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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.
For 4 servings
Prepare Lentils and Tamarind
Pressure Cook the Dal
Cook the Bottle Gourd Masala
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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.
This hyderabadi recipe takes 65 minutes to prepare and yields 4 servings. At 349.86 calories per serving with 12.85g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Prepare the Tempering (Tadka)
Finish and Serve
Create a 'Mutton Dalcha' by pressure cooking 250g of bone-in mutton pieces with the dal. This is a very popular and traditional variation.
Add other vegetables like drumsticks, carrots, or brinjal (eggplant) along with the bottle gourd for a mixed vegetable dalcha.
Increase the number of green chilies to 4-5 and add a pinch of black pepper powder along with the garam masala for extra heat.
For a richer and creamier dal, add 2 tablespoons of coconut milk or cashew paste during the final simmering stage.
The combination of chana dal and toor dal provides a high-quality source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Both lentils and bottle gourd are excellent sources of dietary fiber. Fiber aids in digestion, promotes a feeling of fullness, helps regulate blood sugar levels, and supports a healthy gut microbiome.
Tamarind is known for its mild laxative properties, while spices like cumin and coriander aid in digestion by stimulating the secretion of digestive enzymes. This makes the dish easy on the stomach.
Bottle gourd has high water content (over 90%), which helps in keeping the body hydrated. It is also very low in calories and fat, making this dish a nutritious choice for weight management.
Kaddu ka Dalcha is a traditional Hyderabadi lentil and bottle gourd stew. It's known for its unique tangy and spicy flavor profile, derived from tamarind and a blend of aromatic spices. It is most famously served as an accompaniment to biryani.
Yes, you can. Cook the soaked lentils in a regular pot with a lid. It will take longer, about 45-60 minutes, for the dal to become completely soft. You may need to add more water during the cooking process.
Yes, it is quite healthy. It's a well-balanced dish rich in plant-based protein from lentils, fiber from bottle gourd, and essential vitamins and minerals. Bottle gourd is low in calories and hydrating, while lentils are excellent for sustained energy.
One serving of Kaddu ka Dalcha (approximately 1.5 cups or 445g) contains around 310-330 calories, depending on the amount of oil used. It's a nutritious and moderately caloric dish.
Leftover dalcha can be stored in an airtight container in the refrigerator for up to 3 days. It tends to thicken upon cooling, so you may need to add a splash of hot water while reheating it on the stovetop or in the microwave.