Kaddu Ka Dalcha with Tuvar Dal (Bottlegourd Cooked with Pigeon Pea Lentil - Hyderabadi Cuisine)

          This is a traditional Hyderabadi cuisine where I have cooked Bottle Gourd with tuvar dal (split pigeon pea lentil) called "Kaddu Ka Dalcha." Kaddu means Lauki / Bottle Gourd in the local lingo. There are many versions to it. It is cooked either with Chana Dal (Bengal Gram Lentil) or Tuvar Dal (Pigeon Pea Lentil).

          So today I have cooked with Tuvar Dal in a gravy form to be relished with steamed rice, Kuska Biryani or Jeera Rice. It is cooked in the same way as Mutton Dalcha, minus the mutton, eggplants and potatoes.

          In my previous post, I cooked with Chana Dal in a semi dry form to be enjoyed with any Indian bread. A tempering of mustard seeds, dry red chilly and curry leaves in ghee is poured to the cooked Dalcha and served, garnished with coriander leaves. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup Tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 1/2 of a medium bottle gourd, chopped into big pieces
• 2 tbsp. oil
• 1 tsp. cumin seeds / Shahjeera
• 2 green cardamoms
• 4 cloves
• 1" cinnamon stick
• 2 bay leaves
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• 1 tomato, chopped
• salt to taste 
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tbsp. ghee
• 1 tsp. mustard seeds
• 1 dry red chili
• 1 sprig curry leaves
• 1 tbsp. coriander leaves to garnish

          Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside. Pressure cook the chopped bottle gourd in 1 cup water for 2 whistles. Keep aside.

          Heat oil in a pan and temper with bay leaves, cardamoms, cinnamon, cloves and cumin seeds. After it stops crackling, add the onion and sauté till light brown in colour.

          Now add the ginger-garlic paste, turmeric powder, coriander-cumin powder, garam masala powder and red chili powder mixed with 1/4 cup water. Sauté till oil separates.

          Add the chopped tomato and continue to sauté till they are mashed. Add the boiled dal, bottle gourd, salt to taste and tamarind water.

          Simmer on low flame for 2-3 minutes. Check the consistency . Add more water if gravy is desired to be had with rice.
      
          Heat ghee and temper with mustard seeds and red chilies. After it stops spluttering, add the curry leaves and switch off the flame. Sauté for a few seconds.

          Pour this tempering on the prepared Dalcha. Garnish with coriander leaves. Serve with jeera rice, khushka biryani or steamed rice.


   

     
                    Heat oil & temper with bay leaves, cinnamon, cardamoms, cloves &
                    cumin seeds.

                                Add onion & sauté till light brown.

                   Add ginger-garlic paste & all dry spices mixed with 1/ cup water. Sauté 
                   till oil separates.
                         

                            Add tomatoes & fry on low flame till they are well mashed up.

                   Add boiled dal, boiled bottle gourd, tamarind water & salt. Simmer for
                   2-3 minutes.

                    Heat ghee & temper with mustard seeds, dry red chili & curry leaves. 
               Pour this tempering on the Dalcha & serve, garnished with coriander leaves.