Dalcha Recipe | How To Make Dalcha

Dalcha

Dalcha can easily be called a silent killer. Yes famous among its peers yet not so well known outside its crowd. While everybody knows and raves about Biryani, not many may know how important a dalcha is, when you talk about Biryani. Especially when it’s a nonvegetarian biryani. Growing up in a nonvegetarian family I have often heard about Dalcha being talked about in reference to Biryani. Yet I never saw Amma preparing this often. It mostly belonged to the Muslim families, who make this with nonveg added to the gravy. So you can imagine I never got around tasting it.

Yet during one of my conversation with our family friends who are experts in making Dalcha including the Muslim biryanis, I came to know that not all of them make a dalcha with nonveg included. I was really so happy knowing that. Our family friend shared two recipes, one that I have kept aside for my book. The other one happens to be what Amma got from her. This is completely different from the other one, yet equally good.

As I was talking about how my hubby dear refuses to eat just plain Veg Biryani with Raitha, this is yet another gravy that has come to our rescue. We are still enjoying a relatively relaxed holiday with kids. Konda’s school reopens 1st of June and she will be getting her books by the last week. While I was dreading the fact that there will be loads of books literally that I have to cover, FIL has promised to come down to help me.

Coming to the recipe, this is very healthy as it has different vegetables added to it along with dal.Dalcha Recipe

How to make Dalcha

Ingredients Needed

Vegetables Used:

1 cup Bottle Gourd chopped
3 medium Brinjal
1 medium Carrot
5 nos Beans
1 medium Potato
1 medium Tomato

Dals

1/2 cup Toor Dal
1/2 cup Chana Dal /Bengal Gram

For the paste

1 tsp Coconut Paste
2 Cloves
1 Cinnamon
3/4 tsp Poppy Seeds /Gasa Gasa powder

For the gravy

1/2 tsp Ginger Garlic Paste
1 marble size Tamarind

For seasoning
1 tsp Mustard Seeds
Curry Leaves handful

Method to prepare:

Wash and soak the dals for 10 mins.

Chop all the vegetables and keep it aside.

Make a smooth paste with coconut, cloves, cinnamon, and poppy seeds.

In a pressure cooker, take everything excluding the seasoning, add 1 cup water and pressure cook for 2 whistles, switch off.
Once pressure is all released, add the tamarind juice bring to boil.

Finally season the gravy with mustard, curry leaves.How to make Dalcha

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How to make Dalcha
Dalcha is a dal made with different vegetables and served along with a spicy biryani. This is mostly made for nonveg biryani, while it does taste great with a vegetarian version as well.
Dalcha
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Rating: 0
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Cuisine Tamil Nadu
By Cook Method Pressure Cooker
Occasion Weekend Special
By Diet Vegan
Dish Type Gravy Side Dishes
Servings
Ingredients
Vegetables Used:
Dals Used
For the paste
For the gravy
For seasoning
Cuisine Tamil Nadu
By Cook Method Pressure Cooker
Occasion Weekend Special
By Diet Vegan
Dish Type Gravy Side Dishes
Servings
Ingredients
Vegetables Used:
Dals Used
For the paste
For the gravy
For seasoning
Dalcha
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash and soak the dals for 10 mins.
  2. Chop all the vegetables and keep it aside.
  3. Make a smooth paste with coconut, cloves, cinnamon, and poppy seeds.
  4. In a pressure cooker, take everything excluding the seasoning, add 1 cup water and pressure cook for 2 whistle, switch off.
  5. Once pressure is all released, add the tamarind juice bring to boil.
  6. Finally season the gravy with mustard, curry leaves.
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24 comments

  1. Dalcha looks delicious. I just realized that I have a dalcha recipe on my blog too, but I sued only sorakaya. Your version with all the veggies sounds yummy.

  2. nice combo of dals and sabjis.. am sure the poppoy masala paste would add to be a great ingredient to this dish 🙂 btw Srivalli would you have a perfect recipe for a hyderabadi veg biryani??

  3. The Dalcha looks delicious. I was pleased to note that it's not too complicated to make. Reading about getting books for your daughter and covering them remined me of my childhood!! For some reason, no one covers their books here in UK. Not sure why.

  4. When growing up, we use to eat this a lot at my paternal grandma's place. Every dasara, it was a must. However, I don;t remember eating it with biryani though… It could be because my paternal family likes their biryani with raita, including myself and my maternal family & married family prefer to have it with some shorva (gravy curry).

  5. Thank you everybody.

    MinaI wonder why not..here we still got to cover the books, it kind of feels good and I used to look fwd to doing it some years ago. Now with 3 sets of books to do, it's exhausting..:)

  6. Addling young (not ripe) green banana slices (about .25 inch thick) would be a nice addition to Dalcha. This is always done in the muslim recipe for Dalcha.

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