Give your table a variety with Hyderabadi Dalcha ...the vegetarian version
Updated: Jun 24
There are many varieties of daal or lentils , and since we do have lentil on our table daily , it would be nice to have some variety in taste.
I came across this recipe of daal in the 'Book of family secrets by Zarine Khan...very easy and flavourful . It is a mix of two daals with Gourd , and since I had a lot of bottle gourd kept at home thanks to our our home kitchen garden that gave a great harvest this season.
Dalcha is a stew made with Mutton and a gourd with chana daal , but we want to keep it very light this lockdown , and of you want to try something different , this is a perfect vegetarian version for a light meal.
3/4 cup mix of Toor(Split Pigeon peas) and Masur daal( orange lentils ,split and dehusked) or lentil
1 cup bottle gourd peeled and cut into strips
1/2 tsp turmeric powder
1 tsp salt
For the tempering
1 tsp ghee or oil
1 onion , finely chopped
10-12 curry leaves, chopped
1/2 tsp cumin seeds
1/4 tsp mustard seeds
1/2 tsp red chili powder
2-3 cloves of garlic , finely chopped
coriander leaves , for garnish
1. Rinse and wash the lentil very well.In a pressure cooker ,place them with turmeric and salt . Add water that is 1 inch above the lentil and cook for 1 whistle.
2. In a pan, heat ghee or oil, add the cumin and mustard seeds . As they splutter, add the onions and saute till they are translucent. Add the Curry leaves and then the garlic and red chili powder and saute till the raw aroma of garlic goes away.
3. Add it to the lentils with the bottle gourd and cook for another 3-4 whistles. If you don't have a pressure cooker then you can cook these in a heavy bottomed utensil till the gourd and lentil are fully cooked .
4. Garnish with Coriander leaves and relish with bazbatha, and falafels....( recipes in previous posts)