A classic Hyderabadi stew where tender bottle gourd and lentils are simmered in a tangy tamarind-infused broth. This flavorful dalcha is the perfect comforting accompaniment to biryani or steamed rice.
Prep20 min
Cook45 min
Soak30 min
Servings4
Serving size: 1 serving
357cal
13gprotein
50gcarbs
Ingredients
0.5 cup Chana Dal (Bengal gram lentils)
0.5 cup Toor Dal (Pigeon peas)
500 g Bottle Gourd (Peeled and cubed into 1-inch pieces)
A rustic, gluten-free Indian flatbread made from sorghum flour. This wholesome and soft bread is a staple in Maharashtra and pairs perfectly with spicy curries, vegetables, and lentils.
Tangy, protein-packed Kaddu ka Dalcha with fiber-rich Jowari ki Roti – a perfectly spiced homestyle meal!
This hyderabadi dish is perfect for dinner. With 604.95 calories and 19.77g of protein per serving, it's a high-fiber option for your meal plan.
14gfat
1 tsp Kashmiri Red Chilli Powder (Adjust to taste)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
3 tbsp Sunflower Oil (Divided)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
3 pcs Dry Red Chilli (Broken in half)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
5 cup Water (For soaking, cooking, and adjusting consistency)
Instructions
1
Prepare Lentils and Tamarind
Wash the chana dal and toor dal thoroughly under running water. Soak them together in 2 cups of water for at least 30-60 minutes. This helps them cook faster and more evenly.
In a small bowl, mix the tamarind paste with 1 cup of warm water. Let it sit for 10 minutes, then stir well to ensure it's fully dissolved. Set aside.
2
Pressure Cook the Dal
Drain the soaked lentils and transfer them to a pressure cooker.
Add 3 cups of fresh water, 1/4 tsp of the turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the lentils are completely soft and mushy.
Allow the pressure to release naturally. Open the cooker, and use a whisk or the back of a ladle to mash the dal to a smooth consistency. Set aside.
3
Cook the Bottle Gourd Masala
Heat 2 tbsp of oil in a large, heavy-bottomed pot or kadai over medium heat.
Add the sliced onions and sauté for 4-5 minutes until they turn soft and light golden.
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they become soft and pulpy.
Stir in the remaining 1/4 tsp turmeric powder, Kashmiri red chili powder, and coriander powder. Cook for 1 minute until the spices are fragrant and oil begins to separate from the masala.
4
Combine and Simmer
Add the cubed bottle gourd to the pot along with the remaining 1 tsp of salt. Mix well to coat the gourd with the masala.
Pour in 1 cup of water, cover the pot, and let it cook for 10-12 minutes, or until the bottle gourd is tender but still holds its shape.
Pour the cooked, mashed dal and the prepared tamarind water into the pot. Stir everything together gently.
Bring the dalcha to a gentle simmer. Reduce the heat to low and let it cook for another 5-7 minutes, allowing the flavors to meld beautifully. If the consistency is too thick, add a little hot water to adjust.
Stir in the garam masala and turn off the heat.
5
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the remaining 1 tbsp of oil over medium-high heat.
Once the oil is hot, add the mustard seeds and let them splutter completely.
Add the cumin seeds, broken dry red chilies, and curry leaves. Sauté for about 30 seconds until the chilies darken slightly and the curry leaves turn crisp.
6
Finish and Serve
Immediately pour the hot tempering over the simmering dalcha. You will hear a satisfying sizzle. Mix gently.
Garnish with freshly chopped coriander leaves.
Serve hot with Hyderabadi biryani, bagara khana, or plain steamed rice.
248cal
7gprotein
46gcarbs
5gfat
Ingredients
2 cup Jowar Flour
1.5 cup Hot Water (or as needed)
0.5 tsp Salt
1 tbsp Ghee (optional, for serving)
Instructions
1
Prepare the Dough
In a large mixing bowl or 'parat', combine 2 cups of jowar flour and salt. Mix them well.
Bring 1.5 cups of water to a rolling boil. Using hot water is the key to a soft, pliable dough.
Gradually pour the boiling water into the flour, mixing with a spoon or spatula until a crumbly, shaggy dough forms.
Cover the bowl and let the dough rest for 5-7 minutes. This allows the flour to absorb the steam and soften.
Once the dough is cool enough to handle, begin kneading. Use the heel of your palm to knead for 7-8 minutes until it becomes completely smooth, soft, and crack-free. This step is crucial for preventing the rotis from breaking.
2
Shape the Rotis
Divide the smooth dough into 8 equal portions and roll them into crack-free balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
Take one dough ball and flatten it between your palms. Lightly dust your work surface and the dough ball with some dry jowar flour.
Begin patting the dough gently with your fingertips and palm, rotating it simultaneously to form an even circle of about 5-6 inches in diameter. If you are a beginner, you can use a rolling pin very lightly.
3
Cook the Rotis
Heat a cast-iron tawa (griddle) over medium-high heat. The tawa must be sufficiently hot before you place the roti on it.
Carefully lift the patted roti and place it on the hot tawa.
Cook the first side for about 45-60 seconds, or until you see small bubbles start to form on the surface.
Flip the roti and cook the other side for another minute.
Using a pair of tongs, carefully lift the roti and place it directly on a medium-high gas flame. It should puff up beautifully within seconds.
Quickly flip it to cook the other side on the flame for just 5-10 seconds. Avoid charring it.
4
Serve Hot
Remove the puffed roti from the flame and place it in a casserole or a container lined with a clean kitchen towel to keep it soft.
If desired, smear a little ghee on top of the hot roti.
Repeat the shaping and cooking process for all the remaining dough balls.
Serve immediately with dal, vegetable curry, or chutney.
