Indian Dalcha Recipe

Ingredients:

• 350 gm Toor dal
• 150 gm Channa dal
• 2 tbsp Chopped raw cashews
• 2 tbsp Chopped blanched almonds
• 1 tbsp Whole coriander seeds
• 1 tsp Whole cumin seeds
• 4-5 Garlic cloves, peeled and chopped
• 3 Inches piece fresh ginger, peeled and chopped
• 1/4 tsp Fennel seeds
• 1/2 tsp Ground turmeric
• 3-4 tbsp Peanut oil or ghee
• 1 Medium cinnamon stick
• 6 Whole green cardamom pods, lightly crushed
• 1 Large aubergine, peeled and cut into 1 1/2-inch chunks
• 5 Ounces red onions, peeled and thinly sliced
• 1 Ounce fresh mint, chopped
• 10 Ounces potatoes, peeled and cut into 1 1/2-inch chunks
• 1 Medium tomato, coarsely chopped
• 2-3 tbsp Thick tamarind paste
• 1 to3 Fresh hot green chili pepper, cut into diagonal slices
• 8 Ounces coconut milk
• 1-2 tbsp Ghee for garnishing
• 6 Whole cloves
• 1-2 tsp Salt
• Water as required

How to make Indian Dalcha:


•Soak cashews and almonds in 4 oz water overnight or for about four hours.
•Blend them and liquid in an electric blender till smooth.
•Transfer it into a bowl and keep aside.
•Rinse the blender container with water before blending the ginger and garlic with two tbsp water till smooth, keep aside.
•Grind the coriander, cumin and fennel seeds, keep aside.
•Combine both the dals in a bowl and wash in several changes of water.
•Drain and put in a big lidded pan with 7 cups water and bring it to a boil.
•With a slotted spoon skim off any scum that rises to the surface and add turmeric, keep stirring.
•Partially cover the pan with its lid, and then decrease the heat to low.
•Simmer gently for about 30 to 40 minutes till the dal is tender then remove it from the heat and set aside.
•Now heat the oil or ghee in a big, preferably non-stick, lidded pan.
•When hot add cinnamon, cardamom pods and cloves.
•Stir once then add the sliced onion, and fry for about 4to 5 minutes till the onion softens and begins to brown.
•Add mint and stir once before adding the aubergine and potato.
•Stir for about 2 minutes.
•Now add the garlic-ginger paste and cook, for a minute, keep stirring.
•Add cooked dal, coconut milk, 2 cups water, and salt to taste.
•Simmer gently, partially covered with the lid, for about 30 minutes.
•Finally, stir in the nut paste, tamarind paste, tomato, and chillies.
•Simmer gently, uncovered, for about 10 minutes.
•Consistency should be quite thick and add a little water it is too thick.
•Melt ghee and pour over the top of the curry before serving.