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Malaysian style Vegetable Dalca
Malaysian style Vegetable Dalca

Before you jump to Malaysian style Vegetable Dalca recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to malaysian style vegetable dalca recipe. You can cook malaysian style vegetable dalca using 35 ingredients and 4 steps. Here is how you cook it.

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

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