Learn how to make delicious and flavorful Veg Dalcha recipe with detailed step by step pictures. Dalcha recipe - simple and quick side dish for biryani, ghee rice and pulao!
In a bowl add ¼ cup toor dal, ¼ cup chana dal and 1 onion chopped & 1 tomato chopped with enough water.
Pressure cook for 4-5 whistles until the dal is soft. Mash it and set aside.
In a thick pan heat 1 tablespoon oil. Add ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds, 2 cloves, 2 cardamoms and 1 cinnamon stick. As they begin to splutter, add ¼ teaspoon asafoetida along with 2 green chillies cut in half and few fresh curry leaves. Fry for a minute.
Add 1 large onion finely chopped. Fry on low flame until they are translucent.
Now add 1 teaspoon ginger garlic paste and cook until the raw smell is gone for 2-3 minutes.
Next add 3 brinjals chopped and 1 potato chopped.
Add ½ teaspoon turmeric powder and salt as needed for the curry. Fry the vegetables on low flame for 4-5 mins.
Add ~1 to 1.5 cups of water to cook the vegetables. Cook covered for 4-5 mins.
Now add ½ to 1 teaspoon red chilli powder and ¼ teaspoon garam masala powder.
Cook for 3-4 mins and then add the cooked dal mixture.
Mix well and continue cooking on low flame.
Meanwhile grind ⅓ cup fresh coconut chopped/grated with little water into a smooth paste.
Add it to the boiling dalcha and 1 teaspoon tamarind extract.
As the curry begins to boil, keep it covered and cook on low flame for 12-14 mins.
When it comes together, add 2-3 stalks of coriander stalks roughly chopped along with few curry leaves chopped. Remove from heat.
Adjust the quantity of red chilli powder depending on the spice preference. Note that Kashmiri red chilli powder should not be used for this recipe.
Add any mixed vegetables depending on the preference and availability. Drumsticks add a great flavor to the dalcha – I didn’t have any, so I skipped adding them.