Indian Food Recipes
2 tablespoons chopped raw cashews
2 tablespoons chopped blanched almonds
4-5 garlic cloves, peeled and chopped
3 inches piece fresh ginger, peeled and chopped
1 tablespoon whole coriander seed
1 teaspoon whole cumin seed
1/4 teaspoon fennel seed
1 tablespoon whole white peppercorns
350 g toor dal
150 g channa dal
1/2 teaspoon ground turmeric
3-4 tablespoons peanut oil or ghee
1 medium cinnamon stick
6 whole green cardamom pods, lightly crushed
6 whole cloves
5 ounces red onions, peeled and thinly sliced
1 ounce fresh mint, chopped
1 large aubergine, peeled and cut into 1 1/2-inch chunks
10 ounces potatoes, peeled and cut into 1 1/2-inch chunks
8 ounces coconut milk
1-2 teaspoon salt
1 medium tomato, coarsely chopped
2-3 tablespoons thick tamarind paste
1-3 fresh hot green chili peppers, cut into diagonal slices (and seeded if preferred)
1-2 tablespoon ghee (optional, to garnish)
Soak the cashews and almonds in 4 oz water overnight.
Blend the nuts and liquid in an electric blender until smooth, remove to a bowl and set aside.
Rinse the blender container with water before blending the garlic and ginger
with two tablespoons water until smooth. Set aside.
Using an electric spice or coffee grinder, grind the coriander,
cumin and fennel seeds as finely as possible, then set aside.
Combine the two dals in a bowl and wash in several changes of water.
Drain and place in a large lidded pan with 7 cups water and bring to the boil.
With a slotted spoon skim off any scum that rises to the surface.
Then add the turmeric and stir.
Partially cover the pan with its lid, then reduce heat to low.
Simmer gently until the dal is tender, then remove from heat and set aside.
Heat the oil or ghee in a large lidded pan.
When hot add the cinnamon, cardamom pods and cloves.
Stir once then add the sliced onion, and saute and stir for 4 - 5 minutes
until the onion softens and begins to brown.
Add the chopped mint and stir once before adding the aubergine and potato.
Stir for 2 minutes.
Next add the garlic-ginger paste and cook, stirring, for a minute.
Add the cooked dal, coconut milk, 2 cups water, the ground spices and salt.
simmer very gently, partially covered with the lid, for 30 minutes.
Finally, stir in the nut paste, tomato, tamarind paste and chillies.
simmer gently, uncovered, for 10 minutes.
Add in extra ghee and pour over the top of the curry before serving.
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