Vegetable dalcha curry is a healthy and protein-rich lentil based curry recipe flavored with garam masala. In this particular recipe, chickpeas, pigeon peas, cauliflower, onion, and carrots are the main ingredients. It is then tempered with red chilis, garlic, cumin, and curry leaves to create a zesty and fragrant dinner entrée.

Protein-Rich Veggie and Lentil Dalcha Curry [Vegan]

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Cooking Time



  • 1/4 cup split pigeon peas
  • 2 tablespoons chana dal (split chickpeas)
  • 1/4 cup tamarind water
  • 1 medium potato, chopped
  • 1 cup cauliflower florets
  • 1/4 cup fresh green peas
  • 1/2 cup chopped beans
  • 2 carrots, chopped
  • 1 medium onion, chopped
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • A pinch of asafoetida/onion powder/garlic powder
  • Salt, to taste
  • 3 garlic cloves
  • 1/2 of 1 cinnamon stick
  • 2 green cardamom
  • 1/2 teaspoon black cumin seeds
  • 1 tablespoon chopped coriander leaves

For Tempering:

  • 2 dry red chilis
  • 2 tablespoons finely chopped garlic
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon fenugreek seeds
  • 1 stick curry leaves


  1. Take a clay pot and fill with 2 cups water. Heat it on low flame. Once water starts boiling, add split pigeon peas and split chickpeas. Keep a ladle in pot and partially cover the pot with a lid (it prevents the overflow of water). Let it cook for 15-20 minutes on low-medium flame.
  2. Meanwhile, take another clay pot and heat on low flame. Add 2 tablespoons oil. Add cloves, cardamom, cinnamon, and black cumin seeds. Add chopped onions and asofoetida. Cook for a while. Add ginger-garlic paste and stir well. Add chopped vegetables and mix everything well.
  3. Add turmeric powder, chili powder, garam masala, and a little salt. Add 2 cups water and cook it covered for 10 minutes on low-medium flame. Now, add tamarind water and cook for another 5 minutes. Check for the peas cooking in the other pot. Mash them with the ladle and add to the vegetable curry.
  4. Stir everything well and add salt to taste. Check for the spice and correct at this stage. Cook it covered for another 5-8 minutes. Add more water if needed, as the curry becomes thick after some time. Switch off the flame.
  5. For tempering, heat 1 tablespoon oil in a pot. Temper mustard seeds, dry chilis, curry leaves, fenugreek seeds, and cumin seeds. Add this tempering to the vegetable dal. Serve hot.


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