Hong Kong-style Dalcha

Ingredients

In this Hong Kong-style adaptation of Dalcha, we incorporate ingredients commonly found in Hong Kong cuisine, such as dried shrimp and dried scallops, to enhance the umami flavors of the dish. Additionally, we adjust the spice levels to cater to the milder taste preferences often found in Hong Kong cuisine. We alse have the original recipe for Dalcha, so you can check it out.

• 1 cup (200g) lentils, rinsed and drained 1 cup (200g) lentils, rinsed and drained
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 1 tomato, diced 1 tomato, diced
• 1 tablespoon dried shrimp, soaked in water and drained 1 tablespoon dried shrimp, soaked in water and drained
• 1 tablespoon dried scallops, soaked in water and drained 1 tablespoon dried scallops, soaked in water and drained
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Stir in minced garlic and grated ginger, cooking for another minute.
4. 4.
   Add coriander powder, turmeric powder, and chili powder. Cook for a minute to toast the spices.
5. 5.
   Add diced tomatoes and cook until they soften.
6. 6.
   Add the soaked dried shrimp and dried scallops, stirring well to combine.
7. 7.
   Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for about 30-40 minutes, or until the lentils are tender.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Dried shrimp — Soak the dried shrimp in water for about 15 minutes before using to rehydrate them and remove any excess saltiness.
• Dried scallops — Soak the dried scallops in water for about 30 minutes before using to rehydrate them and enhance their flavor.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add chopped green chilies.
• Adjust the consistency of the stew by adding more vegetable broth if desired.
• Serve with steamed rice or warm naan bread for a complete meal.
• Garnish with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Hong Kong-style Dalcha hot in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or warm naan bread for a satisfying and wholesome meal.

Presentation advice

To enhance the presentation, sprinkle a pinch of chili powder or paprika on top of the stew before garnishing with fresh cilantro. Serve the dish in colorful ceramic bowls to add a vibrant touch to the table.