Name: Kaddu Ka Dalcha with Tuvar Dal - Hyderabadi Style recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3
Ingredients: 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; 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 dry red chilli; 1 sprig curry leaves; 1 tbsp. coriander leaves to garnish

ABOUT Kaddu Ka Dalcha with Tuvar Dal - Hyderabadi Style RECIPE

Being brought up in Hyderabad, the local food over there will always be close to my heart. I simply love the spicy and tangy recipes that are very common. One such dish which is my favourite is the Kaddu ka Dalcha cooked with tuvar dal. It brings back memories of this dal that I used to enjoy at my friends place. It can be relished with plain steamed rice, Kuska Biryani or Jeera Rice.

Ingredients Serving: 3

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
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 dry red chilli
1 sprig curry leaves
1 tbsp. coriander leaves to garnish

Instructions

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 1 cup water for 2 whistles. Keep aside.
Heat oil in a pan and temper with bay leaves, cardamoms, cinnamon, cloves and cumin seeds. After it stops crackling, add the onion and saute till light brown in colour.
Add the ginger-garlic paste and all the powdered spices mixed with 1/ cup water. Saute till oil separates.
Add the tomatoes and fry on low flame till they are well mashed up.
Add the boiled dal, boiled bottle gourd, tamarind water and salt. Simmer for 2-3 minutes.
Heat the ghee in a pan & temper with mustard seeds, dry red chilli and curry leaves. Pour this tempering on the prepared Dalcha and serve, garnished with coriander leaves.

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