Char Dal Ka Dalcha Recipe - The royal dal – made from a combination of four lentils.

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

Main Ingredients : Split Bengal gram (chana dal) ( चने की दाल ) , Split pigeon pea (toor dal or arhar dal)

Cuisine : Gujarati

Course : Dals and Kadhis

Char Dal Ka Dalcha

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Char Dal Ka Dalcha checkout Cholar Dal , Sindhi Dal , Ambe Dal , Sindhi Dal . You can also find more Dals and Kadhis recipes like Achari Amritsari Urad Dal, Sprouted Moong Kadhi , Urad Dal Kadhi, Rasam Powder. Or try out these recipes from Gujarati Cuisine like Paneer Capsicum nu Shaak, Sev Ganthia Saag, Sing nu Shaak, Singh Nu Shaak.

Char Dal Ka Dalcha Recipe Card

Char Dal Ka Dalcha
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Char Dal Ka Dalcha

  • 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.

How to make Char Dal Ka Dalcha

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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