Veg Dalcha

Veg Dalcha

 

Ingredients

Toor Dhal - 100 gm.
Channa Dhal - 50 gm.
Shallots - 10 (peeled)
Tomato - 2 (chopped)
Brinjal - 2 (chop into cube size)
Drumstick - 1 (cut into 2 or 3 inch pieces)
Raw Mango - 1/2 (cut the half into three pieces) 
Ginger Garlic paste - 1 tsp.
Handful of coriander leaves
Green chilies - 2 (slit vertically)
Turmeric powder - 1/4 tsp. 
Chili powder - 1 tsp.
Cooking Oil - 2 tbsp.
Tamarind - 1 gooseberry sized ball or 1 tsp. if you are using readymade paste
*Soak tamarind in warm water and extract 1 cup of tamarind juice, remove the pulp
Salt as required
Sesame oil - 1 tbsp.

For seasoning:

Oil - 1 tsp.
Mustard seeds/Urad dal- 1 tsp.
Cumin seeds - 1 tsp.
Fenugreek seeds - 1/2 tsp.
Shallots- 5 (peeled and finely Chopped)

Method

1.Wash Toor and Channa dal

2.Pressure cook the Toor and china dal with Sesame oil, Shallots, chopped tomatoes, turmeric powder, green chilies, ginger garlic paste for 3 whistles with 500 ml water.

3.Open the pressure cooker once the pressure is been released.

 

4.Transfer half of the cooked dal into another bowl

 

5.In the Medium heat, with the remaining dal mixture add all the chopped veggies, 200 ml water, cover and cook for 15 mins (stir in-between)

 

6.Add the cooked dal, required salt, coriander leaves, mix well, cook for another 5 mins

7.Add the tamarind juice, cover and cook for 5 more mins, Remove from heat and transfer to serving bowl.

8.In another pan, heat oil and season with Mustard seeds/Urad dal, Cumin seeds, Fenugreek seeds.

9.Add the chopped shallots and fry until light brown

 

10.Pour this to the serving bowl, mix well.

Ready to be served with Biryani!