Dalca is a curry which is famously served with Briyani Rice,Tomato Rice or even for prata /roti canai .Try this one out .Simple ,fast and tasty.
Ingredients
1 cup australian dhal/kadala
1 tbsp chicken curry powder
1 tsp cumin seeds(pounded coarsely)
1 tsp turmeric powder
2 cups coconut milk
2 sprigs curry leaves
2 tsp tamarind juice(optional)
Salt to taste
To blend coarsely
3 nips garlic
6 shallots
½ in ginger
Vegetables
4 eggplants(cut rounded)
6 long beans (cut into smaller segments)
200gm carrots(cut rounded)
3 large tomatoes (chopped)
2 potatoes(cut into 6 parts)
1 red chilli (cut diagonally )
1 green chilli (cut diagonally )
Directions:
Cook the dhall with about 3 cups of water or you can pressure cook it for about 15mins.Leave aside.
Heat oil separately in a heat proof bowl or wok.Mix in the chicken curry powder to the coarsely grind ingredients and saute until aromatic.Add in cumin seeds and saute further. If there is water in the cooked dhal don’t throw away. Pour in the cooked dhall mixture into the sauté ingredients .If not add in 2 cups of water.Add in turmeric powder, salt and all the vegetables.Leave the gravy to simmer.
In between ,add in coconut milk ,red and green chilies.Leave to simmer until vegetables are fully cooked.You can add in tamarind juice if you like at this stage.Finally add in curry leaves and close fire
Thanks for visiting!
Sending the above recipe for the event 'Side dish for chapathi' hosted by Viki from Viki's Kitchen along with
Chicken Curry,Chicken Madrasa,Curry Kapitan,Fish Curry,Nyonya Fish Curry,Cream Lentils and Amritsari Style Dal.
Ingredients
1 cup australian dhal/kadala
1 tbsp chicken curry powder
1 tsp cumin seeds(pounded coarsely)
1 tsp turmeric powder
2 cups coconut milk
2 sprigs curry leaves
2 tsp tamarind juice(optional)
Salt to taste
To blend coarsely
3 nips garlic
6 shallots
½ in ginger
Vegetables
4 eggplants(cut rounded)
6 long beans (cut into smaller segments)
200gm carrots(cut rounded)
3 large tomatoes (chopped)
2 potatoes(cut into 6 parts)
1 red chilli (cut diagonally )
1 green chilli (cut diagonally )
Directions:
Cook the dhall with about 3 cups of water or you can pressure cook it for about 15mins.Leave aside.
Heat oil separately in a heat proof bowl or wok.Mix in the chicken curry powder to the coarsely grind ingredients and saute until aromatic.Add in cumin seeds and saute further. If there is water in the cooked dhal don’t throw away. Pour in the cooked dhall mixture into the sauté ingredients .If not add in 2 cups of water.Add in turmeric powder, salt and all the vegetables.Leave the gravy to simmer.
In between ,add in coconut milk ,red and green chilies.Leave to simmer until vegetables are fully cooked.You can add in tamarind juice if you like at this stage.Finally add in curry leaves and close fire
Thanks for visiting!
Sending the above recipe for the event 'Side dish for chapathi' hosted by Viki from Viki's Kitchen along with
Chicken Curry,Chicken Madrasa,Curry Kapitan,Fish Curry,Nyonya Fish Curry,Cream Lentils and Amritsari Style Dal.
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ReplyDeleteThis looks very nice. I think it would be delicious addition to dinner :) Can I ask why you choose to use Australian lentils? Are they better than others, or cheapr?
ReplyDeleteThe strawberry slice in the next post looks delicious too - beautiful photographs :)
Have a lovely week.
Hi,thk u sweetrosie.
ReplyDeleteThere are many types of dhal or lentils available in the market nowadays.The australian dhal is the common dhal used in making this curry in shops and also served as side dish curry for roti canai compare to other cooking dhall.This dhal and other variety of dhal give different tastes to your curry as you prepare it. Most dhal are all similar in their pricing which is 500g costs below RM4.Dhall are not expensive to buy ...it is easily available in indian grocery shops as well as the supermarkets.