Kaddu Ka Dalcha is basically a Hyderabad recipe made out of lentils and Kaddu, commonly called as lauki in Hindi and Bottle Gourd in English. This recipe is commonly called as dalcha in Hyderabad. Bottle Gourd can be used to make different recipes and today I decided to share dalcha recipe with my readers. In this recipe lentils and lauki are cooked separately, combined and boiled by adding aromatic flavors.
Ingredients:-
Chanay ki Dal/Chana dal – 1 cup
Green chilies – 3, chopped
Tomatoes – 2, large, chopped
Salt – to taste
Oil – 2 tbsp
Cumin seeds – 2 tsp
Curry leaves – 2 sprigs
Onion – 1/4 cup, finely sliced
Ginger-garlic paste – 1 tsp
Dry red chilies – 2, each broken into two
Red chili powder – 1 tbsp
Salt – to taste
Turmeric powder – 1/4 tsp
BottleGourd/Kaddu – 1, medium sized, peeled and cut into diamond shape (optional)
Tamarind extract – 1 cup
Cilantro – 3 tbsp, finely chopped
Method:-
1. Soak the dal for 1-2 hours in fresh cool water. Later drain the dal and rinse it in a wire mesh under running water. Add this soaked dal to a pressure cook, pour in about 3 cups of fresh cool water, chopped green chilies, tomatoes and salt. Close the lid and pressure cook until the dal is mushy. Puree it in a blender until smooth and keep aside.
2. In a separate pressure cooker at medium high heat pour in oil and as soon as it is warm, add the cumin seeds, curry leaves, sliced onion and stir fry until the onion is lightly golden brown in color. Add ginger-garlic paste and stir fry along for a minute. Add dried red chilies, red chili powder, turmeric powder and salt. Mix well. Pour in fresh cool water to cover the kadu and pressure cook until the kadu is tender in 1 whistle.
3. Add bottle gourd pieces (Kadu)and mix well. Add little more water to cover them and again pressure cook for 1 whistle. (Skip this step if you are not adding bottle gourd)
4. Add the pureed dal mixture and mix well. Add about 2-3 cups of fresh cool water and tamarind extract to get a pouring consistency (not too thick or too thin) and let it come to a boil. Once boiling, simmer and let cook for 10- minutes. Add cilantro and stir to mix. Serve warm with Rice or Pulav.
Ingredients:-
Chanay ki Dal/Chana dal – 1 cup
Green chilies – 3, chopped
Tomatoes – 2, large, chopped
Salt – to taste
Oil – 2 tbsp
Cumin seeds – 2 tsp
Curry leaves – 2 sprigs
Onion – 1/4 cup, finely sliced
Ginger-garlic paste – 1 tsp
Dry red chilies – 2, each broken into two
Red chili powder – 1 tbsp
Salt – to taste
Turmeric powder – 1/4 tsp
BottleGourd/Kaddu – 1, medium sized, peeled and cut into diamond shape (optional)
Tamarind extract – 1 cup
Cilantro – 3 tbsp, finely chopped
Method:-
1. Soak the dal for 1-2 hours in fresh cool water. Later drain the dal and rinse it in a wire mesh under running water. Add this soaked dal to a pressure cook, pour in about 3 cups of fresh cool water, chopped green chilies, tomatoes and salt. Close the lid and pressure cook until the dal is mushy. Puree it in a blender until smooth and keep aside.
2. In a separate pressure cooker at medium high heat pour in oil and as soon as it is warm, add the cumin seeds, curry leaves, sliced onion and stir fry until the onion is lightly golden brown in color. Add ginger-garlic paste and stir fry along for a minute. Add dried red chilies, red chili powder, turmeric powder and salt. Mix well. Pour in fresh cool water to cover the kadu and pressure cook until the kadu is tender in 1 whistle.
3. Add bottle gourd pieces (Kadu)and mix well. Add little more water to cover them and again pressure cook for 1 whistle. (Skip this step if you are not adding bottle gourd)
4. Add the pureed dal mixture and mix well. Add about 2-3 cups of fresh cool water and tamarind extract to get a pouring consistency (not too thick or too thin) and let it come to a boil. Once boiling, simmer and let cook for 10- minutes. Add cilantro and stir to mix. Serve warm with Rice or Pulav.
Comments
Post a Comment
Thank you for your comment! If you have any doubts please reach us out.