Indian Dalcha

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.