If you are tired of usual legume dishes and want to try something spicier and tastier, you can prepare Hyderabad Dalcha. This dish, made from three types of beans, zucchini, and tamarind, pairs very well with rice or cumin rice. Below is a simple way to prepare this homemade dish.
Dal is an integral part of Indian cuisine and is often cooked daily. However, if you wish to diversify your diet, you can make Hyderabad Dalcha. This famous dish from Hyderabad is traditionally served with rice or cumin rice. It uses three types of legumes, zucchini, tomatoes, onions, and various spices.
The water from the tamarind gives the dish a slight sourness, which makes its taste even more special. Next, we will tell you how to prepare spicy and tangy Hyderabad Dalcha and what ingredients you will need for it.
For preparation, you will need: 300–400 grams of zucchini (peeled and cut into large pieces), ¼ cup of oil, 1 teaspoon of cumin seeds, 3–4 cloves, ½ teaspoon of black pepper, 2 green cardamom pods, 2 dried red chilies, 1 piece of cinnamon, 1 small onion (finely chopped), 1 tablespoon of ginger and garlic paste, 1 medium tomato (chopped), 1 teaspoon of coriander powder, 1 teaspoon of red chili powder, ½ teaspoon of turmeric, ½ teaspoon of garam masala, salt to taste, ¼ cup of tamarind water, 2–3 green chilies (cut lengthwise), finely chopped green peas, and water as needed.
To begin, thoroughly wash the lentils, dal, and moong dal, then soak them in water for 30 minutes. After that, place the beans in a pressure cooker along with the large-cut onion, tomato, green peas, mint, turmeric, dry methi, salt, and about 3 cups of water. Close the pressure cooker lid and cook over medium heat until two whistles are heard. Then allow the pressure to release naturally.
Now peel the zucchini and cut it into quite large pieces; it is important that the pieces are not too small, as they will cook along with the dal.
Heat the oil in a pot. Add the cumin seeds and let them sizzle. Then add the cloves, black pepper, green cardamom, dried red chilies, and cinnamon. After that, add the finely chopped onion and fry until light golden brown. Add the ginger and garlic paste and cook for about 30–60 seconds to remove the raw smell.
Next, add the chopped tomato to the pot, along with the coriander powder, red chili powder, turmeric, garam masala, and salt to taste. Sauté the spices until the tomato softens. Then add the zucchini pieces and fry for 1–2 minutes. Pour in one cup of water, cover with a lid, and cook over medium heat for 6–7 minutes. Do not let the zucchini overcook, as it will cook with the dal.
When the zucchini is about half-cooked, add the prepared dal. Then stir in the tamarind water, sliced green chilies, and green peas. Cover the pot and cook over low or medium heat for about 10 minutes. This will allow the zucchini to become soft, and the flavor of the dal and spices to fully blend.
After the dalcha is ready, turn off the heat. Serve it hot with rice or cumin rice. This tangy and spicy dalcha will multiply the flavor of your meal.
