- 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
- 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.