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You need Mung Dal.
You need to prepare turmeric.
Prepare garlic clove.
Provide vegetable oil.
Prepare green chilli.
Provide Spice A (for tempering).
You need medium onions (around 60 g), finely sliced.
You need cinnamon stick.
Use cloves.
Use -star anise.
You need to prepare cardamom pods.
Prepare curry leaves.
You need to prepare dried chillies (you can cut into small pieces if you prefer spicier Dalcha).
Prepare Spice B (pound using pestle and mortar).
Use garlic cloves (around 10 g).
Provide ginger.
You need to prepare Spice C (mix to a paste).
You need cumin powder.
Prepare fennel powder.
Prepare ground poppy seed (optional).
You need turmeric.
Prepare curry powder.
Prepare water.
You need Vegetables (can put in whatever you like, this is what I had).
Use medium potatoes, peel and cut into quarters.
Provide cauliflower florets.
Prepare trimmed fine beans - cut into 2 inches length.
Use large tomato, cut into quarters.
Use Other Ingredients.
Use ghee.
You need to prepare thick coconut milk.
You need tamarind juice.
Provide water (depend on how thick you want the dish to be).
You need stalks of coriander leaves.
You need Salt.

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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..
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..
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.
Finally, add in the coriander leaves, check for seasoning and turn the heat off. Enjoy.

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