Gravy for Briyani

1 Biryani Dalcha: Hyderabadi Dalcha
2 Delicious Split Pea Dhal: Basic Yellow Split Pea Dal Recipe

Lentil and Mutton Dish
This is a southern Indian recipe, Dhal meaning Lentils. My mom does the best Dalcha I've ever tasted and she's known amongst my relatives and family for her Delicious Dalcha. I got this recipe from her and no matter how many times I tried and the dish would turn out well but yet, not quite the same as hers. It's all in the hands, they said and I guess, my mom's is still the best yet!

What you need:
1/2 kg mutton
1 tbsp curry powder added with some water and stirred to a paste
Some curry leaves
1 tbsp tamarind with some water to form a paste
2 cloves garlic
1 medium onion, sliced thinly
2 inches ginger
2 green chillies, sliced
1 cup full Dhal or yellow lentils, soaked in water for 30 minutes
2 potatoes, peeled and cut into cubes
1 Brinjal, sliced according to taste
1 carrot, peeled and sliced
1 tomato, cut into quarters
1 unriped mango, unpeeled, seeded and sliced (optional)
2 each of cloves and cardamom
Salt to taste

What to do:
*Firstly, grind together garlic and ginger.
*Heat oil in a big pot, when the oil is ready add in cloves and cardamom. If you have 1 stick of cinnamon, you can add too.
*Add sliced onions and curry leaves, fry for a while, till onions are yellow and fragrant.
*Add the ground garlic and ginger and fry for a few minutes. Add the mutton. Cover and leave it for 10 minutes. Then, add the lentils and a cup or two of water. Stir well and every once in a while because lentils burn quickly if not stirred regularly. If there's no moisture left and it looked like the lentils are about to burn, add more water. Now, keep watch on the pot till the lentils are completely softened and when stirring, will blend with the gravy. This process may take a while, so don't be worried if after 15 minutes the lentils are still not softened completely. It will eventually, trust me and this will be the right time to remind yourself that patience is a virtue..... ;-}
* Now, add the curry powder, stir through. Add the vegetables and mango too. When potatoes are done, add the tamarind juice and stir well. Let it boil, then lower the heat and let it simmer till the oil surfaces.
*Season with salt, taste and adjust the salt and tamarind juice accordingly.

According to my mother, not all curry powder sold are the same and some when used in this recipe will make the dish look very pale. So she will add a little chilli powder to the dish to jazz up the colour.

http://www.geocities.com/nbajrai/dalcha.…

bay leaf = cinnamon tree leaf = biryan leaf

vegetable biryani uses milk instead of coconut cream

Bay leaf is not biryani leaf!

Photo of bay leaf is shown in the above reference.

The term "bay leaf" is used to refer to several other plants besides the leaves of L. nobilis. These include:

California bay leaf – the leaf of the California bay tree (Umbellularia californica), also known as California laurel, Oregon myrtle, and pepperwood, is similar to the Mediterranean bay, but has a stronger flavor.
Indian bay leaf (also tej pat, tejpat, tejpata तेजपत्ता or Tamalpatra तमालपत्र or Biryani aaku or Bagaara aaku or Palav aaku in Telugu or Punnai ilai in Tamil or Daalchini ದಾಲ್ಚೀನಿ in Kannada)
Indonesian bay leaf or Indonesian laurel (salam leaf) – the leaf of Syzygium polyanthum is not commonly found outside of Indonesia; this herb is applied to meat and, less often vegetables. Like Indian bay leaf, it is also inaccurately named because the plant is actually a member of the Myrtaceae family.[2]
In appearance, the leaf of the Cinnamomum tejpata (malabathrum) tree is similar to the other bay leaves, but is culinarily quite different, having a fragrance and taste similar to cinnamon (cassia) bark, but milder. In culinary terms, it is misleading to call it bay leaf because it is of a genus other than that of the bay laurel tree, it does not taste the same as the bay laurel leaf, and cannot be used in cooking as a substitute for the bay laurel leaf.