This is a traditional Hyderabadi Vegetarian cuisine where Bottlegourd (Lauki) is cooked with chana dal (Bengal Gram), called "Kaddu Ka Dalcha". Kaddu means bottlegourd in the local lingo. Though there are many versions to it, it is generally cooked in the same way as Mutton Dalcha minus mutton, eggplants and potatoes.
It is also cooked sometimes with tuvar dal (pigeon pea lentil). It can be prepared in a soup form to be enjoyed with rice. Here in this recipe I kept it slightly semi-dry to be had with chapatti. Serve this delicious dish garnished with onion rings and coriander leaves. Please check for a step by step method with pictures to prepare it.
- 1/2 cup chana dal (Bengal Gram), soaked for 30 minutes
- 1 med. size bottlegourd, cubed
- 2 tbsp. oil
- 2 bay leaves
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 1 tsp. cumin seeds
- 1 large onion, chopped
- 1 tbsp. ginger-garlic paste
- 1 tomato, chopped
- 1/2 tsp. turmeric powder
- 1 tbsp. roasted coriander-cumin powder
- 1 tsp. garam masala powder
- 1 tbsp. red chili powder
- salt to taste
- 2 green chilies, slit
- 1 tsp. tamarind paste mixed with 1/2 cup water
- 1 tbsp. ghee (clarified butter)
- 1 tsp. mustard seeds
- 1 whole dry red chilies, broken in half
- 1 sprig curry leaves
- onion rings & coriander leaves to garnish
Heat oil in a pan and temper with the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
Add the onion and continue to fry till light brown. add the ginger-garlic paste, turmeric powder, coriander-cumin powder and garam masala powder mixed with 1/4 cup water. Saute till oil separates from the sides of the pan.
Add the tomatoes and fry till it is mashed fully. Now add the chopped bottlegourd, the drained chana dal and red chili powder. Saute for 2 minutes.
Add 1 1/2 cups water, slit green chilies and salt to taste. Pressure cook for 4-5 whistles. Add the tamarind water and simmer for 3-5 minutes on low flame. Keep aside.
Heat the ghee in a pan and temper with the dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves and switch off the flame.
Saute for a few seconds and pour this tempering on the prepared Kaddu Ka Dalcha. Garnish with onion rings and coriander leaves. Serve hot with plain Biryani, naan, tandoori roti or plain steamed rice.
Heat oil in a pan and temper with bay leaves, cumin seeds, cinnamon,
cardamoms and cloves.
Add onion and saute till light brown.
Add ginger-garlic paste, turmeric powder, coriander-cumin powder and garam
masala powder mixed with water.
Add tomatoes and red chili powder. Saute til the tomatoes are mashed nicely.
Add 1 1/2 cups water, salt and green chilies. Pressure cook for 4-5 whistles.
Heat ghee in a pan and temper with mustard seeds, red chili and curry leaves.
Saute for a few seconds. Pour this tempering on the cooked Dalcha.
Serve, garnished with onion rings and coriander leaves.