Dalcha
In today's world, Dalcha has become a topic of great relevance and interest to a wide spectrum of people. Whether due to its impact on society, its historical relevance or its influence on the present, Dalcha is a topic that arouses the curiosity and attention of multiple audiences. Throughout history, Dalcha has been the subject of study, debate and analysis, and its importance remains palpable today. In this article, we will thoroughly explore the different aspects of Dalcha, from its origins to its relevance in the contemporary world, in order to provide a complete and detailed overview of this exciting topic.
 | |
| Alternative names | dal mai dooba hua mutton |
|---|---|
| Course | Main course |
| Place of origin | India |
| Region or state | Telangana State |
| Created by | Shah Jahan |
| Serving temperature | with rice |
| Main ingredients | Mutton, chana dal, tamarind |
| Variations | Sambar |
Dalcha, is an Indian lentil-based stew originating from Hyderabad, Telangana, India. Its origins may lie with a similar middle eastern dish Harees which is more of a gruel with cooked meats. Primary ingredients are lentils, can be chana dal or sometimes tur dal. Vegetables or meats, both chicken or mutton may also be added to the stew, so if mutton is added it will be called a mutton dalcha. Bottle gourd is another key ingredient in a Dalcha. It is traditionally served with the rice dish called bagara khana.
History
Being of Indian origin, Dalcha is commonly served at Malay weddings in Malaysia and Singapore.
See also
References
- ^ "Dalca Sayur Pengantin (Vegetable Stew with Lentils)". singaporelocalfavourites.com. 16 January 2021. Retrieved 29 March 2021.
- ^ "Istimewa di Majlis Perkahwinan. 10 Hidangan yang Wajib Ada!". sini.com.my (in Malay). Retrieved 29 March 2021.[permanent dead link]
External links
- Recipe on Tripod
- Authentic Mutton Dalcha Archived 27 January 2019 at the Wayback Machine
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |