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Kaddu Ka Dalcha - Hyderabadi Style

Sep-13-2017
Bethica Das
30 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Kaddu Ka Dalcha - Hyderabadi Style RECIPE

This is a traditional Hyderabadi Vegetarian cuisine where Bottlegourd (Lauki) is cooked with chana dal (Bengal Gram), called "Kaddu Ka Dalcha". Kaddu means bottlegourd in the local lingo. Though there are many versions to it, it is generally cooked in the same way as Mutton Dalcha minus mutton, eggplants and potatoes. It is also cooked sometimes with tuvar dal (pigeon pea lentil). It can be prepared in a soup form to be enjoyed with rice. Here in this recipe I kept it slightly semi-dry to be had with chapatti. Serve this delicious dish garnished with onion rings and coriander leaves.

Recipe Tags

  • Veg
  • Easy
  • Eid
  • Telangana
  • Pressure Cook
  • Main Dish
  • Egg Free

Ingredients Serving: 3

  1. 1/2 cup chana dal (Bengal Gram), soaked for 30 minutes
  2. 1 medium size bottle gourd, cubed
  3. 2 tbsp. oil
  4. 2 bay leaves
  5. 1" cinnamon
  6. 2 green cardamoms
  7. 4 cloves
  8. 1 tsp. cumin seeds
  9. 1 onion, chopped
  10. 1 tbsp. ginger-garlic paste
  11. 1 tomato, chopped
  12. 1/2 tsp. turmeric powder
  13. salt to taste
  14. 1 tbsp. roasted coriander-cumin powder
  15. 1 tsp. garma masala powder
  16. 1 tbsp. red chili powder
  17. 2 green chilies, slit
  18. 1 tsp. tamarind paste mixed with 1/2 cup water
  19. 1 tbsp. ghee
  20. 1 tsp. mustard seeds
  21. 1 whole dry red chilies, broken in half
  22. 1 sprig curry leaves
  23. onion rings & coriander leaves to garnish

Instructions

  1. Heat oil in a pan and temper with the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
  2. Add the onion and continue to fry till light brown. add the ginger-garlic paste, turmeric powder, coriander-cumin powder and garam masala powder mixed with 1/4 cup water. Saute till oil separates from the sides of the pan.
  3. Add the tomatoes and fry till it is mashed fully. Now add the chopped bottlegourd, the drained chana dal and red chili powder. Saute for 2 minutes.
  4. Add 1 1/2 cups water, slit green chilies and salt to taste. Pressure cook for 4-5 whistles. Add the tamarind water and simmer for 3-5 minutes on low flame. Keep aside.
  5. Heat the ghee in a pan and temper with the dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves and switch off the flame.
  6. Saute for a few seconds and pour this tempering on the prepared Kaddu Ka Dalcha. Garnish with onion rings and coriander leaves. Serve hot with plain Biryani, naan, tandoori roti or plain steamed rice.

Reviews (1)  

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Deepika Rastogi
Sep-15-2017
Deepika Rastogi   Sep-15-2017

It's quite interesting.

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