CHAR DAL KA DALCHA

CHAR DAL KA DALCHA
Hyderabadi preparation made using four dals
Preparation Time : 45-50 minutes
Cooking Time : 35-40 minutes
Servings : 4

INGREDIENTS
Split Bengal gram (chana dal) 1/4 cup

Split pigeon pea (toor dal/arhar dal) 1/4 cup

Split red lentil (masoor dal) 2 tablespoons

Split green gram skinless (dhuli moong dal) 2 tablespoons

Turmeric powder 1 teaspoon

Red chilli powder 1 1/2 teaspoon

Salt to taste

Tamarind 1 lemon sized ball

Oil 3 tablespoons

Onions, sliced 2 medium

Ginger paste 2 teaspoons

Green chillies, slit 5-6

White pumpkin, 1 inch pieces 400 grams

Desi ghee 2 tablespoons

Cumin seeds 1 teaspoon

Whole dry red chillies, broken 5-6

Curry leaves 12-15

Garlic, chopped 6-8 cloves

METHOD
Soak all the dals in plenty of water for at least half an hour. Drain and add half-teaspoon turmeric powder, half-teaspoon red chilli powder, salt and four cups of water. Pressure cook for four to five minutes or till it is completely cooked. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and set aside. Heat oil in a pan and add onions. Sauté till they turn light brown. Add ginger paste, the remaining red chilli powder and turmeric powder and slit green chillies. Stir-fry briefly and add white pumpkin pieces.

Recipe Tip :
Sauté for three to four minutes and add the cooked dals. Cook covered on medium heat for about ten minutes or till the white pumpkin pieces are tender. Add tamarind pulp and half a cup of water and cook on medium heat for four to five minutes, stirring occasionally. Reduce heat and simmer for another five minutes. Heat ghee in a tempering pan, add cumin seeds and when they begin to change colour add dry red chillies broken into two and curry leaves. Stir-fry briefly and add garlic. Sauté till it turns light brown. Temper the dal with this mixture and cover it with a lid immediately to trap the flavours. Adjust seasoning and serve hot.