Malaysian Indian Dalcha

This recipe originates from south india and was taken by muslim immigrants to malaysia. It is a wonderfully warming and nourishing lentil and vegetable curry with a tantalising flavour, but with such a long list of ingredients, i fear that few will attempt to make it. Pottering around in the kitchen preparing, then eating, this, is my idea of heaven, and i love to serve it to guests. The original recipe suggests using half and half toor (toovar) and chana dal, but i prefer to use a greater proportion of toor dal. It is possible to use australian yellow split peas in place of the dals. Adjust the number of chillies to suit your taste.

Steps

Soak the cashews and almonds in 4 oz water overnight or for at least four hours.

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.

This should take around 30 to 40 minutes , although if using australian yellow split peas it may take up to 1 1 / 4 hours.

Heat the oil or ghee in a large , prefera.

Ingredients

raw cashews, blanched almonds, garlic cloves, fresh ginger, whole coriander seed, whole cumin seed, fennel seed, white peppercorns, toor dal, channa dal, ground turmeric, peanut oil, cinnamon stick, green cardamom pods, cloves, red onions, of fresh mint, aubergine, potatoes, coconut milk, salt, tomatoes, tamarind paste, hot green chili pepper, ghee