Doodhi Dalcha | Hyderabadi Cuisine

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Dhudhi ka Dalcha is basically belong to Hyderabadi dish which prepared by yellow lentil and ghiya or lauki. Lauki is known as bottle gourd, doodhi, kaddu or calabash.

Dal or curry is very common recipe
which prepared in every Indian house on daily basis. Basically when dalcha
prepared, they made with chicken or mutton but today i shared vegetarian
version of Hyderabadi dalcha.
In this recipe, we boiled the dal separately
and mixed with cooked lauki to get aromatic flavors. You can serve this doodhi
dalcha with papad, rice and curd.
In North Region, Ghiya Chane ki Dal
is very popular recipe, doodhi dalcha is just similar like ghiya chane ki dal.
The only difference is about tempering ingredients.
Here you can check more lauki recipes:

Doodhi Dalcha | Hyderabadi Cuisine
Preparation Time: 15 Minutes
Cooking Time: 15 Minutes
Servings: 4
Category: Dal & Curry
Cuisine: Hyderabadi
Cooking Method: Pressure Cooker
2 Cups
Bottle Gourd, Diced
1/4 Cup
Tuvar Dal/ Yellow Pigeon Lentil
1/8 Cup
Tamarind Pulp
3 Medium
Sized Tomatoes, Diced
2 Medium
Sized Onions, Sliced
2 Green Chilies, Finely Chopped
1 Tbsp.
Ginger, Grated
2 Dried Red
Chili, Whole
7-8 Curry
1 Bay Leaf
2 Whole
Green Cardamoms
2 Tbsps.
Ghee/ Oil
1 Tsp. Cumin
Pinch of
Salt to
1 Tsp.
Coriander Powder
Red Chili Powder to Taste
1/2 Tsp.
Garam Masala
1/2 Tsp.
Turmeric Powder
Coriander Leaves, Chopped
Wash and
soak the dal in water for atleast 30-40 minutes. 
Cook in
pressure cooker till to soft and tender. ( 3whistles enough)
Heat the oil
in pressure cooker, add bay leaf, red chili, cumin seeds, asafoetida, curry
leaves, cardamom.
When they
starts splutter, add green chilies, ginger and onion. Sauté onion till to
translucent on medium flame. 
tomatoes, coriander powder, turmeric, garam masala and red chili powder. Saute
for few minutes.
Add bottle
gourd and salt and cook for 2 minutes more. 
Now add
tamarind pulp and cooker tuvar dal and 1 cup of water.
Cover with
lid and cook till to 2-3 whistles. 
Garnish with
coriander and serve hot with rice.
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If yes, do let us
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