Dalcha is a south Indian recipe originated in Hyderabad. Dalcha prepared with Bengal gram pulse along with pumpkin and spices. It can either be vegetarian or non-vegetarian, If making non-vegetarian dalcha you can add meat pieces into the ingredients. We are making here vegetarian dalcha. Hope you like this recipe as you did like my previous recipe Eggplant Biryani.
Ingredients For Dalcha:-
200 Grams – Bengal Grams Pulses
250 Grams – Pumpkin (chopped into small pieces)
Two – Green Chillies
One – Tomato, Onion (finely chopped)
One Teaspoon Each Of – Ginger-Garlic Paste, Powdered Jaggery, Shazira, And Tamarind Extract
Half Teaspoon Each Of – Turmeric Powder, Red Chilli Powder, Hot Spice Powder
Eight To Ten – Curry Leaves
Salt As Required
Oil As Required
Wash the Bengal gram pulses well and put it to boil.
After the pulse boiled grind it to a paste to which add tamarind extract and water to make a broth. Keep it aside.
Heat oil in a deep frying pan, fry the pumpkin pieces and onion in oil.
Add turmeric powder, red chilli powder, ginger-garlic paste and salt. Stir all the ingredients well.
Then add the tomato pieces.
Pour some water and therefore allow it to boil on medium heat for ten minutes.
Put the pulse broth into the pan, add green chillies, shazira, powdered jaggery and hot spice powder.
Boil for about five more minutes.
Serve the dalcha hot with any biryani or flatbread.
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