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Char Dal Ka Dalcha

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The royal dal – made from a combination of four lentils.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

Char Dal Ka Dalcha

Main Ingredients

Split Bengal gram (chana dal), Split pigeon pea (toor dal or arhar dal)

Cuisine

Gujarati

Course

Dals and Kadhis

Level Of Cooking

Medium

Calories

347.6

Carbohydrates

40.82

Protein

9.97

Fat

16.77

Fibers

2.11

Ingredients

  • Split Bengal gram (chana dal) soaked
    1/4 cup
  • Split pigeon pea (toor dal or arhar dal) soaked
    1/4 cup
  • Masoor dal soaked
    2 tablespoons
  • Moong dal soaked
    2 tablespoons
  • Turmeric powder
    1 teaspoon
  • Red chilli powder
    1 1/2 teaspoon
  • Salt
    to taste
  • Oil
    2 tablespoons
  • Onion
    3 medium
  • Green chilli
    2
  • White pumpkin
    400 grams
  • Garlic
    6-8 cloves
  • Ginger paste
    1 teaspoon
  • Dried red chilli
    3-4
  • Tamarind pulp
    1 tablespoon
  • Pure ghee
    2 tablespoons
  • Cumin seeds
    1 teaspoon
  • Curry leaves
    12-15

Method

Step 1


Drain and put chana dal, toor dal, masoor dal, moong dal, ½ tsp turmeric powder, red chilli powder and salt in a pressure cooker.

Step 2


Add 2 cups water and cook under pressure till 3 whistles are given out.

Step 3


Meanwhile heat oil in a non stick pan. Slice onions and add and sauté. Slit green chillies.

Step 4


Peel and cut white pumpkin into ½ inch pieces. Chop garlic.

Step 5


When onions brown, add ginger paste and sauté for 2 minutes.

Step 6


Break or cut dried red chillies into smaller pieces.

Step 7


Add green chillies to the pan and sauté. Add pumpkin, salt and cover and cook till pumpkin is nearly done.

Step 8


Open the cooker when the pressure reduces completely, add the dals to the pumpkin mixture and cook till pumpkin becomes soft.

Step 9


Add tamarind pulp and remaining turmeric powder and mix well.

Step 10


Heat ghee in a small non stick pan, add cumin seeds, garlic, red chillies and curry leaves, sauté for half a second, add to the dal and cover immediately to trap the flavours.Serve hot.

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