Dalcha Recipe- Sharmis Passion

Dalcha is a delicious side dish usually served with biryani. Dalcha is made by cooking lentils with seasoning spices, onions, tomatoes and vegetables or meat. It is an easy side dish for biryani, ghee rice or pulao. Learn how to make Dalcha with step by step pictures.

Dalcha is a popular side dish for biryani. I tasted Dalcha for the first time at their Perimas location in Trichy, I loved it. It is usually served with Kuska Biryani , Vegetarian Biryani, Nonveg Biryani Etcetera. I had promised to post this recipe when I posted Chicken Biryani, but time had other plans for me, but now I am finally here with this recipe. This is a vegetarian version of Chalna recipe, see my notes to make a non-veg version.

about dalcha

Dalcha is a common side dish served with biryani. Dalcha is usually made with meat but I have shared the vegetarian version here. Dalcha is a vegetarian alternative to non veg gravy for biryani and is easy to make. It is very tasty and goes well with idli, dosa, chapati.

Dalcha or Veg Dalcha is a vegetable stew made from lentils and vegetables. It is one of the Nawabi dishes and is the most commonly served side dish for biryani. Traditionally dalcha is made from meat and lentils, which is very aromatic and tasty. I have replaced the meat with vegetables and this version goes well with veg biryani and nonveg biryani.

Dalcha Ingredients

• Lentils – Toor dal and chana dal are used here which form the base of this gravy.
• onion, tomato -Onions and tomatoes are roasted with spicy spices.
• vegetables – In the veg version, brinjal and raw mango are used the most.
• spice powder – Red chilli powder and coriander powder are used.
• Tamarind – Tamarind paste is extracted by soaking tamarind in water.
• ginger garlic paste Ginger garlic paste is added for taste.
• coriander leaves – Coriander leaves are added for garnish, this improves the taste.
• Tadka – For tempering, whole spices like cinnamon, cloves and bay leaves along with fennel, curry leaves, green chillies are used.

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How to make Dalcha step by step

1. Heat oil in a pressure cooker – add the things under ‘tadka’, let it splutter, then add onion, ginger garlic paste and fry until light brown. Then add chopped tomatoes and fry until soft and raw smell comes out. Then add red chilli, coriander powder, salt as required and mix well.

2. Add the dal, stir vigorously, add about 1 cup of water and pressure cook for 4-5 whistles. Dal should be soft. Keep aside.

3. Heat oil in a pan, fry the brinjals until golden brown and half cooked, keep aside. Pour the dal mixture into a pan and heat. If the mixture is too thick then add water. When it starts boiling, add brinjal to it.

4. Add raw mango pieces, let it boil. Cover and cook until both the vegetables become soft. When the vegetables are cooked, add tamarind water to it and let it boil, then garnish with coriander leaves and close it.

Serve hot with biryani!

Expert Tips

• Add the required amount of water to dilute the curry as the vegetables cook. Do not add tamarind paste before cooking the vegetable.
• Curry thickens with time so switch off accordingly.
• Brinjal and raw mango are essential for this vegetable, so do not leave it.
• This curry also goes well with plain rice, kuska biryani, veg biryani etc.
• For a non-veg version, add the mutton pieces and bones along with the dal to pressure cook. Make sure to pressure cook until the mutton is completely cooked. If you want a non-veg version you can omit the brinjal. Other steps will remain the same.

serving and storage

Dalcha can be served with biryani, pulao or ghee rice. It keeps well in the refrigerator for up to 2 days, reheat and serve.

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