Dalcha (Hyderabadi Lamb and Lentil Curry)
Tender lamb and soft lentils in a tangy tamarind gravy. A Hyderabadi classic, served with rice or flatbread.
Made with Tarka dal base and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 35
- LevelMedium
- Costabout £3.69 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a heavy pan over a medium heat. Cook the onion and curry leaves for 8 minutes until golden.
8 min - 2
Add your ready made ginger garlic paste (see the base recipe), the chillies, turmeric and cumin. Fry for 1 minute, then add the lamb and brown for 5 minutes.
6 min - 3
Add the tomatoes and water. Cover and simmer gently for 1 hour, until the lamb is nearly tender.
60 min - 4
Stir in your ready made tarka dal base (see the base recipe) and the tamarind. Simmer uncovered for 15 minutes, until thick and the lamb is very soft.
15 min - 5
Season with salt to taste, scatter with coriander and serve with rice.
Tips
- Shoulder gives the best flavour. Trim off big lumps of hard fat.
- Add the tamarind a little at a time, as brands vary in sourness.
- Use a heavy pan and keep the heat low once the dal goes in so it does not catch.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
What is dalcha?
Dalcha is a Hyderabadi lamb and lentil curry with a sour tang from tamarind. It is often served at feasts with rice.
Can I use chicken?
Yes. Use 600 g chicken thigh and cut the simmering time to 15 minutes before adding the dal.
Can I use a pressure cooker?
Yes. Cook the lamb with the tomatoes and water for 20 minutes under pressure, then add the dal and simmer to finish.
More made with tarka dal base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.