How to make Char Dal Ka Dalcha -
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
For more recipes related to Char Dal Ka Dalcha checkout Cholar Dal , Sindhi Dal, Sindhi Dal, Chana Dal in Coconut Gravy . You can also find more Dals and Kadhis recipes like Kiri Hodi Lauki Moong Dal Dal Dhokli Palak Milakootal
Char Dal Ka Dalcha Recipe Card
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.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Char Dal Ka Dalcha Recipe
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.
Nutrition Info
Calories : 347.6 Kcal
Carbohydrates : 40.82 gm
Protein : 9.97 gm
Fat : 16.77 gm
Other : 2.11
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
