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Vegetarian dalcha recipe-Pulse stew
Vegetarian dalcha recipe

Dalcha is a recipe I used to eat along with biriyani from my childhood. The people from the place I grew up served Dalcha along with mutton biriyani in almost all marriages.

So this dish will always be in the nostalgic list of my childhood. I got good neighbours when we were away from our relatives. They were the ones who introduced me to Dalcha.

After so many years, I tried the recipe which my mom had learnt to make. I used to be an observer when my mom used to prepare. I used to get a good feeling!๐Ÿ˜Š

Usually, Dalcha is made with mutton. The mutton used to be with bones. The stock derived from cooking will also be included as they increase the taste.

Vegetarian and vegan chicken can be used for meatless Dalcha. This recipe easily occupies the homemade frozen vegan meals list and ensures the enough zinc needed by vegans. These high-calorie meals satisfy the vegan’s daily requirement of protein too.

Nowadays I am using chicken to include the meaty flavour. Here, I made a vegetarian version as I was planning this recipe for a freezer meal.

Like other pulse recipes, this recipe freezes well.


  • Pigeon pea-1/4 cup
  • Split Bengal gram-1/4 cup
  • Turmeric powder-1/2 tsp
  • Chilli powder-1/2 to 1 tsp
  • Coriander powder-2 tbsp
  • Cumin Powder-1/2 tsp
  • Garam masala-1/2 tsp
  • Ginger-garlic paste-1 1/2 tsp
  • Onion-1
  • Tomato-1
  • Cilantro leaves
  • Cinnamon-2 inch stick
  • Cardamom-4
  • Cloves-5
  • Bay leaf-1
  • Salt
  • Eggplant-2
  • Drumstick-1/2
  • Raw mango-1/2
  • Oil


  • Pressure cook the split Bengal gram and pigeon pea with enough water for 4 whistles.
  • Add oil in a hot pan. Add bay leaf, cinnamon, cardamom, cloves and fry till a nice aroma is present.
  • Add onion and saute till the colour of onion changes into golden brown.
  • Add ginger-garlic paste and saute for few more minutes. Add tomato with salt and cook well until the tomatoes become mushy.
  • Add vegetable and cook for 2 more minutes.
  • Now start adding coriander powder, chilli powder, cumin powder, turmeric powder, garam masala and make sure they have coated the vegetables.
  • Add enough water and cook covered.
  • When the vegetables are cooked 3/4, add the cooked, mashed split Bengal gram mixture. Adjust the water consistency according to your taste.
  • Allow it to boil. Add cilantro leaves. Cook in low flame for 10 more minutes.
  • Serve hot with Biryani, Ghee rice, Chapathi, rice roti, rice.


  • I prepared the vegetarian version.
  • Any meat can be added with the same recipe. If you are adding mutton, Precook the mutton in a pressure cooker and add along with cooked pigeon gram.
  • If you are adding chicken, add along with vegetables.

This recipe can be included in an everyday cooking vegetarian recipe collection.

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