Vegetable Dalcha

1. 1
   prep

   Soak the chana dal.

   Wash the chana dal thoroughly and soak in 1 cup of water for 30 minutes. Drain and set aside.

2. 2
   pressure cook · ~10 min

   Pressure cook the dal.

   1.Add the soaked chana dal to the pressure cooker with 1 cup of water and a pinch of turmeric.

   2.Close the lid and pressure cook over medium heat until 3 whistles.

   3.Let the pressure release naturally. The dal should be soft but not mushy.

   TIPThe dal should hold its shape. Do not over-cook into a paste.
3. 3
   boil · ~10 min

   Cook the mixed vegetables.

   1.In a deep pan, add the potato, carrot, green beans, brinjal, and bottle gourd.

   2.Pour in 1 cup of water, add a pinch of salt, and bring to a boil.

   3.Cover and simmer until the vegetables are just fork-tender, about 8-10 minutes.

   TIPCook vegetables until tender but still holding their shape — they will simmer further in the gravy.
4. 4
   saute · ~12 min

   Build the aromatic base.

   1.Heat oil in a large heavy-bottomed pan or kadhai over medium heat.

   2.Add the sliced onion and sauté until golden brown, about 5-7 minutes.

   3.Add ginger-garlic paste and slit green chilies. Sauté until the raw smell disappears, about 1 minute.

   4.Add chopped tomatoes and cook until they turn soft and the oil starts to separate, about 3-4 minutes.

   TIPPatience while browning the onion builds the deep savory base of the dalcha.
5. 5
   saute · ~1 min

   Bloom the ground spices.

   1.Lower the heat. Add turmeric powder, red chili powder, coriander powder, and cumin powder.

   2.Stir continuously for 30-40 seconds until fragrant. Do not let the spices burn.

   TIPKeep a splash of water nearby — if the spices stick, add a tablespoon to deglaze.
6. 6
   simmer · ~12 min

   Combine dal, vegetables, and tamarind.

   1.Add the cooked chana dal and boiled vegetables to the pan with the spiced onion-tomato base.

   2.Stir in the tamarind paste and 0.5 cup of water. Mix gently to combine.

   3.Season with salt. Bring to a gentle simmer and cook uncovered for 10-12 minutes, stirring occasionally.

   4.The gravy should thicken slightly and the flavors should meld. Mash a few pieces of potato against the pan to add body if desired.

   TIPThe dalcha should have a medium-thick consistency — it will thicken more as it rests.
7. 7
   temper · ~2 min

   Make the tempering.

   1.In a small tempering pan, heat ghee over medium heat until shimmering.

   2.Add mustard seeds and let them splutter, about 30 seconds.

   3.Add cumin seeds and dried red chilies. Fry until fragrant, about 20 seconds.

   4.Add crushed garlic and curry leaves. Sauté until the garlic turns light golden, about 30-40 seconds.

   TIPPour the tempering over the dalcha immediately while it's still crackling for maximum aroma.
8. 8
   assemble · ~5 min

   Finish and garnish.

   1.Pour the hot tempering over the simmered dalcha. It will sizzle — stir gently to incorporate.

   2.Turn off the heat and let it rest for 5 minutes for the flavors to settle.

   3.Transfer to a serving bowl and garnish generously with chopped coriander leaves.

   TIPThe short rest is crucial — the tamarind, dal, and spices continue to marry off the heat.
9. 9
   serve

   Serve hot with steamed rice or roti.

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