Malaysian Indian Dalcha
Malaysian Indian Dalcha is a hearty, flavor-packed stew that beautifully blends Indian spices with the rich culinary heritage of Malaysia. This iconic dish combines tender chunks of lamb or mutton, creamy toor dal (split pigeon peas), and a medley of vibrant vegetables like eggplant, potatoes, and carrots. Fragrant spices such as cumin, cardamom, and cinnamon, paired with the tanginess of tamarind and the luscious creaminess of coconut milk, create a symphony of flavors in every bite. Perfectly seasoned and simmered to perfection, this dalcha can be served with steamed rice or flatbread for a comforting, full-bodied meal. A must-try for fans of fusion cuisine, this dish showcases the perfect balance of spice, sweetness, and savory goodness.
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Recipe Information
Ingredients
- 200 g Toor dal (split pigeon peas)
- 500 g Lamb or mutton (bone-in, cut into chunks)
- 1 tsp Turmeric powder
- 2 tsp Salt
- 3 tbsp Vegetable oil
- 1 large Onion (thinly sliced)
- 3 cloves Garlic (finely minced)
- 1 tbsp Ginger (grated)
- 1 tsp Cumin seeds
- 3 pieces Cardamom pods
- 1 piece Cinnamon stick
- 10 pieces Curry leaves
- 2 tsp Coriander powder
- 1 tsp Chili powder
- 1 tbsp Tamarind paste
- 400 ml Coconut milk
- 1 medium Eggplant (cut into bite-sized pieces)
- 2 medium Carrots (peeled and chopped)
- 2 medium Potatoes (peeled and cubed)
- 3 pieces Green chilies (slit lengthwise)
- 2 tbsp Cilantro (chopped, for garnish)
- 1 liter Water
Instructions
Rinse the toor dal thoroughly and soak in water for 30 minutes.
In a large pot, add the soaked dal, turmeric powder, 1 tsp of salt, and 1 liter of water. Bring to a boil, then reduce the heat and simmer for 30-40 minutes until the dal is soft and mushy. Set aside.
Heat the vegetable oil in a large, heavy-based pot over medium heat. Add the cumin seeds, cardamom pods, cinnamon stick, and curry leaves. Sauté for 1-2 minutes until fragrant.
Add the sliced onion and sauté until golden brown, about 5-6 minutes.
Stir in the minced garlic and grated ginger. Sauté for another 1 minute.
Add the mutton or lamb pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the meat is browned on all sides.
Mix in the coriander powder, chili powder, and another teaspoon of salt. Cook for an additional 2 minutes to toast the spices.
Stir in the tamarind paste and the cooked dal. Bring the mixture to a gentle simmer.
Add the chopped vegetables (eggplant, carrots, potatoes) and green chilies. Cover and simmer for 20-25 minutes, or until the vegetables are tender.
Pour in the coconut milk and adjust the consistency with water if necessary. Simmer gently for 5-10 minutes. Taste and adjust the seasoning as needed.
Turn off the heat and garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or flatbread for a complete and satisfying meal.
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 5368 mg | 233% | |
| Total Carbohydrate | 281.3 g | 102% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 67.8 g | ||
| Protein | 158.1 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 7128 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
