• Mutton ½ kg
  • Yellow green grams 50 gm
  • Split red grams 50 gm
  • Bengal grams 100 gm
  • Tomatoes 2
  • Onions 2
  • Yogurt 125 gm
  • Garlic 8 cloves
  • Coriander ¼ bunch
  • Oil ½ cup
  • Cumin seeds 1 tbsp
  • Turmeric 1 tbsp
  • All spice powder 1 tbsp
  • Cumin seeds powder 1 tbsp
  • Ginger garlic paste 2 tbsp
  • Red chili powder 2 tbsp
  • Water as required
  • Salt to taste


In the beginning, soak 50 grams yellow green grams, split red grams and 100 grams bengal grams.

Now in a pan, heat ½ cup oil and add 2 tbsp ginger garlic paste and ½kg mutton and stir together.

Add all the soaked lentils in the pan. At the same time, include 2 tomatoes, 2 onions, 2 tbsp red chili powder, 1 tbsp turmeric, 1 tbsp hot spices, ½ grams yogurt, 1 tbsp cumin seeds powder, salt to taste and coriander and stir it for 2 to 4 minutes.

Add water as required in it and let it cook until it is well tendered. Fry 8 finely sliced cloves of garlic and 1 tbsp cumin seeds and apply its baghar over Dalcha and serve.

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