Navigation

Dalcha (vegetarian)

Dalcha (vegetarian)

Published on June 17, 2020 | In | By
0 Comments
    • Difficulty Level

This vegetarian version of the Dalcha happened completely by accident. We had added the mutton (marrow bone) for the biriyani and didn’t have any leftover to make the Dalcha.  But we did have plenty of small baby egg plants which were tender and seemed perfect for a light gravy.

As mentioned before I enjoy cooking with this vegetable ,especially when it is grown in house. This recipe has been adapted from Hazeena Seyad’s ‘Ravuthar Recipes’ Cookbook.  It is most definitely an adaptation only and not a full representation of the recipe. We didn’t have any green mango or drumstick so this recipe is minus all of that.

 

 

The reason I am sharing this is because despite all the missing ingredients , this turned out to be one of the most delicious accompaniments to a Pallakad mutton biriyani. It tasted so good that it inspired me to add a mint chutney to the biriyani & dalcha menu.

The mint chutney idea has a bit of a story behind it. A few of us friends were on our way back to Coimbatore from Pollachi when we decided to stop for lunch (it was a Sunday) at a restaurant on the highway. Our companions from Pollachi spoke highly of the biriyani served there. Not that we needed prompting but it seemed an ideal pit stop since none of us were in any hurry to get back,that day. The biriyani and Dalcha were really delicious, high on flavour and low on spice and that hard hitting taste of garam masala was thankfully absent. There was a small shallow dish of a green chutney that was also placed on the table. The owner told us that a Sunday biriyani meal in their Muslim household was never eaten without the pudhina chutney. All of the recipes came from his grandparents’ kitchen. It was a meal to remember.

A few weeks ago a friend was telling us that in their family it is a practice to include a chutney dish to go with certain specific rice dishes.  Being someone who loves the puli saadham and getti chutney combo this idea has stayed on my mind since then. I don’t think I will switch from this version of the Dalcha simply because it is so versatile and is delicious eaten with plain rice or coconut rice , the next day.

Or …. even in the event that I do make the meat stock version, this vegetarian recipe is still a keeper.

 

Recipe Rating

  • (0 /5)
  • 0 ratings

, , , ,

Recipe
    Text size

Ingredients

  • Thuvar Dal (pigeon pea lentils)- 3/4 C washed and soaked for 20 minutes
  • Channa Dal (Bengal gram)-1/2 C (washed and soaked for 20 minutes)
  • Brinjal/egg plants-1/4 kg cut into long slices
  • Onion- 1 big finely,sliced
  • Small onions/shallots- 1 C, crushed
  • Green chillies-4 whole -make a small slit in the middle
  • Tomatoes- 2 chopped
  • Coriander leaves- 1/4 C chopped
  • Red chilli powder-1 tsp
  • Cumin powder-1/2 tsp
  • Coriander powder-1/2tsp
  • Tamarind pulp-2 Tbsp ,thick
  • Ginger and garlic paste-1/2 tsp
  • Coconut paste-4 Tbsp (fresh coconut ground with a little water)
  • Cold pressed sesame Oil- 1 tsp
  • Salt to taste , Water- 3 C
  • Fennel (saunf) powder- 1/4 tsp
  • TEMPERING INGREDIENTS
  • Fenugreek seeds (methi)-1/4 tsp
  • Cumin seeds-1/4 tsp
  • Urad dhal/white lentils-1/2 tsp
  • Curry leaves-10-12
  • Small onions-5-7, chopped
  • ginger garlic paste-1/2 tsp
  • Cold pressed sesame oil- 1 Tbsp
  • Mustard seeds-1/2tsp

Instructions

  1. Soak a lemon sized ball of tamarind in 1/2 C warm water for 20 minutes. Squeeze well and extract the thick pulp. Drain the lentils and set aside.
  2. Heat oil in a pressure cooker .Add the crushed small onions, sliced big onion and saute' until the onions are translucent. Add the ginger and garlic paste and green chillies and saute' for a few seconds.
  3. Add the soaked and drained lentils, the brinjals, tomatoes, red chilli powder, cumin powder,coriander powder ,salt and mix well. Add the water and let it come to a boil. Cover with the lid, add the weight and pressure cook for 2 whistles. Let the pressure release on its own.
  4. Open the lid and check seasoning. Adjust if necessary. Turn the flame on low. Add the fennel powder,tamarind paste, coconut paste and let it come to a boil. Add the coriander leaves and mix. Taste. The salt, spice and sour needs to be a little more than necessary.This will get balanced out when adding the tempering ingredients. Switch off the flame.
  5. Take a smaller vessel for tempering,add and heat oil .Add the mustard seeds, let it splutter, add the fenugreek seeds, cumin seeds, white lentils and curry leaves and saute' for a few seconds . Add the small onions and ginger garlic paste and saute' until golden.Pour this mixture into the Dal and vegetable gravy inside the cooker. Mix well.
  6. Take a small ladle of the Dalcha and swirl it in the vessel used for tempering so that it absorbs all the flavours. Pour it back into the cooker. Mix.
  7. Serve hot with biriyani , raita and mint chutney.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Post a Comment