Hello friends,
How are you all? I hope you’re doing well. Today I’m sharing a special recipe that reminds me of my village and all the beautiful memories connected to it.Every village wedding has its own signature dish, the one that everyone waits for. In our village, it’s the chicken and chana dal stew, lovingly called dalcha.
This dish isn’t just high in protein and energy-packed, it carries the warmth of tradition. The rich, comforting taste paired with naan makes it the star of every wedding feast. Honestly, when it’s served, people don’t hesitate to go back for second (or even third) helpings.
Ingredients
1 cup chana dal
500 g chicken
2 medium onions (one fried, one in paste)
7-8 garlic clove
1" ginger
1 medium tomato chopped
Garam masala (black pepper,cumin,bay leaf,cardamom,cinnamon)
2 tbsp oil
1 tsp red chili powder
1/2 tsp turmeric powder
Salt to taste
Fresh coriander
Step by Step Method
Cook the dal
Wash and pressure cook chana dal with water for 2 whistles until soft but not mushy. Set aside.
Make the base
Blend one onion with ginger and garlic into a paste.
Heat oil in a pan, fry sliced onions till golden, and set half aside for garnish.
In the same oil, sauté the onion-ginger-garlic paste.
Cook the masala
Add turmeric, chili powder, garam masala( black pepper,cumin,cardamom,cinnamon,bay leaf) and chopped tomatoes. Cook until the oil separates.
Add the chicken
Toss in chicken pieces and sauté for 5–6 minutes.
Add a splash of water, cover, and cook until tender.
Mix in the dal
Stir in the cooked chana dal. Adjust water for your preferred consistency.
Simmer on low heat for 5–7 minutes so the flavors come together.
Garnish & serve
Top with fried onions and fresh coriander.
Serve hot with naan for the perfect wedding-style experience.
For us, this isn’t just a dish—it’s a memory. In our village weddings, when the big pots of dalcha are opened and that aroma spreads through the pandal, everyone’s face lights up. Eating it with naan, surrounded by friends and family, feels like the true celebration.
This stew fills more than your stomach—it fills our heart.
