Dalcha can easily be called a silent killer. Yes famous among its peers yet not so well known outside its crowd. While everybody knows and raves about Biryani, not many may know how important a dalcha is, when you talk about Biryani. Especially when it’s a nonvegetarian biryani. Growing up in a nonvegetarian family I have often heard about Dalcha being talked about in reference to Biryani. Yet I never saw Amma preparing this often. It mostly belonged to the Muslim families, who make this with nonveg added to the gravy. So you can imagine I never got around tasting it.
Yet during one of my conversation with our family friends who are experts in making Dalcha including the Muslim biryanis, I came to know that not all of them make a dalcha with nonveg included. I was really so happy knowing that. Our family friend shared two recipes, one that I have kept aside for my book. The other one happens to be what Amma got from her. This is completely different from the other one, yet equally good.
As I was talking about how my hubby dear refuses to eat just plain Veg Biryani with Raitha, this is yet another gravy that has come to our rescue. We are still enjoying a relatively relaxed holiday with kids. Konda’s school reopens 1st of June and she will be getting her books by the last week. While I was dreading the fact that there will be loads of books literally that I have to cover, FIL has promised to come down to help me.
Coming to the recipe, this is very healthy as it has different vegetables added to it along with dal.
How to make Dalcha
1 cup Bottle Gourd chopped
3 medium Brinjal
1 medium Carrot
5 nos Beans
1 medium Potato
1 medium Tomato
1/2 cup Toor Dal
1/2 cup Chana Dal /Bengal Gram
For the paste
1 tsp Coconut Paste
3/4 tsp Poppy Seeds /Gasa Gasa powder
For the gravy
1/2 tsp Ginger Garlic Paste
1 marble size Tamarind
1 tsp Mustard Seeds
Curry Leaves handful
Method to prepare:
Wash and soak the dals for 10 mins.
Chop all the vegetables and keep it aside.
Make a smooth paste with coconut, cloves, cinnamon, and poppy seeds.
In a pressure cooker, take everything excluding the seasoning, add 1 cup water and pressure cook for 2 whistles, switch off.
Once pressure is all released, add the tamarind juice bring to boil.
Finally season the gravy with mustard, curry leaves.