Pumpkin Dalcha

Name: Pumpkin Dalcha
Total time: 2400 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: FOR TENDERIZING DAAL-; 1 1/4 cups Pigeon Pea Lentils or Toor Daal; 1/2 tsp Ginger Garlic Green Chilli paste; 1/2 tsp Turmeric powder; 1/2 tsp Salt; 2-3 whole Green Chillies; 2 cups water; FOR THE MUTTON BONE-IN-; 5 tbsp Oil; 1 large chopped Onion; 2 tsp Red Chilli powder; 1 tsp heaped Ginger Garlic Green Chilli paste; 1/2 tsp Turmeric powder; 1 tsp Salt; 1 cup water; VEGETABLES TO BE ADDED-; 3-4 chopped Tomatoes; 3 cups cubed Green Pumpkin; FOR TAMARIND WATER-; 1/4 cup Dry Tamarind; 1 1/2 cups water; FOR ADDING AT LAST-; 1 bunch chopped Coriander Leaves; 2 sprigs Curry Leaves; 1 tsp Caraway Seeds or Shahjeera; 1 Cinnamon stick; 2-3 partially crushed Green Cardamoms; 1/2 tsp Garam Masala

ZMA @zesty5

#SF
#cookpadindia
#innovative
A Daal recipe with a difference, Dalcha is synonymous to Hyderabad City. As an innovative twist, this one is made by me with Pumpkin for a change. This is purely a delight if made with Mutton. It tastes absolutely yum. It can be relished with any Vegetarian side dish or Fried items or even our Indian good old Poppadoms. Traditionally in this particular Daal recipe, Mutton Bone-in plus Daal and the Bottle Gourd are cooked separately and then combined together for that delicious dish called as Dalcha here. And in this particular one that i have shared here, Pumpkin is used. I usually combine two or even more Lentils for that extra amount of Protien content that is so very rich. You can make it with your favourite one's too taking them in equal proportions. All those Vegetarians out there, do try this amazing Dalcha recipe and enjoy your meals.
It's a most popular one here in the City and is enjoyed on all special occasions and family get togethers with Bagara Khana, Phalli Gosht (Green Beans with Mutton Bone-in), Tala huwa Gosht, Shami Kababs etc. It's actually a versatile dish. Popularly paired with Bagara Khana, it's a winner hands down.
So let's get started,
Happy Cooking Friends!

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

35-40 minutes

6-7 servings

FOR TENDERIZING DAAL-
1 1/4 cupsPigeon Pea Lentils or Toor Daal
1/2 tspGinger Garlic Green Chilli paste
1/2 tspTurmeric powder
1/2 tspSalt
2-3whole Green Chillies
2 cupswater
FOR THE MUTTON BONE-IN-
5 tbspOil
1large chopped Onion
2 tspRed Chilli powder
1 tspheaped Ginger Garlic Green Chilli paste
1/2 tspTurmeric powder
1 tspSalt
1 cupwater
VEGETABLES TO BE ADDED-
3-4chopped Tomatoes
3 cupscubed Green Pumpkin
FOR TAMARIND WATER-
1/4 cupDry Tamarind
1 1/2 cupswater
FOR ADDING AT LAST-
1 bunchchopped Coriander Leaves
2 sprigsCurry Leaves
1 tspCaraway Seeds or Shahjeera
1Cinnamon stick
2-3partially crushed Green Cardamoms
1/2 tspGaram Masala

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Steps

35-40 minutes

1

Heat oil in a pressure cooker. Saute onion with ginger garlic green chilli paste until light brown and done. To this add turmeric and red chilli powder. Also add some salt. And then add the mutton bone-in. Mix well and pressure cook with about one glass of water for 6–7 whistles or as required.
2

In the meantime, pressure cook both the lentils with turmeric powder, green chillies and little of salt. Let the pressure settle down on its own. Set aside until use.
3

Now, after the mutton is cooked, add chopped tomatoes and pumpkin pieces to it. If you want to cook in the cooker itself, then go ahead, or else transfer the contents to a wide pot. Cook it covered for the next 12 to 15 minutes. Keep checking once or twice in between, just to stir everything a bit. After the pumpkin is done, next is to add the cooked daal followed by the tamarind water. Soak tamarind for 20 minutes in water and squeeze the pulp later on. Add hot water if desired.
4

Also add the garam masala, caraway seeds, cardamom and cinnamon along with a handful of curry leaves and a half cup of chopped coriander leaves. Also check for salt and add it according to taste. It should be semi-thick and not watery or thin. Add some water if required to adjust the consistency. That's it. As simple as that. Cook for a further 7-8 minutes. It's all done and ready to be dished out.
5

Serve hot with hyderabadi baghara khaana and tala huwa gosht. Yum!

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ZMA @zesty5

on August 04, 2023 23:57

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.