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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/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/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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