Dalcha is a recipe I used to eat along with biriyani from my childhood. The people from the place I grew up served Dalcha along with mutton biriyani in almost all marriages. So this dish will always be in the nostalgic list of my childhood. I got good neighbours when we were away from our relatives. They were the ones who introduced me to Dalcha.
After so many years, I tried the recipe which my mom had learnt to make. I used to be an observer when my mom used to prepare. I used to get a good feeling!😊 Usually, Dalcha is made with mutton. The mutton used to be with bones. The stock derived from cooking will also be included as they increase the taste.
Vegetarian and vegan chicken can be used for meatless Dalcha. This recipe easily occupies the homemade frozen vegan meals list and ensures enough zinc needed by vegans. These high-calorie meals satisfy the vegan’s daily requirement of protein too.
Nowadays I am using the chicken to include the meaty flavour. Here, I made a vegetarian version as I was planning this recipe for a freezer meal. Like other pulse recipes, this recipe freezes well.
Vegetarian dalcha requirements
Lentils are legumes that are packed with protein, high in fibre, and complex carbohydrates, while low in fat and calories. Lentils are nutrition powerhouses, flavorful, inexpensive and a staple in vegan and vegetarian recipes as they’re loaded with plant-based protein. I used pigeon pea and split Bengal gram in the vegetarian dalcha.
This recipe includes onion and tomato like any other Indian curries. Other than onion and tomato mango, drumstick and brinjal/eggplant is used to make the curry more nutritious and tasty. Potato can also be included.
The spices that are commonly used in Indian cooking is added here too. Cardamom, cinnamon, cloves and bay leaf are included.
Generic Indian masalas like coriander powder, chilli powder, cumin powder, garam masala, turmeric powder are included
Similar vegetarian curry recipes to try
Homemade vegetarian chili– A homemade high protein lentils stew loaded with vegetables and spiced with smoked paprika, oregano.
Tofu Japanese curry-A mild curry with vegetables and tofu made using homemade curry paste.
- Pigeon pea-1/4 cup
- Split Bengal gram-1/4 cup
- Turmeric powder-1/2 tsp
- Chilli powder-1/2 to 1 tsp
- Coriander powder-2 tbsp
- Cumin Powder-1/2 tsp
- Garam masala-1/2 tsp
- Ginger-garlic paste-1 1/2 tsp
- Cilantro leaves
- Cinnamon-2 inch stick
- Bay leaf-1
- Raw mango-1/2
- Pressure cook the split Bengal gram and pigeon pea with enough water for 4 whistles.
- Add oil in a hot pan. Add bay leaf, cinnamon, cardamom, cloves and fry till a nice aroma is present.
- Add onion and saute till the colour of onion changes into golden brown.
- Add ginger-garlic paste and saute for few more minutes. Add tomato with salt and cook well until the tomatoes become mushy.
- Add vegetable and cook for 2 more minutes.
- Now start adding coriander powder, chilli powder, cumin powder, turmeric powder, garam masala and make sure they have coated the vegetables.
- Add enough water and cook covered.
- When the vegetables are cooked 3/4, add the cooked, mashed split Bengal gram mixture. Adjust the water consistency according to your taste.
- Allow it to boil. Add cilantro leaves. Cook in low flame for 10 more minutes.
- Serve hot with Biryani, Ghee rice, Chapathi, rice roti, rice.
- I prepared the vegetarian version.
- Any meat can be added with the same recipe. If you are adding mutton, Precook the mutton in a pressure cooker and add along with cooked pigeon gram.
- If you are adding chicken, add along with vegetables.
This recipe can be included in an everyday cooking vegetarian recipe collection.
Similar curry recipes
Simple chicken curry-A chicken curry recipe made with Kampong chicken and simple spices.
Prawn masala-A masala recipe made using fresh prawns and pantry spices.
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