Malaysian Indian Dalcha Food

MALAYSIAN-INDIAN DALCHA

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, preferably non-stick, 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, and simmer very gently, partially covered with the lid, for 30 minutes.
• Finally, stir in the nut paste, tomato, tamarind paste and chillies and simmer gently, uncovered, for 10 minutes. The consistency should be quite thick - add a little water if you feel it is too thick.
• For a special treat, you can melt extra ghee and pour over the top of the curry before serving.

MUTTON VARUVAL (MALAYSIAN INDIAN-STYLE GOAT CURRY)

Steps:

• Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.
• Place red onions in a blender; grind into a smooth paste.
• Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.
• Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.
• Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.