This South Indian dish is a lentil stew made by simmering split lentils with a variety of spices, which are then mashed and cooked either with vegetables (such as bottle gourd) or with chunks of meat (most commonly lamb, mutton or chicken) in an aromatic broth.

Typical ingredients used in the preparation of this dish include onions, garlic and ginger paste, tomatoes, green chilis, and spices such as coriander, cumin, turmeric, cardamom, red chili powder, curry leaves, and cloves. Dalcha is typically enhanced with tangy tamarind and spices such as cumin seeds, mustard seeds, garam masala powder, garlic, and red chilis, and it is usually eaten piping hot either as a main course or a side, accompanied by Indian bread.

This soupy stew is a common accompaniment to South Indian biryani (rice dish), baghara chawal (flavored rice), phalli gosht (green beans with mutton), or kebabs.