I saw the recipe for this dalcha in Eenadu which is a telugu newspaper. Recipe was actually for a pumpkin dalcha, but I used regular kaddu (sorakaya/ bottle gourd) instead. Also I have to admit that I didn’t know dalcha is a Hyderabadi dish (I AM from Hyderabad.. just so you know) and I thought it could be either a Bengali or Rajasthani dish until I googled and found out.
Dalcha has cooked & liquidized chana dal base which is seasoned with spices and the main ingredient could either be a veggie or meat.
Ingredients:Serve with rice or roti. It tasted much better the next day.
Kaddu (Sorakaya/ Bottle gourd) – 1 medium, diced (about 3-4 cups)
Chana dal – 2/3 cup
Onion – 1 medium, chopped
Tomato – 2 medium, chopped
Tamarind paste – 2tsp
Ginger + garlic paste – 1tsp
Mustard & Cumin seeds – 1tsp
Red chili powder – 1tsp
Turmeric – a pinch
Ground cinnamon – ½ tsp
Ground Cardamom (Elaichi powder) – ½ tsp
Jaggery (Bellam) or Brown Sugar – 2tsp
Green chilies – 4, slit vertically
- Pressure cook dal until soft (the more the whistles, the better). Blend it with tamarind paste and 1 cup of water. Keep aside.
- Heat 2tbsp oil in a large pan; add mustard seeds & cumin seeds and once they start to splutter add onions and sauté till translucent.
- Add g+g paste and sauté for another minute. Next add chopped bottle gourd; cover and cook till the veggie is tender, about 12-15minutes.
- Then add tomatoes, red chili powder, turmeric, cover and cook till tomatoes turn mushy.
- Add the chana dal, ground cinnamon, cardamom (elaichi), jiggery, green chilies, salt and 1 cup water. Simmer the mixture for 5-10 minutes so all the flavors mingle together.
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