Kaddu ka Dalcha

Kaddu ka Dalcha is a vegetarian version of the hyderabadi mutton dalcha. Mutton is not used in it and its a vegan delight. Tamarind is added to give it a more desi flavour.

Ingredients:

Kaddu  -  ½ kg

Bengal gram / chana dal (soaked for half an hour)  - 100 grms.

Tomato (Sliced)  - 200 grms.

Egg plant/ Baigan/ Brinjal  - 100 grms.

Oil  - 1 tablespoon

Cumin seed/ Zeera  - a pinch

Onion (thinely sliced)  - 1 big

Green chillies (finely chopped)   - 4 pieces

Ginger garlic paste  - 2 teaspoon

Turmeric (Haldi) Powwder  - ½ teaspoon

Red chilli (Mirch) Powder  - ½ teaspoon

Garam masala powder  - ¼ teaspoon

Tamarind/ Imli juice  - 1 teaspoon

To garnish:

Coriander leaves

Method:

To prepare imli juice soak imli overnight and then crush the soaked imli in same water with your hand (by this the seed of imli will be separated easily) then filter it with a coarse strainer (moti chalni).Put oil in the cooker and heat it. Put Cumin seeds.Now add onions and green chilies. Fry for 3 minutes.

Add ginger garlic paste and fry for a minute.Now add haldi powder, mirch powder and gram masala powder mix and add a cup of water. Now cook for 3-4 minutes.Now add kaddu, egg plant and chana dal and cook for 10 minutes. Add tomatoes and then add a glass of water.Close the lid of cooker and after the first whistle pressure cook for 10 min.Allow the steam to settle (pressure to realise). Open and add imli juice to it.Pour it in a bowl and garnish with few coriander leaves and serve hot.

P.S. You can skip imli if you don’t like the sour (khatta) taste. I always use Imli as it gives it a pure desi flavouor.