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Kaddu ka dalcha

Dalcha, is a traditional Hyderabadi stew, loaded with nutrients from mutton, lentils and tamarind. This vegetarian variant of dalcha is made from pumpkin and lentils.

Pumpkin fruit is one of the most widely grown vegetables. They are incredibly rich in vital antioxidants and vitamins. Though this humble backyard vegetable is not high in calories, it is rich in vitamin A and flavonoid poly-phenolic antioxidants such as lutein, xanthine and carotenes in abundance.

Pumpkins are an excellent source of dietary fiber and mono-unsaturated fatty acids, which are good for the heart. In addition, the seeds are concentrated sources of protein, minerals and health-benefiting vitamins.

Make this nutrition loaded curry for your family. Enjoy cooking!

INGREDIENTS

  • 1 cup soaked yellow lentils
  • 1 tsp turmeric powder
  • 2 tomatoes finely chopped
  • water 2 cups
  • 1 tbsp oil
  • 1 cinnamon stick
  • ½ tsp cumin seeds
  • 3-4 curry leaves
  • 2-3 slit green chillies
  • 1 small size pumpkin
  • 2 medium sized onions, finely sliced
  • 2-3 tomatoes, finely chopped
  • 1 tsp ginger garlic paste
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 cup water
  • salt to taste
  • extracted tamarind pulp
  • 2 tsp coriander leaves finely chopped for garnishing
  • 1 tsp garam masala powder

INSTRUCTIONS

For tenderising lentils:

  • In a pressure cooker, add yellow lentils, turmeric powder, tomatoes and water.
  • Cook it for about 10 minutes or 5-6 whistles.
  • Once done, mash the lentils.
  • Next add salt and tamarind pulp. Mix them well.

For cooking pumpkin:

  • In a pressure cooker, heat 2 tbsp of oil.
  • Add cumin seeds, the cinnamon stick, caraway seeds and curry leaves, let them crackle and emit aromas.
  • Then, add slit green chillies, chopped tomatoes, onion slices and sauté it for a few minutes.
  • Once done add pumpkin slices, ginger garlic paste, turmeric powder and a pinch of red chilli powder. Mix them well.
  • Now, add water and salt according to your requirements.
  • Let it cook for 3 whistles or till the pumpkin is completely tenderized.
  • Once done, combine cooked lentils and pumpkin together.
  • Next, add the garam masala powder and coriander leaves.
  • Bring the whole mixture to a boil on a low flame for a few minutes.
  • Garnish it with coriander leaves.

Serve this hot and flavoured stew with either rice or chapatis. Enjoy!