Biryani Dalcha Recipe

Are you in the mood for a satisfying meal? Look no further, as we present to you the Biryani Dalcha Recipe. This Vegetarian Biryani Dalcha recipe is a delightful twist on the traditional Biryani Dalcha, replacing the meat with wholesome vegetarian ingredients while retaining the rich flavors and aromatic spices.

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Vegetarian Biryani Dalcha is a delectable variation of the classic Biryani Dalcha recipe, tailored to suit the preferences of vegetarian food lovers. This dish combines the goodness of fragrant rice, lentils, and a medley of vegetables, creating a wholesome and nutritious meal option.

The aromatic blend of spices and the richness of the lentil curry make this dish a true gastronomic delight.

The Vegetarian Biryani Dalcha recipe offers a perfect balance of flavors, textures, and nutrients. It is not only a treat for your taste buds but also a wholesome and satisfying meal that can be enjoyed by the whole family.

Here we will give step-by-step instructions for the Biryani Dalcha recipe.

Ingredients for Biryani Dalcha recipe:

• 1 cup split Bengal gram (chana dal)
• 2 tablespoons tamarind pulp
• 1 finely chopped onion
• 1 finely chopped tomato
• 1 tablespoon ginger-garlic paste
• Green chilies – 2, slit lengthwise
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Fresh coriander leaves
• 2 tablespoons oil
• Water as required
• Salt to taste

How to make Biryani Dalcha?

Firstly, rinse the 1 cup split Bengal gram (chana dal) under running water and soak it for about 30 minutes.

After draining the water, add the dal to a pressure cooker. Add water as needed and salt as per taste.

Cook the dal until it becomes soft and mushy. Set the cooked dal aside.

Prepare the Tamarind Pulp – In a small bowl, soak 2 tablespoons of tamarind pulp in warm water for 10 minutes. Squeeze the tamarind to extract its pulp, then discard the fibrous parts. Set the tamarind pulp aside.

In a large pan, heat 2 tablespoons of oil over medium flame. Then add the finely chopped onion and cook until they turn golden brown.

After that, add 1 tablespoon of ginger-garlic paste and slit green chilies. Cook for one minute, or until the raw fragrance dissipates.

Then add the finely chopped tomatoes to the pan and cook until they become soft and mushy.

Then, add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala.

Stir well to combine the spices with the tomatoes and cook for a couple of minutes to allow the flavors to meld together.

Now, add the cooked split Bengal gram (chana dal) and tamarind pulp to the pan.

Stir everything together, and if needed, add a little water to achieve the desired consistency.

Cover the pan and lower the heat to low. Allow the Dalcha to simmer for about 15-20 minutes, stirring occasionally to prevent sticking.

Once the Dalcha is cooked to perfection, turn off the heat. Garnish the Dalcha with freshly chopped coriander leaves.

Serve hot with steamed rice, jeera rice, roti, or naan.

More recipes,

• Veg Dalcha recipe
• Maharashtrian Pitla
• Gatte ki sabzi
• Dal dhokli

RECIPE CARD

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