21 | October | 2020

Are you looking better curry combination for ghee rice? Here it is, a vegetarian version of Dalcha. This Dalcha curry uses no oil. Though mutton is the primary ingredient for Dalcha curry, and you might’ve tried that, try this version. Even you can serve this Dalcha curry for Biriyani.

Preparation Time: 15 mins	Recipe Servings: 4
Cook Time: 30 mins	Download Recipe
Total Time: 45 mins

Ingredients for Dal Pre-Preparation:

1/2 cup Toor Dal
1 cup Thick Coconut Milk
20-25 Curry Leaves
1 cup Water

Ingredients for Dalcha:

250g Brinjal [cut into cubes]
One chopped Tomato
Two medium-sized Onions [as paste]
3 Green Chilly [with slit]
4 Pandan Leaves
10-15 Curry Leaves
2 tbsp finely chopped Coriander Leaves
Salt
1 tbsp Ginger Garlic Paste
2 tbsp Curd/Yogurt
1/4 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Red Chilly Powder
1 tsp Curry Masala Powder
2 cups Water
Four pieces Raw Mangoes
1/2 cup Tamarind Juice

Step 1 – Dal Pre-Preparation:

Take 1/2 cup of toor dal, wash and soak it for 10 minutes with 1 cup of water in a pressure cooker. Turn on the flame with medium heat and wait for three whistles. Mash it well to make like a paste. Add 1 cup of thick coconut milk with curry leaves into it and mix well. You get the mixture with dissolved coconut milk.

Step 2 – Dalcha Pre-Preparation:

Take a cooking vessel, and you’ve to add all the stuff mentioned in the ingredients list for Dalcha except the last two. That is, add small cube cuts of 250g of brinjal, one chopped tomato, two medium-sized onions grind into a paste, three green chilly with slits on each, four pandan leaves, 10-15 of curry leaves, 2 tbsp of finely chopped coriander leaves, and required salt as per preferred level.

Now add the remaining stuff such as 1 tbsp of ginger garlic paste, 2 tbsp of curd/yogurt, 1/4 tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of a chilly red powder, and 1 tsp of curry masala powder. Since it is a curry, you need to add 2 cups of water at the end of this step.

Step 3 – Making Dalcha:

Turn on the flame with medium heat. Close the lid with a little open and cook for 10 minutes. Mash it well. Add four pieces of raw mangoes with a 1/2 cup of tamarind juice extract. Cover the lid as usual and cook for 5 minutes. Pour the dissolved dal into it, add preferred salt and cook for 5 minutes again. Turn off the flame as Dalcha curry is ready for serving!