Dalcha: Lentil and Vegetable Stew

Name: Dalcha: Lentil and Vegetable Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 20
Ingredients: 3 cups yellow dal; 6 cups water; 2 tablespoons garlic paste; 2 tablespoons ginger paste; 1 tablespoon salt; 1 tablespoon turmeric powder; 1/2 cup vegetable oil; 2 onions, finely chopped; 1 large tomato,; 1 aubergine; 2 carrots chopped; 1 cup green peas; 1 cup sugar snap peas; 1 large potato; 1 cup green beans; 1 cup courgette; 2 bell peppers; 6 green chillies; 2 tablespoons garlic paste; 2 tablespoons ginger paste; 1 tablespoon Kashmiri chilli powder; 1 tablespoon salt; 2 tablespoons curry powder; 2 tablespoons jaggery; 1 tablespoon garam masala; 1/4 cup vegetable oil; 1 tablespoon ghee; 1 tablespoon black mustard seeds; 1 tablespoon fennel seeds; 1 tablespoon cumin seeds

Aamna Bawa 16th July 2024

Servings: 20 Total Time: 1 hr 15 mins Difficulty: Beginner

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Dalcha is a hearty lentil and vegetable stew: yellow dal cooked with garlic, ginger and turmeric, blended smooth, then combined with aubergine, potato, carrots, peas, beans, courgette and peppers cooked in a spiced tomato base with a little jaggery. A tadka of mustard, fennel and cumin seeds, curry leaves and dried chillies finishes it.

This vegetarian version makes a big pot for about 20 people, so it’s great for gatherings or freezing in portions. It takes about 1 hour 15 minutes.

Why this recipe works

Blended dal. It makes a smooth, creamy base for the vegetables.
Lots of vegetables. Eight kinds give colour, texture and goodness.
A little jaggery. It balances the spice with gentle sweetness.
A big tadka. Four whole spices, curry leaves and dried chillies bring the flavour.

Tips for the best dalcha

Skim the froth. Remove it after the dal has boiled for 5 minutes.
Fry the aubergine first. Five minutes before the other vegetables helps it soften.
Blend the dal until smooth. A stick blender works well.
Freeze portions. It makes a lot, so freeze some for later.

What to serve with dalcha

Serve with rice, chapati or naan. For more vegetarian dishes, try our Dishoom-inspired black dal or pumpkin curry.

Dalcha FAQs

What is dalcha?

A South Asian stew of lentils and vegetables, often finished with a spiced tadka.

Is this dalcha vegetarian?

Yes. It uses a tablespoon of ghee in the tadka, so use oil instead to make it vegan.

Which lentils are used?

Yellow dal, which is split pigeon peas.

Can I freeze dalcha?

Yes. Cool it and freeze in portions.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Dalcha: Lentil and Vegetable Stew

Delight in the rich and hearty flavours of Dalcha with this comprehensive recipe. This dish is a medley of tender lentils and a variety of vibrant vegetables, brought together by a fragrant tempering (tadka).

Author: Aamna Bawa Cooking Method: Curry Cuisine: Indian, Pakistani Courses: Dinner, Lunch, Vegetarian Recipe Keys: High Protein Vegetarian Meals

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Prep Time 15 mins Cook Time 60 mins Total Time 1 hr 15 mins Difficulty: Beginner Servings: 20 Estimated Cost: £ 15 Best Season: Suitable throughout the year

Instructions

Video

Preparing the Dal:

In a large cooking pot, combine 3 cups yellow dal, 6 cups water, 2 tablespoons garlic paste, 2 tablespoons ginger paste, 1 tablespoon salt, and 1 tablespoon turmeric powder. Bring the mixture to a gentle boil.
Remove any froth that forms on the surface after 5 minutes of boiling using a spoon.
Cover the pot with a lid and let the dal simmer for about 30 minutes until it has softened.
Once cooked, use a blender to blend the dal until smooth and creamy. Set it aside.

Cooking the Mixed Vegetables:

In a large pot, heat ½ cup vegetable oil over medium heat. Add 2 finely chopped onions and sauté for 10 minutes until they turn golden brown.
Add 1 chopped large tomato and cook for an additional 5 minutes until the tomatoes soften.
Incorporate the chopped aubergine and fry for 5 minutes.
Add 2 chopped carrots, 1 cup green peas, 1 cup chopped sugar snap peas, 1 chopped large potato, 1 cup chopped green beans, 1 cup chopped courgette, and 2 chopped bell peppers. Stir well and cook for 10 minutes.
Introduce 6 finely chopped green chillies and continue cooking for another 5 minutes.
Add 2 tablespoons garlic paste, 2 tablespoons ginger paste, 1 tablespoon Kashmiri chilli powder, 1 tablespoon salt, and 2 tablespoons curry powder. Stir well to combine and cook for 5 minutes.
Pour in the cooked dal and mix thoroughly until all the vegetables are well-coated with the dal.
Add 2 tablespoons jaggery and let the mixture simmer with a lid on for 20 minutes until the vegetables are tender but not mushy.
Sprinkle 1 tablespoon garam masala and stir gently to combine. Set it aside.

Preparing the Tadka (Tempering):

In a separate pan, dry roast 1 tablespoon black mustard seeds, 1 tablespoon fennel seeds, 1 tablespoon cumin seeds, and 1 teaspoon black seed over medium heat for about 2 minutes until they become fragrant.
Add ¼ cup vegetable oil and 1 tablespoon ghee to the pan and let it heat up.
Sauté 1 finely chopped red onion for 5 minutes until it becomes translucent.
Add a handful of curry leaves, 2 bay leaves, and 4 dried red chillies to the pan. Stir and cook for a minute until the spices release their aroma.
This fragrant tadka is now ready.
Final Assembly:
Pour the prepared tadka over the mixed vegetable dal, allowing the rich flavours to infuse the dish.
The Dal Chah is now ready to be served.