Today I am going to post the vegetarian version of Dalcha. Kaddu ka Dalcha is mainly prepared using Bottlegourd (kaddu) and chana dal. This is a must have recipe in all Andhra Muslim Weddings along with Mutton Biryani and other side dishes. Kaddu is also known Doodhi or Lauki or Sorakaya or Bottle Gourd or Bottle Squash. The name Bottle Gourd is derived from its shape and use. When the fruits mature gourds are cleaned and dried and used for containers such as bottles, bowls, spoons, pipes, snuff boxes and bird houses, decorated as ornaments and made into articles of clothing such as hats, masks and penis sheaths. They are also widely used in musical instruments including rattles, xylophones and drums as well as wind and stringed instruments. Here are some of the pictures of beautifully crafted bottle gourds, Image Source : WoodSolly.com, Bluedango and Royal Botanic Gardens.
Medicinal value of Bottle gourd
Bottle gourd is very low in calories. Bottle gourd is very valuable in urinary disorders. It serves as an alkaline mixture. The juice of bottle gourd is a valuable medicine for diarrhea and diabetes.
When the juicy bottle gourd is cooked in combo with earthy tuvar dal, along with minimal Indian spices, a flavorsome kaddu ka dalcha recipe is born. I use tuvar (toor) dal in making this dalcha. You can use chana dal or masoor dal too.
Kaddu Ka Dalcha
- 1 cup Tuvar dal | Red Gram | Kandi Pappu
- 1/2 cup Kaddu | Bottle Gourd, peeled, deseeded and cut into small pieces
- 1 large Tomato, deseeded and chopped finely
- 1 Onion, sliced finely
- 3 Green chilies, deseeded and chopped finely
- 1/2 tbsp Turmeric powder
- 2 tbsp Red chili powder
- 1 tbsp Ginger-garlic paste
- 1/2 cup Tamarind juice
- 2 springs Curry leaves
- 3 springs Coriander leaves
- Oil for cooking
- Salt to taste
How to make Kaddu ka Dalcha
Wash and pressure cook dal by adding chopped onions with a drop of oil. (Adding a drop of oil cooks the dal faster).
Pressure cook Kaddu pieces for only two whistles and set aside.
Add oil to a heavy bottom pan and saute the chopped tomatoes along with salt, red chili powder, turmeric powder, ginger-garlic paste and green chilies.
When the tomatoes are completely cooked, mash them by using a spoon. Add boiled kaddu pieces and fry for 2-3 minutes.
Once the dal is cooked, smash the dal using a wooden smasher (pappu gutti or dal ghotni) or you can grind it in a mixture. (This gives thick consistency to the recipe).
To this add tomato-kaddu mixture along with tamarind juice, coriander leaves, curry leaves and 2 cups of water.
Cook covered for about 15 minutes or till you get the desired consistency. The consistency will be little thicker than sambar.
Add love to make this Kaddu ka Dalcha taste ‘YUMMY’.
This recipe is going to participate fourth helping of My Legume Love Affair hosted by Sra of When My Soup Came Alive which was founded by Susan of The Well-Seasoned Cook and also to Waiter there’s something in my.. hosted by Jeanne of Cook Sister!