Hyderabadi Lamb Dalcha (Lamb and Lentil Curry)
A tangy, comforting Hyderabadi curry of tender lamb and split chickpea lentils with tamarind and curry leaves.
Made with Curry base sauce (onion and tomato) and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr
- LevelMedium
- Costabout £4.31 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
Soak the chana dal in cold water for 30 minutes, then drain.
30 min - 2
Heat the oil in a heavy pot over a medium heat. Add the cumin seeds and, when they sizzle, the curry leaves and onion. Cook for 8 minutes until golden.
8 min - 3
Stir in the ginger garlic paste, turmeric, chilli powder and cumin and cook for 2 minutes. Add the lamb and fry for 6 minutes until it loses its pink colour.
6 min - 4
Add the drained dal, 300 ml of your ready made curry base sauce (see the base recipe) and the water. Bring to the boil, skim off any scum, then cover and simmer gently for 1 hour 15 minutes, stirring now and then, until the lamb and dal are soft.
75 min - 5
Stir in the tamarind paste and salt. Simmer uncovered for 10 minutes, mashing a few lentils against the side to thicken the sauce.
10 min - 6
Taste, scatter over the coriander and serve with rice or flatbreads.
Tips
- Chana dal is the traditional lentil and holds some texture. Yellow split peas are the nearest swap but may need 15 more minutes.
- Tamarind paste varies a lot in strength. Add half, taste, then add more until it tastes pleasantly sour.
- The dalcha should be saucy like a thick soup, not dry. Add boiled water if it thickens too much.
- Chana dal needs to be fully tender. Taste a few before you add the tamarind, as acid slows softening.
Storing and freezing
Cool quickly and chill within 1 to 2 hours. Keeps 3 days in the fridge or 3 months in the freezer. It thickens when cold, so add a splash of boiled water as you reheat until steaming hot all the way through.
Questions
What is dalcha?
It is a Hyderabadi dish of lamb or vegetables cooked with lentils and a sour note from tamarind or lime. It is often served with bagara rice or plain rice.
Can I use red lentils?
Yes, but they cook to a mush in about 25 minutes, so add them for the last half hour only. The curry will be smoother and less textured.
Is dalcha vegan if I leave out the lamb?
Yes. Use an extra 100 g chana dal and 15 minutes less simmering, and the dish is vegan and free from gluten, dairy, egg and nuts.
More made with curry base sauce (onion and tomato)
Kheema Pav (Mumbai Spiced Lamb Mince with Buttered Rolls)
EFNFAnda Curry (Punjabi Egg Curry)
DFNFVPaneer Bhuna (Dry Fried Paneer Curry)
GFEFNFGoan Prawn Masala Pasties
NFHPSee every dish made with curry base sauce (onion and tomato)
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.