Ingredients
- 2 tablespoons cashew nuts, chopped
- 2 tablespoons almonds, chopped and blanched
- 5 garlic cloves, peeled and chopped
- 3 inches piece ginger, peeled and chopped
- 1 tablespoon whole coriander seeds
- 1 teaspoon whole cumin seeds
- ¼ teaspoon fennel seeds
- 350 grams toor dal
- 150 grams channa dal
- ½ teaspoon turmeric powder
- 3 tablespoons peanut oil
- 1 stick cinnamon
- 6 green cardamom pods, slightly crushed
- 6 cloves
- 1 teaspoon pepper powder
- 250 grams onions, thinly sliced
- 50 grams mint
- 200 grams pumpkin/kaddu, cut into chunks
- 1 big aubergine/brinjal, peeled and cut into chunks
- 500 grams potatoes, peeled and cut into chunks
- 200 ml coconut milk
- 1 tomato, chopped
- 2 tablespoons thick tamarind paste
- 1-3 green chilies, slit diagonally
- 1-2 teaspoons salt
Preparation
- Soak nuts in 200 ml water overnight. Blend in liquidiser till smooth. Keep aside.
- Similarly blend garlic and ginger with 2 tablespoons of water. Keep aside.
- Grind coriander, cumin and fennel finely. Keep aside.
- Wash dals together and drain. Bring to boil with 7 cups of water skimming off scum.
- Add turmeric. Stir. Partially cover, reduce heat and simmer till done. Keep aside.
- Heat oil. Add cinnamon, cardamom, cloves and pepper. Sauté. Add onion, sauté till brown. Add mint. Sauté.
- Add pumpkin, aubergine and potato and stir for 2 minutes.
- Add garlic and ginger paste and stir for 1 minute.
- Add cooked dal, coconut milk, 2 cups water, ground spices and salt and simmer with partially covered lid for 30 minutes.
- Add nut paste, tomato, tamarind paste and chilies and simmer uncovered for 10 minutes.
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The final consistency should be quite thick.
Serve with rice.