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.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 6

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

Directions

Step 1

Rinse the toor dal thoroughly and soak in water for 30 minutes.

Step 2

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.

Step 3

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.

Step 4

Add the sliced onion and sauté until golden brown, about 5-6 minutes.

Step 5

Stir in the minced garlic and grated ginger. Sauté for another 1 minute.

Step 6

Add the mutton or lamb pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the meat is browned on all sides.

Step 7

Mix in the coriander powder, chili powder, and another teaspoon of salt. Cook for an additional 2 minutes to toast the spices.

Step 8

Stir in the tamarind paste and the cooked dal. Bring the mixture to a gentle simmer.

Step 9

Add the chopped vegetables (eggplant, carrots, potatoes) and green chilies. Cover and simmer for 20-25 minutes, or until the vegetables are tender.

Step 10

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.

Step 11

Turn off the heat and garnish with freshly chopped cilantro before serving.

Step 12

Serve hot with steamed rice or flatbread for a complete and satisfying meal.

Nutrition Facts

Serving size	3103 grams (3103.0g)

Amount per serving	% Daily Value*
Calories	3156

Total Fat 160.80g	206%
Saturated Fat 56.90g	285%
Polyunsaturated Fat 25.20g
Cholesterol 485mg	162%
Sodium 5368mg	233%
Total Carbohydrate 281.30g	102%
Dietary Fiber 56.10g	200%
Total Sugars 67.80g
Protein 158.10g	316%

Vitamin D 0IU	0%
Calcium 504mg	39%
Iron 25mg	138%
Potassium 7128mg	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.

Source of Calories

Fat: 45.2%

Protein: 19.7%

Carbs: 35.1%