INDIAN DALCHA RECIPE

Indian Dalcha Recipe Difficulty Average Rating 8.5 / 10 ( 2 votes) Recipe Type Veg. 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.