Kaddu Ka Dalcha (Traditional Hyderabadi Lentil Curry)

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Kaddu Ka Dalcha (Traditional Hyderabadi Lentil Curry)


Cooking Time

Preparation Time :30 Min

Cook Time : 20 Min

Total Time : 50 Min


Serves : 3
  • 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes

  • 1/2 of a medium bottle gourd, chopped into big pieces

  • 2 tbsp. oil

  • 1 tsp. cumin seeds / shahjeera

  • 2 green cardamoms

  • 4 cloves

  • 1

  • 2 bay leaves

  • 1 onion, chopped

  • 1 tbsp. ginger-garlic paste

  • 1 tbsp. coriander-cumin powder

  • 1/2 tsp. turmeric powder

  • 1 tsp. garam masala powder

  • 1 tbsp. red chili powder

  • 1 tomato, chopped

  • 1 tsp. tamarind paste mixed with 1/2 cup water

  • 1 tsp. salt or to taste

  • 1 tbsp. ghee

  • 1 tsp. mustard seeds

  • 1 dry red chilli

  • 1 sprig curry leaves


  • Pressure cook the dal in 1 1/2 cups water for 4-5 whistles. Whisk and keep aside. Pressure cook the chopped bottle gourd in 1 cup water for 2 whistles. Keep aside.
  • Heat oil in a pan and temper with bay leaves, cardamoms, cinnamon, cloves and cumin seeds. After it stops crackling, add the onion and saute till light brown in colour.
  • Now add the ginger-garlic paste, turmeric powder, coriander-cumin powder, garam masala powder and red chili powder mixed with 1/4 cup water. Saute till oil separates.
  • Add the chopped tomato and continue to saute till they are mashed. Add the boiled dal, bottle gourd, salt to taste and tamarind water.
  • Simmer on low flame for 2-3 minutes. Check the consistency . Add more water if gravy is desired to be had with rice.
  • Heat ghee in a pan and temper with mustard seeds and red chilly. After it stops spluttering, add the curry leaves and switch off the flame.
  • Saute for a few seconds and pour this tempering on the prepared Dalcha. Garnish with coriander leaves. Serve with jeera rice, khushka biryani or plain steamed rice.