Recipe: Appetizing Malaysian style Vegetable Dalca

Malaysian style Vegetable Dalca.

You can cook Malaysian style Vegetable Dalca using 35 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Malaysian style Vegetable Dalca

1. Prepare 1 cup of Mung Dal.
2. It's 2 tsp of turmeric.
3. Prepare 1 of garlic clove.
4. It's 2 teaspoons of vegetable oil.
5. Prepare 1 of green chilli.
6. You need of Spice A (for tempering).
7. Prepare 2 of medium onions (around 60 g), finely sliced.
8. Prepare 2 inches of cinnamon stick.
9. It's 3 of cloves.
10. You need 2 of -star anise.
11. It's 3 of cardamom pods.
12. Prepare 2 stalks of curry leaves.
13. You need 3-4 of dried chillies (you can cut into small pieces if you prefer spicier Dalcha).
14. It's of Spice B (pound using pestle and mortar).
15. It's 3 of garlic cloves (around 10 g).
16. It's 15 g of ginger.
17. Prepare of Spice C (mix to a paste).
18. It's 1 tsp of cumin powder.
19. It's 1 tsp of fennel powder.
20. It's 1 tsp of ground poppy seed (optional).
21. It's 1 tsp of turmeric.
22. You need 3 tablespoons of curry powder.
23. Prepare 1/3 cup of water.
24. It's of Vegetables (can put in whatever you like, this is what I had).
25. Prepare 3-4 of medium potatoes, peel and cut into quarters.
26. Prepare 1 cup of cauliflower florets.
27. Prepare 10 of trimmed fine beans - cut into 2 inches length.
28. Prepare 1 of large tomato, cut into quarters.
29. You need of Other Ingredients.
30. You need 3 tablespoons of ghee.
31. Prepare 100 ml of thick coconut milk.
32. You need 1/3 cup of tamarind juice.
33. It's 2-3 cups of water (depend on how thick you want the dish to be).
34. Prepare A few of stalks of coriander leaves.
35. Prepare to taste of Salt.

Malaysian style Vegetable Dalca instructions

1. Rinse the Mung Dal then transfer to a heavy based saucepan. Add enough water to cover the lentils, then add in 2 tsp of turmeric, 1 garlic clove, 2 teaspoons of oil and the green chilli. Stir to mix then bring to boil on medium heat. Once boiled, turn down the heat and simmer the dal till soft. Keep an eye on the Dal just in case it goes dry and skim off any white scum that forms..
2. Heat 2 tablespoons of ghee in another large saucepan and then add in Spice A (tempering spices). Let it infuse for a few seconds then add in Spice B; stir continuously so it doesn't stick to the pan. Once fragrant, add in Spice C and continue stirring till the curry paste is cooked and the oil has separated..
3. Add the spice paste to the cooked dal and add in the potatoes and 2 cups of water. Bring to boil on high heat. Once boiled, turn down the heat and simmer till potatoes are half cooked. Add in the rest of the vegetables, coconut milk, tamarind juice and salt. Bring to boil again and simmer till vegetables are softened. If the Dal is too thick, add in the last cup of water. If you are happy with the texture of your Dalcha, leave it out.
4. Finally, add in the coriander leaves, check for seasoning and turn the heat off. Enjoy.