>> Thursday, May 19, 2011
Yet during one of my conversation with our family friends who are experts in making Dalcha including the Muslim biryanis, I came to know that not all of them make a dalcha with non veg included. I was really so happy knowing that. Our family friend shared two recipes, one that I have kept aside for my book. The other one happens to be what Amma got from her. This is completely different from the other one, yet equally good.
As I was talking about how my hubby dear refuses to eat just plain Veg Biryani with Raitha, this is yet another gravy that has come to our rescue. We are still enjoying a relatively relaxed holidays with kids. Konda's school reopens 1st of June and she will be getting her books by the last week. While I was dreading the fact that there will be loads of books literally that I have to cover, FIL has promised to come down to help me.
Coming to the recipe, this is very healthy as it has different vegetables added to it along with dal.
Bottle gourd, chopped - 1 cup
Brinjal - 3 medium
Carrot - 1 medium
Beans - 5 nos
Potatos - 1 medium
Tomato - 1 medium
Toor dal - 1/2 cup
Bengal gram - 1/2 cup
For the paste
Coconut paste - 1 tsp
Cloves - 2
Cinnamon - 1"
Poppy Seeds / Gasa Gasa powder - 3/4 tsp
For the gravy
Ginger Garlic paste - 1/2
Tamarind - 1 marble size
Mustard, Curry leaves
Wash and soak the dals for 10 mins.
Chop all the vegetables and keep it aside.
Make a smooth paste with coconut, cloves, cinnamon, and poppy seeds.
Once pressure is all released, add the tamarind juice bring to boil.
Finally season the gravy with mustard, curry leaves.
Check out the Blogging Marathoners doing BM#5 along with me
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Seven Days of Colorful Dishes Kid's Special: Vardhini,
Seven Days of Indian Sweets: Harini, Suma, Veena
Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja
Summer Coolers: PJ, Vaishali
Under 15 mins Quick Breakfast: Sushma Pinjala,