17/10/2026
We heard you! More recipe videos so since Deepavali is around the corner, here’s a quick reel on how you can prepare our dalcha to accompany your biryani on the special Festival of Lights! Oh yes, we’ve got something in store for you come 1 November 2026 so keep your eyes peeled!
300 g Jeya Dalcha paste
1/2 cup vegetable oil
1/4 cup toor dhal, soaked
500 g mutton bones (rusuk), boiled separately
500 ml mutton broth from boiling the bones
3 drumsticks, peeled and cut into 1 inch size
2 ripe tomatoes
1 carrot, cut into sticks
1 eggplant, cut into chunks
200 ml coconut milk
1 tsp salt
1. To a medium sized pot, add vegetable oil and Jeya Dalcha paste. Saute until the rempah is well tempered for 15 to 20 minutes.
2. Add soaked toor dhal, boiled mutton bones, mutton broth, drumsticks, and carrots. Add salt then cover and cook for 10 to 15 minutes until carrots and drumsticks are cooked.
3. Add tomatoes, eggplant and coconut milk and stir.
4. Cover and simmer for another 5 to 10 minutes.
5. Turn off the heat and serve with biryani.
