Dalcha is popular among Indian Muslims who originated from South India. In Malaysia, if you happen to attend any Muslim wedding, dalcha is a must accompaniment for the rice. Mostly dalcha is prepared with mutton rather than chicken. If you ask me mutton dalcha is more delicious than chicken dalcha.
Anyway, I used to prepare dalcha with chicken as it was easier to get chicken in market than mutton. Dalcha goes well with ghee rice.
1 cup Dal soaked in water for 1/2 an hour
1 tsp turmeric powder
1 red chili
1/2 cup long beans cut into pieces
1 aubergine cut in wedges
1 cup chicken cut into small pieces
1 tomato cut in wedges
2 potatoes cut into 4
1 onion sliced
2 tbsp ginger-garlic paste
2 tbsp – chicken curry powder (any brand)
1 inch cinnamon
1 star anise
1 /2 tsp fennel powder
1 tsp cumin powder
1/4 tsp fenugreek powder
1/4 cup tamarind juice
1/4 cup coconut milk
Preparation Method :
Pressure cook dhal preferably chana dal with turmeric powder and red chili until well cooked. Reserve aside.
Meanwhile, heat oil in wok. Add spices like cinnamon, cardamoms, cloves, star anise and fry until fragrant. Add curry leaves as well.
Add sliced onions. Saute till turn pink brown.
Add ginger- garlic paste and continuously stir further until cooked.
Add chicken pieces. Stir well.
Add curry paste and stir for 5 minutes.
Add spice powder mix. Add some water to it.
Add all the vegetables – long beans, potato, tomato and aubergine. Add little water boil to cook.
Add cooked dhal. Let it boil together.
Add tamarind juice. Mix well. Let it boil.
Finally add coconut milk. Turn to slow fire. Let it simmer. After the first boil, turn off heat.
Serve with hot Ghee rice.
This is my simplest way of doing dalcha.