Hyderabadi Dal kadu recipe by the cozy plates

 *Dal Kadu* is a comforting Hyderabadi dish of lentils cooked with bottle gourd/lauki. "Kadu" = bottle gourd in Urdu. It’s mild, creamy, and great with roti or rice.

Ingredients:

*For 3-4 servings:

- Toor dal/arhar dal/Dal Chana: 1 &half cup, washed

- Bottle gourd/lauki: 2 cups, peeled and diced small

- Tomato: 1 medium, chopped

- Onion: 1 medium, finely chopped 

- Green chili*: 1-2, slit

- Ginger-garlic paste: 1 tbsp

- Turmeric: ¼ tsp

- Salt: to taste

- *Water: 3-4 cups

- Half Chicken cube( optional)

For tadka/tempering:

- *Ghee or oil*: 1 tbsp

- *Cumin seeds*: ½ tsp

- *Mustard seeds: ½ tsp

- *Curry leaves: 8-10

- *Dry red chili: 1, optional

- *Coriander leaves: for garnish

1. Instructions:

Add oil in pressure add onion and fry until it change its color add ginger garlic paste and cook for a min then add tomato or tomato paste green chilies then add spices (salt,turmeric and red pepper) cook for 2,3 min then add bottle gourd and mix well then add 1 glass of water. Cook for 3-4 whistles then add soaked dal and again pressure it for 10 to 20 minutes.

2. Make the tadka:

Heat ghee/oil in a small pan. Add cumin seeds and mustard seeds. When they splutter, add curry leaves and dry red chili. Saute for 10 sec until aromatic.

3. Finish:

Pour the tadka over the cooked dal. Mix well. Simmer for 2 min so the flavors blend. Adjust salt. Garnish with coriander.

Tips

- Cut lauki small: It cooks faster and blends into the dal better.

- Texture: Some people like it chunky, others mash it smooth. Your call.

- Flavor boost: Add ½ tsp garam masala or a squeeze of lemon at the end.

- Protein swap: Works with moong dal too. It’ll be lighter and cook faster.

Serve hot with steamed rice, jeera rice, or roti. A dollop of ghee on top makes it better.

What are you planning to eat it with - rice or roti?