Dalcha: Lentil and Vegetable Stew
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.
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).
- 3 cups yellow dal (split pigeon peas)
- 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, (chopped)
- 1 aubergine (eggplant)
- 2 carrots chopped
- 1 cup green peas
- 1 cup sugar snap peas (chopped)
- 1 large potato (chopped)
- 1 cup green beans (chopped)
- 1 cup courgette (marrow)
- 2 bell peppers (chopped)
- 6 green chillies (finely chopped)
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 1 tablespoon Kashmiri chilli powder
- 1 tablespoon salt
- 2 tablespoons curry powder
- 2 tablespoons jaggery (or brown sugar)
- 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
- 1 teaspoon black seed (kalonji)
- 1 red onion (finely chopped)
- A handful of curry leaves
- 2 bay leaves
- 4 dried red chillies
- 1 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.
- 2
Remove any froth that forms on the surface after 5 minutes of boiling using a spoon.- 3
Cover the pot with a lid and let the dal simmer for about 30 minutes until it has softened.- 4
Once cooked, use a blender to blend the dal until smooth and creamy. Set it aside.Cooking the Mixed Vegetables:- 5
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.- 6
Add 1 chopped large tomato and cook for an additional 5 minutes until the tomatoes soften.- 7
Incorporate the chopped aubergine and fry for 5 minutes.- 8
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.- 9
Introduce 6 finely chopped green chillies and continue cooking for another 5 minutes.- 10
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.- 11
Pour in the cooked dal and mix thoroughly until all the vegetables are well-coated with the dal.- 12
Add 2 tablespoons jaggery and let the mixture simmer with a lid on for 20 minutes until the vegetables are tender but not mushy.- 13
Sprinkle 1 tablespoon garam masala and stir gently to combine. Set it aside.Preparing the Tadka (Tempering):- 14
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.- 15
Add ¼ cup vegetable oil and 1 tablespoon ghee to the pan and let it heat up.- 16
Sauté 1 finely chopped red onion for 5 minutes until it becomes translucent.- 17
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.- 18
This fragrant tadka is now ready.- 19
Final Assembly:- 20
Pour the prepared tadka over the mixed vegetable dal, allowing the rich flavours to infuse the dish.- 21
The Dal Chah is now ready to be served.NoteSimmering the Dal: Allow the dal to simmer until it’s thoroughly softened for a smooth and creamy texture.
Vegetable Preparation: Ensure the vegetables are chopped uniformly for even cooking.
Tadka: The tempering should be aromatic and not burnt, adding depth and complexity to the dish.
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