Dalcha Recipe (Side Dish for Biryani) with step by step photos and a Short YouTube video. Also, if you like the video, please Like it, Share it and don’t forget to subscribe to my channel. This Dalcha Recipe is one of the most famous Side Dish for Biryani, the name sounds new to some of you but don’t get confused with the Veg Salna made for Parotta, this is completely different if you read through the recipe, you can find the difference. It is a gravy prepared with toor dal/channa dal and raw mango/brinjal combo. In hotels, they use bottle gourd and call it as Kaddu Ka Dalcha. Non- vegetarians can use mutton with bones or you can make it plain without any veggies too. This Dalcha pairs well with Jeera Rice and all the Biryani varieties.
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Dalcha Recipe
Dalcha Recipe (Side Dish for Biryani)
Equipment
- Stovetop
Ingredients
- 1/4 Cup Toor Dal / துவரம்பருப்பு
- 4 tbsp Channa Dal / கடலைப்பருப்பு
- 1 Onion / பெரிய வெங்காயம்
- 1.5 tsp Ginger Garlic Paste / இஞ்சி பூண்டு விழுது Link for Ginger Garlic Paste
- 1 Tomato / தக்காளி
- 4 Brinjal / கத்திரிக்காய்
- 1 Small Raw Mango
- 1 tsp Chilli Powder / மிளகாய்த்தூள்
- 2 Pinch Turmeric Powder / மஞ்சள்தூள்
- 2 tsp Coriander Powder / தனியாதூள்
- Salt / உப்பு As Required
- 1 Small Gooseberry sized Tamarind / புளி
To Temper
- 1 tbsp Oil / எண்ணெய்
- 1/2 tsp Fennel Seeds / சோம்பு
- 1 Cinnamon / பட்டை
- 2 Cloves / கிராம்பு
- 1 Bay Leaves / பிரிஞ்சியிலை
- 1 Sprig Curry Leaves / கருவேப்பில்லை
- 1 Green Chilli / பச்சைமிளகாய்
Instructions
- Pressure cook toor dal, channa with 1 cup - water for 3 whistles, then mash it well. Then soak tamarind in very little water for 20 minutes, discard the pulp and extract tamarind water. Slit green chilli and set all the other ingredients ready. Also, chop the onion and tomato finely, mango and brinjal into medium sized pieces.
- Heat oil in a pan and season with the spices, green chilli and curry leaves. Then add onion, ginger-garlic paste and saute till the raw smell leaves.
- Add the chopped tomato, mango and brinjal.
- Add turmeric powder, chilli powder, coriander powder and required salt. Pour 1.5 cups of water and mix well. Cook for 5 to 6 minutes in low flame, till the veggies, turn soft.
- Add the cooked dal and pour tamarind water.
- Cook for another 2 to 3 minutes and garnish with coriander leaves.
- Serve this Dalcha Recipe with Mushroom Biryani.
Video
Notes
Tips for Dalcha Recipe (Side dish for Biryani)
- I used a combination of toor and channa dal. You can make it with channa dal only.
- Brinjal and raw mango combo work best for this gravy. But you can use bottle gourd, drumstick too or make it plain also.
- For more flavour, use 1/2 handful of mint leaves, while sauteeing.
- Don't add tomato or tamarind more than mentioned, as we use raw mango also. The sourness from all the 3 should balance equally.
- This gravy thickens with time, so adjust with water accordingly before serving.
- This Dalcha tastes good the next day and stays good for 3 to 4 days under refrigeration.
Side Dish for Biryani
Method for Dalcha Recipe
- Pressure cook toor dal, channa with 1 cup – water for 3 whistles, then mash it well. Then soak tamarind in very little water for 20 minutes, discard the pulp and extract tamarind water. Slit green chilli and set all the other ingredients ready. Also, chop the onion and tomato finely, mango and brinjal into medium sized pieces.
2. Heat oil in a pan and season with the spices, green chilli and curry leaves. Then add onion, ginger – garlic paste and saute till the raw smell leaves.
3. Add the chopped tomato, mango and brinjal.
4. Add turmeric powder, chilli powder, coriander powder and required salt. Pour 1.5 cups of water and mix well. Cook for 5 to 6 minutes in low flame, till the veggies, turn soft.
5. Add the cooked dal and pour tamarind water.
6. Cook for another 2 to 3 minutes and garnish with coriander leaves.
Serve this Dalcha Recipe with Mushroom Biryani.
Veg Dalcha Recipe
Thank you . Most of your recipes are accurate and of premium taste worth. This one worked well for me. Thanks once again. What sort of oil did you use for this recipe. Would the taste change if we used sesame oil? Just asking.
Thanks, much Prathibha for your kind words. I used cold-pressed groundnut oil, I mostly use sesame oil for traditional recipes like Kuzhi Paniyaram, Poondu Kuzhambu, Vendhaya kuzhambu etc. There will be a slight change in taste when using sesame oil, not much. Have a nice day.