Ingredients: 

• 4-5 mutton bones (slightly meaty) for dalcha

• 2 tsp ginger paste

• 1 tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp coriander seeds

• 1 stick cinnamon

• 2 bay leaves

• 1 tsp crushed pepper / whole peppercorn

• 3-4 cups of water

• Salt

Method:

1. Marinate the mutton bones with the ginger paste and powdered spices. Immediately place them in a pot, with the other aromatics, then add the water (just enough to cover the mutton). Bring it to a boil and let it simmer till the meat is cooked (about 1 hour 30 minutes). You could use a pressure cooker too. Season to taste.

2. While the bones cook, make the dhal - see my Amma’s Dhal recipe.  You can omit the potatoes and carrots from the dhal recipe.

3. If the mutton bones are cooked (the meat is soft and fork tender), then add the whole thing (boiled mutton stock included) into the pot of dhal (make sure pot is big enough).  If the mutton bones aren’t ready, turn heat off for the cooked dhal and set aside.

4. Cook the dalcha according to how you like it. If you like it slightly watery, add a bit more water and let it simmer. If you like it thicker, don’t add anymore water and let the dalcha thicken on its own.