Vegetable Dalcha Curry
Prep time
Cook time
Total time
Vegetable Dalcha Curry is a healthy and protein-rich lentil based curry recipe flavored with Garam Masala.
Recipe type: Main
Cuisine: South Indian
Serves: 4
  • 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
For tempering
  • 2 dry red chilies
  • 2 tbsp finely chopped garlic
  • ¼ tsp cumin seeds
  • ¼ tsp fenugreek seeds
  • 1 stick curry leaves
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by Jopreetskitchen at