Kaddu Ka Dalcha with Tuvar Dal (Bottlegourd Cooked with Pigeon Pea Lentil - Hyderabadi Cuisine)

 

         This is a traditional Hyderabadi cuisine where I have cooked Bottle Gourd with tuvar dal (split pigeon pea lentil) called "Kaddu Ka Dalcha." Kaddu means Lauki / Bottle Gourd in the local lingo. There are many versions to it. It is also cooked with Chana Dal (Bengal Gram Lentil).

          So today I have cooked with Tuvar Dal in a gravy form to be relished with steamed rice, plain biryani or Jeera Rice. It is cooked in the same way as Mutton Dalcha, minus the mutton, eggplants and potatoes.

           A tempering of mustard seeds, dry red chilly and curry leaves in ghee is poured over the cooked Dalcha and served, garnished with coriander leaves. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup Tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 1/2 of a medium bottle gourd, chopped into big pieces
• 2 tbsp. oil
• 1 tsp. cumin seeds / Shahjeera
• 2 green cardamoms
• 4 cloves
• 1" cinnamon stick
• 2 bay leaves
• 3 dry red chilies
• 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 sprig curry leaves
• 1 tbsp. 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 bottle gourd in required quantity of water for 2 whistles. Keep aside.

          Heat oil in a pan and temper with bay leaves, 2 dry red chilies, cardamoms, cinnamon, cloves and cumin seeds. After it stops crackling, add the onion and sauté till light brown.

          Now add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates.

          Add the chopped tomato and continue to sauté till they are mashed. Add the boiled dal, boiled bottle gourd and tamarind water.

          Simmer on a low flame for 2-3 minutes. Check the consistency. Add more water if the gravy is to be had with rice.
      
          Heat ghee and temper with mustard seeds and remaining red chili. After it stops spluttering, add the curry leaves and switch off the flame. 

          Pour this tempering over the prepared Dalcha. Garnish with coriander leaves. Serve with jeera rice, plain biryani or hot steamed rice.

                                 Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. 

                                 Whisk and keep aside. 

                             Pressure cook the chopped bottle gourd in required quantity of 

                             water for 2 whistles. Keep aside.

                          Heat oil & temper with bay leaves, 2 dry red chilies, cardamoms, 

                          cinnamon, cloves and cumin seeds.

                              After it stops crackling, add the onion and sauté till light brown.

                              Add ginger-garlic paste & all the dry spices mixed with 1/4 cup 

                              water. Sauté till the oil separates.

                           Add the chopped tomato & continue to sauté till they are mashed. 

                                Add the boiled dal, boiled bottle gourd and tamarind water.

                         Simmer on a low flame for 2-3 minutes. Check the consistency. Add 

                         more water if the gravy is to be had with rice.
      

                         Heat ghee & temper with mustard seeds and remaining red chili. After 

                         it stops spluttering, add the curry leaves and switch off the flame. 

                        Pour this tempering over the Dalcha & garnish with coriander leaves. 

                      Serve with jeera rice, plain biryani or hot steamed rice.