A tangy and hearty lentil stew from Hyderabadi cuisine, made with bottle gourd and a blend of aromatic spices. This dalcha gets its signature sour taste from tamarind and is a perfect accompaniment to biryani or steamed rice.
Prep20 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
315cal
12gprotein
42gcarbs
Ingredients
0.75 cup Toor Dal (Rinsed and soaked for 30 minutes)
0.25 cup Chana Dal (Rinsed and soaked for 30 minutes)
250 g Bottle Gourd (Peeled and cubed into 1-inch pieces)
A fragrant Hyderabadi rice pilaf cooked with whole spices, fried onions, and fresh mint. This simple one-pot dish is the perfect companion for rich, spicy curries and is a staple at celebrations.
Perfectly cooked hard boiled eggs with firm whites and creamy, fully-cooked yolks. A simple, protein-packed essential for salads, curries, or a quick snack. Ready in under 20 minutes!
About Vegetable Dalcha, Bagara Rice and Hard Boiled Egg
Fiber-rich Veg Dalcha with aromatic Bagara Rice and protein-packed hard-boiled egg – wholesome and tasty!
This hyderabadi dish is perfect for lunch. With 834.72 calories and 30.729999999999997g of protein per serving, it's a muscle-gain option for your meal plan.
13gfat
1 inch Cinnamon Stick
3 pcs Cloves
2 pcs Green Cardamom
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
1 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 pcs Dried Red Chili (Broken into halves)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Chopped, for garnish)
3.5 cup Water (For cooking and adjusting consistency)
Instructions
1
Pressure Cook the Lentils and Gourd
In a pressure cooker, combine the soaked and drained toor dal and chana dal, cubed bottle gourd, 1/4 tsp of the turmeric powder, and 1/2 tsp of the salt.
Add 2.5 cups of water and stir to combine.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dals are completely soft.
Allow the pressure to release naturally. Open the cooker and gently mash the mixture with a ladle, leaving some texture from the bottle gourd.
2
Prepare the Masala Base
While the dal is cooking, heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the cinnamon stick, cloves, and green cardamom. Sauté for 30 seconds until they release their aroma.
Add the chopped onions and cook for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-7 minutes until they turn soft and pulpy.
Add the remaining 1/4 tsp turmeric powder, red chili powder, coriander powder, and the remaining 3/4 tsp salt. Mix well and cook for 2-3 minutes, until oil begins to separate from the masala.
3
Combine and Simmer the Dalcha
Pour the cooked dal and gourd mixture into the pan with the prepared masala.
Squeeze the soaked tamarind to extract its pulp into a bowl. Discard the solids and add the tamarind water to the pan.
Add up to 1/2 cup of water, or more as needed, to achieve a thick stew-like consistency.
Stir everything well, bring to a boil, then reduce the heat to low and let it simmer for 5-7 minutes, allowing the flavors to meld together.
Stir in the garam masala powder and turn off the heat.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter completely.
Add the cumin seeds, broken dried red chilies, and curry leaves. Sauté for 30 seconds until the curry leaves are crisp and fragrant.
5
Garnish and Serve
Immediately pour the hot tempering over the prepared dalcha. You should hear a satisfying sizzle.
Garnish with freshly chopped coriander leaves.
Serve hot with Hyderabadi biryani, bagara khana, or plain steamed rice.
4
Serving size: 1 cup
376cal
6gprotein
63gcarbs
11gfat
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
3 tbsp Ghee (Can be substituted with vegetable oil for a vegan version)
1 large Onion (Thinly sliced)
1 tsp Shahi Jeera (Also known as caraway seeds)
1 inch Cinnamon Stick
4 whole Cloves
3 pods Green Cardamom (Slightly crushed)
1 large Bay Leaf
1 whole Star Anise (Optional, but recommended for authentic flavor)
1 tbsp Ginger Garlic Paste
3 whole Green Chili (Slit lengthwise)
0.25 cup Mint Leaves (Fresh, roughly chopped)
3 cup Water (Use hot water for faster cooking)
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Rice: Rinse 1.5 cups of basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes. After soaking, drain it completely using a colander and set aside.
2
Sauté Spices (Baghar): Heat 3 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add 1 tsp shahi jeera, a 1-inch cinnamon stick, 4 cloves, 3 green cardamom pods, 1 bay leaf, and 1 star anise. Sauté for 30-45 seconds until the spices release their aroma.
3
Caramelize Onions: Add 1 large, thinly sliced onion to the pot. Sauté, stirring frequently, for 8-10 minutes until the onions turn a deep golden brown. This step is crucial for the authentic color and flavor of the dish.
4
Sauté Aromatics: Add 1 tbsp of ginger-garlic paste and 3 slit green chilies. Cook for about 1 minute until the raw smell of the paste disappears. Then, add 0.25 cup of chopped mint leaves and stir for another 30 seconds.
5
Toast the Rice: Add the drained rice to the pot. Gently stir for 1-2 minutes, ensuring each grain is coated with the ghee and spices. Be careful not to break the delicate rice grains.
6
Cook the Rice: Pour in 3 cups of hot water and add 1.5 tsp of salt. Stir gently once to combine. Increase the heat to high and bring the water to a vigorous boil.
6 pieces Large Eggs (Preferably 7-10 days old for easier peeling)
4 cup Water (Cold water, enough to cover eggs by 1 inch)
0.5 tsp Salt (Optional, added to boiling water)
2 cup Ice Cubes (For the ice bath)
Instructions
1
Prepare the Eggs
Gently place 6 large eggs in a single layer at the bottom of a medium saucepan.
Add enough cold water to cover the eggs by at least 1 inch.
If using, stir in 0.5 tsp of salt. This can help prevent the egg whites from leaking if a shell cracks.
2
Boil and Cook
Place the saucepan over high heat and bring the water to a full, rolling boil.
As soon as the water boils, immediately turn off the heat, remove the pan from the burner, and cover it with a tight-fitting lid.
Let the eggs stand in the hot water for 12 minutes for firm, fully-cooked yolks.
3
Cool in Ice Bath
While the eggs are cooking, prepare an ice bath by filling a medium bowl with cold water and 2 cups of ice cubes.
Once the 12 minutes are up, use a slotted spoon to carefully transfer the cooked eggs from the hot water directly into the ice bath.
Let the eggs cool in the ice bath for at least 5 minutes. This step is crucial as it stops the cooking process and makes them much easier to peel.
4
Peel and Serve
To peel, gently tap an egg on a hard surface to crack the shell all over.
Roll the egg between your palms to loosen the shell.
Peel the shell off, starting from the wider end where the air pocket is. Peeling under a gentle stream of cool water can help wash away any small shell fragments.
Steam the Rice (Dum): As soon as it boils, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
8
Rest and Fluff: After 15 minutes, turn off the heat but do not open the lid. Let the rice rest for another 10 minutes. This allows the grains to firm up and absorb any residual steam. Finally, open the lid and gently fluff the rice with a fork to separate the grains.
9
Garnish and Serve: Garnish with 2 tbsp of freshly chopped coriander leaves. Serve hot with your favorite curry, like Bagara Baingan or Dalcha.
