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Khadhu ka Dalcha

sirishanaidu009
Aug 14, 2015
2 min read

Hyderabadi food's so much around Non-veg that no one notices that the cuisine also has superb Vegetarian dishes. Here's one of 'em Khadhu ka Dalcha.

Ingredients:

2 small cups soaked Tuwar Dal (Yellow Lentils)
1/2 cup Onions, finely chopped
3-4 Tomatoes, finely chopped
1 tsp Turmeric powder
6-8 Curry Leaves
1 1/2 tsp Ginger Garlic paste
Salt -to taste
1 cup Water
1/2 tsp Red Chili powder
1 small size Bottle Gourd/Lauki (cut into long pieces)
2 Bay leaves (Tej Patta)
Whole Garam Masala:-(Cinnammon- Dalchini, Elaichi-Cardamom, Cloves-Laung, Shahijeera-Black Cumin and Kawab Chini-Pepper Corn)
3 tbsp Tamarind extracted pulp
1 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin
1/2 tsp Fenu greek seeds(Methi seeds)
2 dried Red Chilies
1 pinch Asafoetida (Hing)
2 tsp coriander leaves finely chopped for garnishing

Preparation:

FOR TENDERIZING DAL:

In a pressure cooker, add Tuwar Dal, add Turmeric powder, 1/2 tsp Garlic-Ginger paste, 2 Tomatoes, 1 small Onion and Water then pressure cook until the Dal is tenderized. Cook it for about 10 minutes or 3-4 whistles.
Remove the steam of the cooker, mash the Dal by adding Salt, add Tamarind pulp, mix well, check if Salt is required and keep aside.

FOR COOKING BOTTLE GOURD/LAUKI:

In a pan, heat oil, add whole garam masala, bay leaves, onion slices and tomatoes saute for a while, add ginger garlic paste and saute well.
Add Bottle Gourd(Lauki) slices, Salt , pinch of Red Chili powder, Curry leaves, Coriander leaves add 1 glass of Water and cook till the Lauki becomes soft.
Lastly mix everything together, Dal with Tamarind pulp and the cooked Kaddu,
Bring the whole mixture to a boil.

For Tadka(Tempering):

Take a small kadhai (frying pan) and pour some oil, let it heat properly then add chopped Onions, Fenu greek seeds, Mustard seeds. Let the Mustard seeds pop then add Cumin, Curry leaves, dry Red Chilies and Hing. Switch off the stove, add the Tadka to the Dal.