This is a traditional Hyderabadi cuisine where I have cooked Bottlegourd with tuvar dal (split pigeon pea lentil) called "Kaddu Ka Dalcha." Kaddu means Lauki / Bottlegourd in the local lingo. There are many versions to it. It is cooked either with Chana Dal (Bengal Gram Lentil) or Tuvar Dal (Pigeon Pea Lentil).
So today I have cooked with Tuvar Dal in a gravy form to be relished with plain steamed rice, Khushka Biryani or Jeera Rice. It is cooked in the same way as Mutton Dalcha, minus the mutton, eggplants and potatoes.
In my previous post, I cooked with Chana Dal in a semi dry form to be enjoyed with any Indian bread. A tempering of mustard seeds, dry red chilly and curry leaves in ghee is poured to the cooked Dalcha and served, garnished with coriander leaves. Please check for a step by step method with pictures to prepare it.
- 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
- 1/2 of a medium bottlegourd, chooped into big pieces
- 2 tbsp. oil
- 1 tsp. cumin seeds / shahjeera
- 2 green cardamoms
- 4 cloves
- 1" cinnamon stick
- 2 bay leaves
- 1 onion, chopped
- 1 tbsp. ginger-garlic paste
- 1 tbsp. roasted coriander-cumin powder
- 1/2 tsp. turmeric powder
- 1 tsp. garam masala powder
- 1 tbsp. red chili powder
- 1 tomato, chopped
- salt to taste
- 1 tsp. tamarind paste mixed with 1/2 cup water
- 1 tbsp. ghee
- 1 tsp. mustard seeds
- 1 dry red chilly
- 1 sprig curry leaves
- coriander leaves to garnish
Pressure cook the dal in 1 1/2 cups water for 4-5 whistles. Whisk and keep aside. Pressure cook the chopped bottlegourd in 1 cup water for 2 whistles. Keep aside.
Heat oil in a pan and temper with bay leaves, cardamoms, cinnamon, cloves and cumin seeds. After it stops crackling, add the onion and saute till light brown in colour.
Now add the ginger-garlic paste, turmeric powder, coriander-cumin powder, garam masala powder and red chili powder mixed with 1/4 cup water. Saute till oil separates.
Add the chopped tomato and continue to saute till they are mashed. Add the boiled dal, bottlegourd, salt to taste and tamarind water.
Simmer on low flame for 2-3 minutes. Check the consistency . Add more water if gravy is desired to be had with rice.
Heat ghee in a pan and temper with mustard seeds and red chilly. 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 Dalcha. Garnish with coriander leaves. Serve with jeera rice, khushka biryani or plain steamed rice.
Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms,
cloves and cumin seeds.
Add the onion and saute till light brown.
Add the ginger-garlic paste and all the powdered spices mixed with
1/ cup water. Saute till oil separates.
Add the tomatoes and fry on low flame till they are well mashed up.
Add the boiled dal, boiled bottlegourd, tamarind water and salt.
Simmer for 2-3 minutes.
Heat the ghee in a pan and temper with mustard seeds, dry red chilly
and curry leaves. Pour this tempering on the prepared Dalcha and
serve, garnished with coriander leaves.