Dalcha is a gravy where we cook lentils and any type of meat together - the variations are endless. We can use any type of vegetables with meat and dal.
The gravy is simple to make and the tastes will be very different it is not like sambar or any non-vegetable gravy. It goes well with any kind of bread or any variety of rice. I served with plain coconut rice.
It is good gravy with chicken or mutton biryani.
Ingredients
- Chicken - 1lbs
- Channa dal - 3/4cup
- Toor dal - 1/2cup
- Ginger-garlic paste - 1 1/2tbsp
- Turmeric powder - 1tsp
- Sambar powder - 2tbsp
- Garam masala - 1tsp
- Fennel seeds - 1tbsp
- Green chili - 2nos
- Bay leaves - 1no
- Cinnamon stick - 2nos
- Star anise - 1no
- Onion - 1medium size
- Tomato - 1large size
- Curry leaves - Optional
- Coriander leaves
- Salt to taste
- Oil as needed
Instructions
- Pressure cooker until 2 whistles channa dal, toor dal, chicken, 1/2tsp of turmeric powder, half salt.
- Then, after the pressure is released open the lid and add the sambar powder, boil the gravy for 5 minutes and keep it aside.
- Heat oil in a kadhai and splutter bay leaves, cinnamon stick, star anise, fennel seeds, and green chilies.
- Then, add the chopped onion and saute till translucent.
- Add the ginger-garlic paste the salt to taste for the gravy and 1/2 tsp turmeric powder. Cook for 3 to 4 minutes.
- Add the chopped tomatoes, garam masala, curry leaves, and cook the oil separates.
- Now, add the boiled dal and chicken mixture.
- Add the chopped coriander leaves to the gravy and boil the gravy for 5 minutes.
- Serve the gravy with white rice, dosa, idli, chapati or Naan.
Cooking Tips
- Don't overcook the dal there should be some whole dals in the gravy.
- Instead of sambar powder, you can use 1 1/2tbsp and 2tbsp coriander powder.
- Even the use of one dal can work and taste better.
- You can use any type of vegetables with dal and chicken.
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