Healthy and Nutritious Kaddu Ka Dalcha

This is a step-by-step Recipe for making at home healthy and nutritious Kaddu Ka Dalcha or Bottle Gourd Dalcha, also called as the Dudhi Bhoplyacha Dalcha in Marathi.
This Dalcha is a filling main course dish, prepared using four different lentils and Bottle Gourd along with a specially prepared Masala as the main ingredients.

The Marathi language version of this Kaddu Dalcha recipe and preparation method can be seen here – Dudhi Dalcha

Preparation Time: 45 Minutes
Serves: 4 Persons

½ Cup Gram Dal (Chana Dal)
½ Cup Tur Dal (Black Gram Dal)
¼ Cup Moong Dal
¼ Cup Masur Dal
2 Cup Bottle Gourd (Dudhi Bhopla)
1 Small Potato
1 Medium size Onion
2 Small Tomatoes
¼ Cup Coriander Leaves (chopped)
1 Tablespoon Ginger-Garlic Paste
2 Teaspoon Red Chili Powder
1 Teaspoon Garam Masala Powder
Salt as per taste
¼ Teaspoon Asafoetida (Hing)
¼ Teaspoon Turmeric Powder
1 Tablespoon Oil
¼ Cup Fenugreek Leaves (Methi leaves)
1 Teaspoon Tamarind Juice

Bottle Gourd Dalcha

Dudhi Bhoplyacha Dalcha

Wash the Bottle Gourd and peal and cut it into 1” sized peaces and cook it for 4-5 minutes on a slow flame.
Cut the Potatoes, Tomatoes and Onion in square shaped sizes.
Grind the Ginger-Garlic-Coriander to a paste.
Cook the Chana Dal, Tur Dal, Moong Dal and Masur Dal in a Pressure Cooker.
Heat the Oil in a vessel and add the Asafoetida, Onion and Tomatoes and fry them for 2-3 minutes on a slow flame.
Then add the Grounded Masala, Turmeric Powder and Potatoes and fry for 5 minutes on a slow flame.
After frying the Masala add the Garam Masala, Red Chili Powder, Salt and ½ Cup Water and mix it well and cook it for 4-5 minutes on a slow flame.
Then add all the 4 Cooked Dals, Tamarind, chopped Methi Leaves and cooked Bottle Gourd and mix it well and cook it for 10-12 minutes on a slow flame.
Serve hot with Chapatti or Rice with Cucumber Raita.

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About Sujata Nerurkar (1711 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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