A | B | C | D | E | F | G | H | CH | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | 0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9
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| 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
Despite being Indian origin, Dalcha has been considered a must-have at most Malay weddings in Malaysia and Singapore.[1][2]
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.
External links
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
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