Bangalore Dalcha

Muslim families all over India and Pakistan serve Biryani. It is basically our go to dish when it comes to big occasions. Now we do have people who aren’t great cooks or who cannot make Biryani, but trust me we rank No. 1 when it comes to judging people over food and more if the Biryani is not cooked or if its not cooked properly. Yupp, we judge and please don’t go over the beautiful smile appreciating the Pulao because in our mind, we know it could have been better….LOLzzz.

I apologize for getting a little funny before but its honestly the truth. Now, getting to the biryani part. We always serve Biryani with some accompaniment. In North India, its usually with different kinds of Raita, with a variety from plain boondi, onion, cucumber or mint. Southern part of India on the other hand serves Mirch ka salan, khatte baingan, Raita and Dalcha. Each dish is equally delicious and makes your Biryani taste even nicer.

This is my second Dalcha recipe that I am sharing. The one before was the recipe from my in laws and this one is inspired by the catering service from where we order food on family functions in Bangalore. This was a time when we ordered Dalcha instead of khatte baingan and Raita. This Dalcha was very different from what we regularly make. It was called “Shaadi ka Dalcha”. Funny but true

The daal wasn’t just Chana Daal but, a combination of Toovar daal and Chana daal. The daals should be soaked for an hour or two and boiled till soft. The bottle gourd should be boiled as well. When you start cooking the Dalcha, along with the regular spices, we also add fennel seeds. The fennel seeds adds a lot of fragrance to the dalcha. Adding chopped onions, tomatoes and spices make it perfect. This Dalcha does not have pureed coconut, but garnishing with dry coconut powder does add a lot of flavor.

Though Biryani in Muslim Families is a non vegetarian dish, but its always accompanied with vegetarian dishes like these ones and you might find it hard to believe but, dishes like Dalcha taste great with plain rice as well. So, if you happen to be a vegetarian, I wouldn’t suggest you to make Dalcha with Vegetable Biryani, but it would go great with Paneer Biryani or even plain Rice.

Trying different Biryanis is always great. I have shared loads of different Biryani recipes on my website, and I feel trying different side dishes with the Biryanis also makes you add a lot of variety to your cuisine. Enjoy!!!

Print Recipe

Bangalore Dalcha

A lentil side dish served with Biryani

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Cuisine

Indian, Mughlai

Prep Time

15 minutes

Cook Time

30 minutes

Passive Time

1 hour

Servings

people MetricUS Imperial

Ingredients

• 1/2 cup Toovar daal
• 1/2 cup Chana daal
• 1 No. Bottle gourd Lauki, medium size, cut to cubes
• 2 tsp Ginger garlic paste
• 3 tbsp olive oil
• 1/2 tsp Cumin seeds
• 1/2 tsp Fennel seeds
• 1 No. Cinnamon stick small size
• 3/4 tsp Turmeric Powder
• 2 No. Green cardamom
• 2 No. cloves
• 1 No. Bay leaf
• 1/2 tsp Tamarind paste
• 1/2 tsp Red chili powder
• 1/2 tsp Salt more or less according to your taste
• 1/2 tsp Coriander powder
• 1 No. Onion Medium size, chopped
• 1/4 cup curry leaves
• 4 No. Green chilies chopped
• 2 No. Tomatoes chopped
• 1/2 cup Green coriander leaves chopped
• 2 tsp Dry coconut powder

Cuisine Indian, Mughlai Prep Time 15 minutes Cook Time 30 minutes Passive Time 1 hour Servings people MetricUS Imperial Ingredients 1/2 cup Toovar daal 1/2 cup Chana daal 1 No. Bottle gourd Lauki, medium size, cut to cubes 2 tsp Ginger garlic paste 3 tbsp olive oil 1/2 tsp Cumin seeds 1/2 tsp Fennel seeds 1 No. Cinnamon stick small size 3/4 tsp Turmeric Powder 2 No. Green cardamom 2 No. cloves 1 No. Bay leaf 1/2 tsp Tamarind paste 1/2 tsp Red chili powder 1/2 tsp Salt more or less according to your taste 1/2 tsp Coriander powder 1 No. Onion Medium size, chopped 1/4 cup curry leaves 4 No. Green chilies chopped 2 No. Tomatoes chopped 1/2 cup Green coriander leaves chopped 2 tsp Dry coconut powder

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Instructions

1. Wash the Toovar Daal and Chana Daal and boil them with little salt and 1/4 tsp of Turmeric powder.

   
2. Boil the Bottle gourd as well with little salt and Turmeric Powder.

   
3. The Bottle gourd shouldn't be boiled with too much water because it has to be discarded anyways. Also it should just be boiled enough to make the bottle gourd soft.

   
4. Add Oil to a pan. Add Bay leaf, cumin seeds, fennel seeds, cinnamon stick, cloves and cardamom.

   
5. Once the seeds crackle, add the chopped green chilies.

   
6. Add the onions and saute for 2-3 minutes.

   
7. Add curry leaves. Saute till the onions turn light brown.

   
8. Add Ginger Garlic paste and saute till the raw smell goes away.

   
9. Add coriander powder, chili powder, turmeric powder and salt. Saute for 1 minute.

   
10. Add the chopped Tomato and coriander leaves. Cook till the tomatoes soften and mix in completely.

    
11. Add the Boiled bottle gourd.

    
12. Mix in well, adding the boiled daals little at a time.

    
13. Once you have added the whole daal, let it all blend in together and simmer on low heat for 10 minutes.

    
14. Add the dry coconut powder and serve on the side of Biryani or plain Rice.