Chicken Dalcha - Hyderabadi style

 

         This is a very popular and a delicious Chicken Curry - Hyderabadi style, which is often had as a side dish with plain biryani or bagara rice. It also tastes awesome with naan, tandoori roti or steamed rice. In this recipe, Chicken is cooked with chana dal and bottle gourd. Sometimes potato and eggplants are also added. Various other lentils are also made use of in this recipe, but the most common is the Chana dal.

          

           This amazing dish is best suited for special occasions, like Eid or wedding. It tastes both - tangy and spicy. A tempering of chopped garlic, curry leaves, slit green chilies and chopped coriander leaves in ghee is poured over the final product. So check out the step by step pictorial recipe to prepare this great party recipe.

Marination - 

• 500 gms. chicken on bones, washed and drained
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1-2 tbsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. salt or to taste
• 1/2 cup yoghurt

Other Ingredients - 

• 1/2 cup chana dal, soaked for 30 minutes
• 1/2 of a medium size bottle gourd, diced
• 2-3 tbsp. oil
• 2 dry red chilies
• 1" cinnamon stick
• 3-4 green cardamoms
• 5-6 cloves
• 2-3 bay leaves
• 1 onion, chopped

Tempering - 

2 tbsp. ghee

2 green chilies, slit

3-4 garlic cloves, chopped

2-3 tbsp. coriander leaves, chopped

1 sprig curry leaves

           Marination - Marinate the chicken with all the mentioned ingredients for 2-3 hours. 

           Boil the soaked chana dal in 1 & 1/2 cups water for 2-3 whistles. Once the pressure is released, add the diced bottle gourd to it and pressure cook for only one whistle. Keep aside. 

           Gravy - Heat oil in a pan and temper with dry red chilies, cinnamon, bay leaves, cardamoms and cloves. Sauté for a few seconds. Add onion and fry on a low flame till light brown.

          Add the marinated chicken and sauté till the oil separates. Now add 1/2 cup water and cook, covered till the chicken is almost done. 

          Add the cooked lentil and give it a mix. Adjust the consistency by adding some hot water as required. Cover and cook again for 8-10 minutes on a low to medium flame. When done, transfer to a serving dish.

         Tempering - Heat ghee in a pan and temper with chopped garlic, slit green chilies, chopped coriander and curry leaves. Sauté for a few seconds and then switch off the flame. Pour this tempering over the cooked Chicken Dalcha. 

          Garnish with coriander leaves and sliced lemon. Serve with plain Biryani, steamed rice, naan or tandoori roti for an exotic meal.

     Marinate the chicken with all the mentioned ingredients for 2-3 hours.

              Boil the soaked chana dal in 1 & 1/2 cups water for 2-3 whistles.

Once the pressure is released, add the diced bottle gourd to it & pressure cook for only one whistle. Keep aside. 

Heat oil in a pan & temper with dry red chilies, cinnamon, bay leaves, 

cardamoms & cloves. Sauté for a few seconds. 

                       Add onion and fry on a low flame till light brown.

                   Add the marinated chicken & sauté till the oil separates.

       Add 1/2 cup water & cook, covered till the chicken is almost done. 

Add the cooked lentil & give it a mix. Adjust the consistency by adding some hot water as required. Cover & cook again for 8-10 minutes on a low to medium flame. When done, transfer to a serving dish.

            Heat ghee & temper with chopped garlic, slit green chilies, chopped  coriander & curry leaves. Sauté for a few seconds & then switch off the flame.

                     Pour this tempering over the cooked Chicken Dalcha. 

               Garnish with coriander leaves & sliced lemon. Serve with plain 

          Biryani, steamed rice, naan or tandoori roti for an exotic meal.

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.

Baingan Ka Dalcha

       
          This is a traditional Hyderabadi cuisine where eggplants are cooked along with tuvar dal (split pigeon pea lentil) called "Baingan Ka Dalcha." Baingan means Eggplant / Brinjal in the local lingo. It can also be cooked with Chana Dal (Bengal Gram Lentil).

           There are many versions to this tangy eggplant - lentil gravy. However, I have cooked with Tuvar Dal. which is a perfect side dish to pulao, biryani, plain steamed rice or Jeera Rice. It is cooked in the same way as Mutton Dalcha and kaddu (Bottle Gourd) dalcha. the two other popular Hyderabadi dishes. 

          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 long eggplant, chopped 
• 2-3 tbsp. oil
• 2 green cardamoms
• 4 cloves
• 1" cinnamon stick
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. roasted coriander powder
• 1 tsp. 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
• 2-3 green chilies2
• 2 tbsp. mint leaves, chopped 
• 1 tbsp. ghee
• 1 tsp. mustard seeds
• 1 dry red chilli
• 1 sprig curry leaves
• 1 tbsp. coriander leaves, chopped

           Pressure cook the dal in 2 cups water for 4-5 whistles. Whisk and keep aside.

          Heat oil in a pan and temper with cardamoms, cinnamon and cloves. After it stops crackling, add the onion and salute till light brown in colour.

          Now add the ginger-garlic paste and fry for a minute. Then add all the dry spices (except salt). Sauté for a minute.

          Add the chopped tomato and fry for a minute more. Add the chopped eggplants and fry till half done. 

          Add the boiled dal. salt to taste, tamarind water, mint leaves and green chilies. Bring it to a boil and simmer till the eggplants are well cooked. 

          Check the consistency. Add extra water if more gravy is desired. When done, switch off the flame and keep aside. 
      
          Heat ghee and temper with mustard seeds and red chilies. After it stops spluttering, add the curry leaves and switch off the flame. 

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

                    Heat oil & temper with cardamoms, cinnamon & cloves. After it stops 
                    crackling, add the onion & sauté till light brown in colour.

                                 Add ginger-garlic paste & fry for a minute. 

                                Add all dry spices (except salt). Sauté for a minute.

                                 Add chopped tomato & fry for a minute more. 

                                  Add chopped eggplants & fry till half done. 

                                 Add boiled dal. salt to taste,

                                  tamarind water,

                           mint leaves & green chilies. Simmer till eggplants are well cooked. 

                Heat ghee & temper with mustard seeds & red chilies. Then add curry leaves 
                and switch off the flame. 

                      Pour this tempering on the prepared Dalcha. 

                 Garnish with coriander leaves. Serve with jeera rice, plain biryani or hot 
                 steamed rice.

Mutton Dalcha (Mutton Curry cooked with Veggies - Hyderabadi Style)

           This is a very popular and a delicious Mutton Curry - Hyderabadi style, which is often had as a side dish with plain biryani. It also tastes awesome with naan, tandoori roti or steamed rice. In this recipe, Mutton  is cooked with chana dal, bottle gourd, potato and eggplants. 

          It tastes both - tangy and spicy. A tempering of mustard seeds, curry leaves and red chili powder in ghee is poured over the final product. So check out the step by step pictorial recipe to prepare this delicacy.

• 300 gms. mutton on bones, washed and drained
• 1/2 cup chana dal, soaked for 30 minutes
• 2 tbsp. oil
• 1 tsp. shahjeera
• 1" cinnamon stick
• 3-4 green cardamoms
• 5-6 cloves
• 2 bay leaves
• 1/2 of a medium size bottle gourd, chopped
• 2 long eggplants, chopped
• 1 potato, chopped   
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tomato, chopped
• 1 tsp. turmeric powder
• 1-2 tbsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tbsp. ghee 
• 1 tsp. mustard seeds
• 1-2 sprigs curry leaves
• 1 tsp. red chili powder for tempering
• coriander leaves, sliced lemon & fresh chili to garnish (opt)

          Heat oil in a pan and temper with shah jeera, cinnamon, bay leaves, cardamoms and cloves. Sauté for a few seconds. Add onion and fry on a low flame till light brown.

          Add the ginger-garlic paste, coriander-cumin powder, turmeric powder, red chili powder and garam masala powder mixed with 1/3 cup water.

          Sauté till the oil separates. Add the tomato and continue to sauté till it is mashed completely. Add the mutton and salt and sauté till dry.

          Add the soaked chana dal, chopped eggplants, potato, bottle gourd and 2 cups water. Pressure cook for 20-25 minutes on a low flame after the first whistle.

         Heat ghee in a pan and temper with mustard seeds and curry leaves. After it stops spluttering, switch off the flame and add red chili powder. Stir well and pour this tempering over the cooked Mutton Dalcha. 

          Garnish with coriander leaves, sliced lemon and fresh chili. Serve with plain Biryani, steamed rice, naan or tandoori roti for an exotic meal.

                   Heat oil & temper with shah jeera, cardamoms, cinnamon, cloves & bay leaves.

                                 Add onion & sauté till light brown.

                    Add ginger-garlic paste, turmeric powder, coriander-cumin powder, garam
                     masala powder & red chili powder mixed with 1/3 cup water.

                                Sauté till oil separates from sides of the pan.

                                 Add chopped tomatoes & continue to fry till mashed well.

                                  Add mutton & salt. Fry on low flame till dry.

                                Add soaked dal, chopped potato, bottle gourd & eggplants.

                       Add 2 cups water. Pressure cook for 25 minutes on a low flame after 

                       the first whistle.

 

                     
                                  Heat ghee & temper with mustard seeds & curry leaves.
   

                                  Add red chili powder & switch off the flame.

                    Pour the tempering over the Mutton Dalcha. Garnish with coriander leaves,
                    sliced lemon and fresh chili. Serve with plain Biryani for an exotic meal.