Veg Dalcha | Dalcha Recipe - Cooking From Heart (2024)

Learn how to make delicious and flavorful Veg Dalcha recipe with detailed step by step pictures. Dalcha recipe - simple and quick side dish for biryani, ghee rice and pulao!

Veg Dalcha recipe is a classic and traditional lentil stew popular in Nawabi cuisine, typically served along with biriyani, ghee rice or pulao. Traditionally, Dalcha is made with minced meat and lentils, but in this vegetarian dalcha recipe, I use brinjals and potatoes along with lentils. It is a simple and easy recipe that is quite flavorful. There are many versions of Dalcha recipes from different regions of India and this particular recipe is popular in Tamilnadu.

I consider Dalcha a perfect cross-over between a kurma and sambar, considering the different spice powders and spices used. It is extremely flavorful, goes really well with biriyani – especially egg biriyani or kuska but also can be served as a side dish with any flavored rice. I find that the creaminess of the lentil curry compliments the rice well and with biriyani, it is simply brilliant.

Key Ingredients

Dalcha is made with two types of lentils – Toor Dal & Chana Dal (Split Pigeon Peas & Chickpeas) are cooked together, so there is a slight bite but also creaminess in the curry.

Brinjals (Indian Aubergines) are a must in Dalcha recipe. I also add potatoes along with brinjals. Even if minced meat is used, brinjals infuse a unique flavor that cannot be replaced.

Shallots and Tomatoes are used to flavor the dalcha.

Whole spices like Cinnamon, Cloves, Cardamoms, Mustard Seeds, Cumin Seeds are used to flavor the curry.

Spice Powders like Red Chilli Powder, Garam Masala Powder, Turmeric Powder are also used.

Tamarind Extract is added to infuse a tangy flavor to the dalcha.

Fresh Coconut Paste elevates the flavor of the dalcha, making it further creamy.

Fresh Curry Leaves and Cilantro are must in any South Indian curry and veg dalcha is no exception.

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Veg Dalcha

Dalcha is a simple and easy recipe, despite a long list of ingredients and steps. It is a beginner-friendly recipe, check out the below notes and tips when trying this recipe.

Soak both toor dal and chana dal in hot water for 15-20 mins while preparing rest of the ingredients. This helps in cooking the dal faster and better.

Brinjals add a lot of flavor to the dalcha, but keep the chopped brinjal immersed in water with salt & turmeric powder until ready to be used. This helps the brinjals from oxidizing and turning bitter at times.

Cook the dalcha on low flame, letting it boil for 12-15 minutes after all the ingredients are added. This helps bring the maximum flavor to the curry.

Substitutions & Variations

Add any mixed vegetables to the dalcha depending on taste preferences and availability. Along with brinjal and potatoes, drumsticks can also be added.

In the traditional version of the recipe, minced meat is also added to the curry. In this vegetarian recipe, I have skipped it. You can add minced mutton to the lentils for pressure cooking if you prefer.

Using fresh coconut yields best results for this recipe, but if you don’t have fresh coconut, use desiccated coconut or thick coconut milk.

Serving Suggestions

Veg Dalcha is best served hot as a side dish for biriyani and can also be served with pulao or ghee rice. It also works well as a side dish for idli, dosa or chapati. As coconut is used in the recipe it cannot be left out at room temperature for more than a few hours. Leftover dalcha can be stored in fridge for a day or two but it is necessary to reheat it until it boils. I find the flavor of the dalcha recipe enhances as the time goes by, so leftovers are always tastier.

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Veg Dalcha Recipe with Step by Step Pictures

In a bowl add ¼ cup toor dal, ¼ cup chana dal and 1 onion chopped & 1 tomato chopped with enough water.

Pressure cook for 4-5 whistles until the dal is soft. Mash it and set aside.

In a thick pan heat 1 tablespoon oil. Add ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds, 2 cloves, 2 cardamoms and 1 cinnamon stick. As they begin to splutter, add ¼ teaspoon asafoetida along with 2 green chillies cut in half and few fresh curry leaves. Fry for a minute.

Add 1 large onion finely chopped. Fry on low flame until they are translucent.

Now add 1 teaspoon ginger garlic paste and cook until the raw smell is gone for 2-3 minutes.

Next add 3 brinjals chopped and 1 potato chopped.

Add ½ teaspoon turmeric powder and salt as needed for the curry. Fry the vegetables on low flame for 4-5 mins.

Add ~1 to 1.5 cups of water to cook the vegetables. Cook covered for 4-5 mins.

Now add ½ to 1 teaspoon red chilli powder and ¼ teaspoon garam masala powder.

Cook for 3-4 mins and then add the cooked dal mixture.

Mix well and continue cooking on low flame.

Meanwhile grind ⅓ cup fresh coconut chopped/grated with little water into a smooth paste.

Add it to the boiling dalcha and 1 teaspoon tamarind extract.

As the curry begins to boil, keep it covered and cook on low flame for 12-14 mins.

When it comes together, add 2-3 stalks of coriander stalks roughly chopped along with few curry leaves chopped. Remove from heat.

Serve hot with any biriyani, kuska, ghee rice or pulao.

Recipe Notes

• Adjust the quantity of red chilli powder depending on the spice preference. Note that Kashmiri red chilli powder should not be used for this recipe.
• Add any mixed vegetables depending on the preference and availability. Drumsticks add a great flavor to the dalcha – I didn’t have any, so I skipped adding them.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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