Dalcha

                                  After completing the series for kids vacation special recipes I'm back to the roots of My Mom's Kitchen, the Hyderabadi cuisine and today I'm sharing another gem from the Hyderabadi cuisine called the "Dalcha".

                         

                          One can safely label this dish under party special category as dalcha is made specially on special occasions. It is mostly served with Bagara khaana or Fitni pulao and some times with Boot pulao too. What makes it stand apart from the regular dal is that dalcha has bottle gourd in it. North Indians would probably prefer calling it as lauki ki dal.

                          Bottle gourd which is known as lauki in Hindi is mostly referred to as kaddu in my region though kaddu in Hindi stands for pumpkin. I wonder what created this confusion at times. Anyway, bottle gourd whether you call it lauki or refer it as kaddu has many benefits, it is rich in Vitamin C, Vitamin K and Calcium and it also helps fight the bad cholestrol in the body.

                          Dalcha is generally made using chana dal but at my home like in many dishes, we use moong dal and when compared to chana dal, moong dal is easily digested and also cooks very fast. If you are looking to try more recipes with moong dal then do try Dal bhaji, Hyderabadi khatti dal and Shami kebab from My Mom's Kitchen. Now, to today's recipe :-

Ingredients:

1. Bottle gourd - 1 medium
2. Moong dal - 2 & 1/2 cups
3. Tomato - 3 nos 
4. Tamarind pulp - 2 cups
5. Ginger garlic paste - 1tsp + 1 tbsp
6. Red chili powder - 1tsp + 1 tsp
7. Turmeric powder - 1tsp + 1 tsp
8. Coriander leaves - few
9. Curry leaves - 1 sprig + 1 sprig
10. Green chilies - 5 to 6 nos
11. Salt - to taste 
12. Oil - 2 tbsp

Method:

• Soak Moong dal in water for about half an hour or at least fifteen minutes. 
• Peel the bottle gourd. Cut into half discard the seeds and cut into small pieces like in the picture shown below.

                                       

• Heat oil in a heavy bottomed vessel.
• Add bottle gourd, 1 tsp of red chili powder, 1 tsp of turmeric powder, 1 tsp salt and 1 tsp of ginger garlic paste.
• Add 1 glass of water and cover with lid.
• Remove the lid after a few minutes and add a sprig of curry leaves and a few coriander leaves. 
• Cover again. When the bottle gourd has cooked completely switch off the flame and keep aside.
• Take the soaked dal in pressure cooker with little water.
• Add chopped tomatoes, slit green chilies, turmeric powder, red chili powder and 1 tbsp ginger garlic paste. Pressure cook for around two to three whistles.
• Remove from flame and add salt to taste. Mash the dal using a masher.
• Place the cooker back on stove this time without the lid. Add tamarind pulp.
• Add another sprig of curry leaves (leaves with twig) and few more coriander leaves and bring it to a boil.
• Add the prepared dal to the afore cooked bottle gourd or vice versa. Mix well. 
• Let it cook for 2 to 3 minutes before giving a final stir and switching off the flame.
• Serve hot.

                  My Mom served it to our guests this dalcha along with Fitni pulao, Broad beans and potato curry and Sabudana kheer.

 Hope you like it 😃 and if you do, let us know by mentioning it below in the comments section.

Happy Cooking!!!