Go Back
+ servings
Print Recipe
4.78 from 9 votes

Kaddu Ka Dalcha Recipe

Hyderabadi kaddu ka dalcha made with lentils and bottle gourd...
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dals
Cuisine: Hyderabadi
Servings: 6
Calories: 200kcal
Author: Asiya


For Tenderizing Dal:

  • 1 cup soaked toovar dal yellow lentils or chana dal(bengal gram)
  • 1 tsp turmeric powder
  • 2 to matoes finely chopped
  • water 2 cups

For The Lauki Curry:

  • 1 tbsp oil
  • 1 cinnamon stick
  • 1/2 tsp shahi zeera seeds caraway seeds
  • 3-4 curry leaves
  • 2-3 slit green chillies
  • 1 small size bottle gourd/Lauki cut into long pieces
  • 2 medium sized onions finely sliced
  • 2-3 to matoes finely chopped
  • 1 tsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 cup water
  • salt -to taste

Other ingredients:

  • 1 small lemon sized tamarind extracted pulp
  • 2 tsp coriander leaves finely chopped for garnishing
  • 1 tsp garam masala powder powder of dalchini, elaichi, cloves, shahjeera
  • 5-6 curry leaves while boiling


For Tenderising Dal:

  • In a pressure cooker, add toovar dal, add turmeric powder, add tomatoes, add water and pressure cook until the dal is tenderized.
  • Cook it for about 10 minutes or 5-6 whistles.
  • Reduce the steam of the cooker, mash the dal by adding salt, add tamarind pulp, mix well, check if salt is required and keep aside.

For Cooking Bottle Gourd/Lauki:

  • In a pressure cooker, heat oil, add cinnamon stick, add caraway seeds, add curry leaves, add slit green chillies, add the chopped tomatoes, add the onion slices and saute for a while.
  • Add bottle gourd(lauki) slices, add ginger garlic paste, add turmeric powder, add pinch of red chilli powder, mix well, add water, add salt as per taste and pressure cook for about 3 whistles for the lauki to get soft.
  • Lastly Combine everything that is the dal with tamarind pulp and the cooked Kaddu curry all together.
  • To it add garam masala powder, curry leaves, coriander leaves, add some sugar to kill the sour taste(optional).
  • Bring the whole mixture to a boil on sim flame.
  • Garnish with coriander leaves.
  • Serve with rice or bagara khana.



1.Sugar can be added if the tamarind pulp is added in excess. Some like the sour taste but some may not prefer so one can add sugar in minute quantity in order to kill the sour taste which is totally optional.
2.Also add few mint leaves as optional ingredient while boiling dal to enhance the taste.


Calories: 200kcal
Like and Follow on Facebook:Like or Follow us on our facebook page @YummyIndianKitchen to receive all the latest posts and videos from this blog....
SUBSCRIBE TO OUR YOUTUBE CHANNELTo watch our recipe videos do SUBSCRIBE! and do not forget to press the bell icon to receive every update!!!
Tried this recipe?Mention @yummyindiankitchen or tag #yummyindiankitchen!