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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.
For 4 servings
Pressure Cook the Lentils and Gourd
Prepare the Masala Base
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
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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.
This hyderabadi recipe takes 50 minutes to prepare and yields 4 servings. At 315.27 calories per serving with 12g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Dalcha
Prepare the Tempering (Tadka)
Garnish and Serve
Create Mutton Dalcha by pressure cooking 250g of bone-in mutton pieces with the dals. You may need to increase the cooking time and water.
Incorporate other vegetables like brinjal (eggplant) or drumsticks. Add them along with the bottle gourd to the pressure cooker.
You can make this dalcha with only toor dal for a smoother consistency, or add a tablespoon of masoor dal for quicker cooking.
The combination of toor dal and chana dal provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
Lentils and bottle gourd are excellent sources of dietary fiber, which aids digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Tamarind is known for its mild laxative properties, while spices like cumin and coriander are traditionally used to improve digestion and reduce bloating.
The dish contains various spices like turmeric, which has anti-inflammatory and antioxidant properties, helping to strengthen the immune system.
One serving of Vegetable Dalcha (approximately 1 cup or 350g) contains around 280-320 calories, depending on the amount of oil and ghee used.
Yes, it is a very healthy dish. It's rich in plant-based protein and fiber from the lentils, and packed with vitamins and minerals from the bottle gourd and spices. It's a balanced and nutritious meal.
Absolutely. You can cook the soaked dals and bottle gourd in a heavy-bottomed pot. It will take longer, about 45-60 minutes, for the dals to become completely soft. Add more water as needed during cooking.
Vegetable Dalcha is traditionally served as a side dish with Hyderabadi Biryani or Bagara Khana (spiced rice). It also pairs wonderfully with plain steamed basmati rice or rotis.
Leftover dalcha can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat thoroughly before serving.
Yes, you can use store-bought tamarind paste. Use about 1 to 1.5 teaspoons of paste mixed with 1/2 cup of warm water as a substitute for the soaked tamarind.