Vegetable Dalcha Curry is a healthy and protein-rich lentil based curry recipe flavored with Garam Masala. Dalcha is served with biryani, pulao or roti. According to the main coarse, you can make it watery or thick. Toor dal can be replaced by masoor dal. Instead of adding many vegetables, try adding brinjal alone to prepare brinjal dalcha which is mainly served with biryani.
I made this curry in a clay pot which gives unique rustic flavor to the dish. This recipe is also one among the series of products I shot for Ancient Cookware. The other recipes are Chettinadu Mutton Curry, Dindigul Chicken Biriyani, Hyderabadi Veg Dum Biryani, Village Style Chicken Curry & Mint Peanut Chutney.
I have given the steps for curing the clay pots and also did a video which you can refer. Before using a Clay Curry Pot, wash it with a milk dish-washing liquid or water and rinse them well. After blotting dry with a kitchen towel, fill the pot with a few cups of rice stock water / kanji vellam or plain water and let it soak overnight. On following day, empty out the water and wash it again.
With a kitchen towel, wipe it and then grease with a generous amount of coconut oil or gingelly oil both inside and out. Put the pot on stove top and slowly bring up the heat until up to medium for about 5 minute. Let the pot cool completely, refill it with rice stock water or plain water and leave it overnight again. This procedure should be repeated for 3-4 days. After that, the pot can be used to cook.
Ancient Cookware’s products are so unique and amazing. Their Clay curry pots can be used in the oven, stove top or direct fire. The pots are unglazed and 100 % Eco Friendly, totally free of any toxic materials or lead. I have tried their curry pots (7-inch, 8-inch, 9-inch, 10-inch), small biryani pot and yogurt pot.
Those who wish to buy products from Ancient Cookware, let it be indian pots or any products from their store, can avail a discount of 5 % by using coupon code : Preeti. You need to use this code at the time of checkout.
Some of the lentils based recipes shared in my blog, Mutton Dalcha / Hyderabad style Mutton and Red lentils curry, Murgh Channa Dal, Panchratani Dal, Chicken Haleem & Rajasthani Dal Baati. If you try any of my recipes, do share your feedback with us.
Vegetable Dalcha Recipe Card
- ¼ cup split pigeon peas / toor dal / tuvaram paruppu
- 2 tbsp split bengal gram / channa dal / kadalai paruppu
- ¼ cup tamarind water
- 1 medium sized potato – chopped
- 1 cup cauliflower florets
- ¼ cup fresh green peas
- ½ cup chopped beans
- 2 carrot - chopped
- 1 medium sized onion – chopped
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric powder
- ½ tsp red chili powder
- asofoetida – a pinch
- ½ tsp garam masala
- Salt to taste
- 3 cloves
- ½ cinnamon stick
- 2 green cardamom
- ½ tsp black cumin seeds
- 1 tbsp chopped coriander leaves
- 2 dry red chilies
- 2 tbsp finely chopped garlic
- ¼ tsp cumin seeds
- ¼ tsp fenugreek seeds
- 1 stick curry leaves
- Take a clay pot and fill with 2 cup water. Heat it on low flame. Once water starts boiling, add split pigeon peas and split Bengal gram. Keep a ladle in pot and partially cover the pot with a lid (it avoids the overflow of water). Let it cook for 15-20 minutes on low-medium flame.
- Meanwhile, take another clay pot and heat on low flame. Add 2 tbsp oil. Add cloves, cardamom, cinnamon and black cumin seeds. Now, add chopped onions and asofoetida. Cook for a while. Add ginger-garlic paste, chopped vegetables and mix well everything.
- Now, add turmeric powder, chili powder, garam masala and little salt. Add 2 cup water and cook it covered for 10 minutes on low-medium flame. Now, add tamarind water and cook for another 5 minutes. Check for the dal cooking in another pot. Mash them with the ladle and add to the vegetable curry.
- Stir everything well and add salt to taste. Check for the spice and correct at this stage. Cook it covered for another 5-8 minutes. Add more water if needed, as the curry becomes thick after some time. Switch off the flame.
- For tempering, heat 1 tbsp oil in a pot or Kadai. Temper mustard seeds, dry chilies, curry leaves, fenugreek seeds and cumin seeds. Add this tempering to the vegetable dal. Serve hot with biryani, pulao or roti.