Char Dal ka Dalcha, Hyderabadi Veg Dalcha
by Tarla Dalal

Four wholesome dals come together with a vast array of taste-giving ingredients to make the Char Dal ka Dalcha a sure-shot hit with everybody!

Dalcha means cooking any ingredient till it is mashed, and true to its name the dals in this recipe are totally mashed. Red pumpkin is added to this recipe to balance the texture. It also gives a pleasant, mild sweetness to the dish.

Several ingredients ranging from garlic to tamarind and green chillies are used in this recipe, to get a strong flavour that combines spice and tang. This dal tends to thicken over time, so if you are having it later, add a little water and re-heat before serving.

Try other recipes like the Tamatar ka Kut and Mirchi ka Salan .

Char Dal ka Dalcha, Hyderabadi Veg Dalcha

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Char Dal ka Dalcha, Hyderabadi Veg Dalcha recipe - How to make Char Dal ka Dalcha, Hyderabadi Veg Dalcha

1/4 cup chana dal (split bengal gram) , washed and drained
1/4 cup toovar (arhar) dal , washed and drained
2 tbsp masoor dal (split red lentil) , washed and drained
2 tbsp yellow moong dal (split yellow gram) , washed and drained
1 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
salt to taste
2 tbsp oil
1 cup sliced onions
1 1/2 tbsp roughly chopped garlic (lehsun)
2 bayleaves (tejpatta)
2 slit green chillies
1 tsp ginger (adrak) paste
1/2 cup red pumpkin (bhopla / kaddu) cubes
1/4 cup tamarind (imli) pulp
2 tbsp ghee
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
6 curry leaves (kadi patta)
3 whole dry kashmiri red chillies , broken into pieces

Method

Combine the dals and enough hot water in a deep bowl and soak it for 30 minutes. Drain well.
Combine the soaked dals, turmeric powder, chilli powder, salt and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Keep aside.
Heat the oil in a deep non-stick pan, add ¾ cup of onions, garlic, bayleaf and green chillies and sauté on a medium flame for 3 minutes.
Add the ginger paste, pumpkin and salt and mix gently. Cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
Add the cooked dals, tamarind pulp, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside.
Heat the ghee in a small non-stick pan, add the cumin seeds, mustard seeds, onion seeds, remaining ¼ cup of onions, curry leaves and dry red chillies and sauté on a medium flame for 3 minutes.
Pour it over the cooked dal and mix well.
Serve hot.