Dalcha

I am from North of India, Rajasthan, to be precise. There was just one kind Biryani that my mom made, similar masalas with either mutton or chicken and always served with Boondi Raita. Once I got married, everything changed. I got introduced to the real Biryani world. Getting married to a family who are vaguely connected to the Mughals [believe me] and a good food loving family.

I got introduced to not just varieties of Biryanis, that are almost close to the language dialects of our country with basic ingredients being the same, while spices, marination time and other requirements change and the result each time is fabulous biryani with different taste, leaving you craving for a new and different biryani every time.

So, coming back to Biryani accompaniments, I also discovered new side dished for Biryani, like Khatte Baingan, Cucumber Raita, Onion Tomato Raita, Dahi ki chutney, Mirch ka salan and Dalcha. Earlier, Mr. Parveez would always make Dalcha when I made Biryani. He took a lot of pride and would always be more than happy showing off his cooking skills, specially since its one of the few things that only he made. Until one day, my high tech husband had a last minute work call and he came out with the secret recipe and I made it…Its easy, thought you might find it difficult the first time but you get the hang of it and trust me, it makes you perfect Biryani outstanding.

Print Recipe

Dalcha

Chana Daal and Bottle gourd cooked with spices and tomato coconut puree.

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Cuisine

Indian, Mughlai

Prep Time

15 minutes

Cook Time

30 minutes

Passive Time

5 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 cup Chana daal washed and soaked for 1 hour
• 3 cups Bottle gourd Lauki, dhudiya [ cut to cubes]
• 1 No. Tomato
• 1/2 cup coconut fresh/frozen
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red chili powder
• 1/2 tsp Coriander powder
• 1/2 tsp Salt
• 1 No. Onion sliced
• 1 tbsp Ginger garlic paste

Cuisine Indian, Mughlai Prep Time 15 minutes Cook Time 30 minutes Passive Time 5 minutes Servings people MetricUS Imperial Ingredients 1 cup Chana daal washed and soaked for 1 hour 3 cups Bottle gourd Lauki, dhudiya [ cut to cubes] 1 No. Tomato 1/2 cup coconut fresh/frozen 1/2 tsp Turmeric Powder 1/2 tsp Red chili powder 1/2 tsp Coriander powder 1/2 tsp Salt 1 No. Onion sliced 1 tbsp Ginger garlic paste

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Instructions

1. Boil daal with Lauki adding little salt and turmeric. Once cooked, take the lauki out.

   
2. Mash the daal.

   
3. Make a puree of tomato and coconut with water.

   
4. Add oil to a pan. Add sliced onions and cook till turns golden brown.

   
5. Add Ginger garlic paste to the onions. Saute till the raw smell goes away.

   
6. Add turmeric, salt, red chili powder and coriander powder to it. Add a little water, around ½ cup and saute till the raw smell goes away.

   
7. Add the daal and mix well. Let it come to a boil.

   
8. Add the lauki to the daal too.

   
9. Add the coconut tomato puree.

   
10. Cook till everything blends properly and it gets a little thick. Serve with Biryani.