Chicken Dalcha

Chicken Dalcha is a South Indian dish that harmoniously blends tender chicken pieces with lentils (usually Toor dal), assorted vegetables, and a medley of spices. It’s a flavorful and comforting stew-like preparation that offers a delightful balance of textures and tastes. The dish is typically served with rice, biryani, or flatbreads and is loved for its aromatic profile and hearty appeal.

Here’s a detailed recipe for Chicken Dalcha:

Ingredients:

For Marinating Chicken:

• 500g chicken pieces, cleaned and cut into chunks
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

For Dalcha:

• 1 cup Toor dal (split pigeon peas), washed and soaked for 30 minutes
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 2-3 green chilies, slit lengthwise
• 1-inch piece of ginger, grated
• 4-5 cloves of garlic, minced
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• A pinch of asafoetida (hing)
• A handful of curry leaves
• 2 tablespoons oil or ghee
• Salt to taste
• Chopped coriander leaves for garnish

For Vegetable Additions:

• 1 cup mixed vegetables (carrots, potatoes, drumsticks, eggplant), chopped into chunks
• Tamarind pulp (size of a small lime), soaked in water

Instructions:

1. Marinate the Chicken:

1. In a bowl, combine the chicken pieces with turmeric powder, red chili powder, and salt. Set aside while you prepare the other ingredients.

2. Prepare the Dal:

1. Pressure cook the soaked Toor dal with enough water until it’s soft and mushy (about 3-4 whistles). Mash the dal well and set it aside.
2. In a large pot or deep pan, heat oil or ghee. Add mustard seeds and let them splutter.
3. Add cumin seeds, fenugreek seeds, asafoetida, and curry leaves. Sauté for a minute until fragrant.
4. Add chopped onions and sauté until they turn translucent.
5. Add grated ginger, minced garlic, and green chilies. Sauté for a couple of minutes.
6. Add chopped tomatoes and cook until they turn soft and mushy.
7. Now, add the marinated chicken pieces and cook until they turn opaque and lightly browned.
8. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a few minutes.

3. Prepare the Dalcha:

1. Add the cooked and mashed Toor dal to the chicken mixture. Stir well to combine.
2. Pour in enough water to achieve the desired consistency. Remember, Dalcha is typically slightly thicker than soup but not too thick.
3. Add the chopped mixed vegetables and mix everything together.
4. Squeeze the tamarind pulp to extract the juice and pour it into the pot. Adjust the amount according to taste, balancing the flavors.
5. Season with salt and let the mixture simmer for about 20-25 minutes or until the vegetables are cooked through and the flavors meld together.
6. Check for seasoning and adjust if needed.

4. Garnish and Serve:

1. Once done, garnish the Chicken Dalcha with chopped coriander leaves.
2. Serve hot with steamed rice, biryani, roti, or bread of your choice.

Enjoy the aromatic and rich flavors of Chicken Dalcha! Adjust the spice levels and consistency according to your preferences.