsp tamarind pulp + 4 Tbsp hot water

Let's get Cooking

  • Place the lamb chops in a saucepan with the water and bring to a boil. Skim off any foam that rises to the surface. Then reduce the heat to low, partially cover, and simmer for 30 minutes.
    4 lamb chops, 1.5 L water
  • Rinse dal and add to chops, along with the garlic, ginger, half of the sliced onions, carrots, aubergines, tomatoes, whole chillies, turmeric and chilli powder.
    Increase the heat to allow the mix to come to a boil again. Stir to mix thoroughly. Then reduce heat to low, cover, and leave to simmer for another 30 minutes.
    200 g masoor dal, 1 tsp turmeric powder, ¼ tsp mild chilli powder, 4 green chillies
  • With about 5 minutes to go, add the salt and stir through.
    1 tsp salt

Tempering (Tadka/Tarka)

  • Heat the ghee in a frying pan on medium heat. When hot, fry rest of onions for 1 minute. Then add the curry leaves, cumin seeds, mustard seeds and garam masala, stir and cook for just 20 seconds.
    3 Tbsp ghee, 3 curry leaf stalks, ½ tsp cumin seeds, ½ tsp black mustard seeds, 1 tsp garam masala
  • Pour this flavoured fat all over the dal and stir through. Check seasoning and add more salt if necessary. Turn heat off.
  • Leave to rest for 10 minutes before serving, with some chopped coriander leaves (cilantro), if you like.
    fresh coriander leaves to finish

Nutrition

Calories: 392kcalCarbohydrates: 39gProtein: 26gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 69mgSodium: 566mgPotassium: 1020mgFiber: 16gSugar: 11gVitamin A: 2417IUVitamin C: 21mgCalcium: 62mgIron: 5mg
Keyword dal, lentils, masoor
Tried this recipe?Mention @azlinbloor or tag #linsfood!
Made it? Upload your Photos!Mention @azlinbloor or tag #linsfood!