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 serving
328cal
13gprotein
44gcarbs
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)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Fiber-rich Vegetable Dalcha with soft phulkas – a wholesome, energy-giving homestyle meal to nourish you.
This hyderabadi dish is perfect for dinner. With 590.73 calories and 20.75g of protein per serving, it's a high-fiber 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.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
