Recipe: Delicious Malaysian style Vegetable Dalca

Malaysian style Vegetable Dalca.

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

Ingredients of Malaysian style Vegetable Dalca

  1. It’s 1 cup of Mung Dal.
  2. Prepare 2 tsp of turmeric.
  3. You need 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. It’s 2 of medium onions (around 60 g), finely sliced.
  8. You need 2 inches of cinnamon stick.
  9. It’s 3 of cloves.
  10. Prepare 2 of -star anise.
  11. Prepare 3 of cardamom pods.
  12. You need 2 stalks of curry leaves.
  13. Prepare 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. Prepare 3 of garlic cloves (around 10 g).
  16. Prepare 15 g of ginger.
  17. It’s of Spice C (mix to a paste).
  18. You need 1 tsp of cumin powder.
  19. It’s 1 tsp of fennel powder.
  20. You need 1 tsp of ground poppy seed (optional).
  21. Prepare 1 tsp of turmeric.
  22. Prepare 3 tablespoons of curry powder.
  23. It’s 1/3 cup of water.
  24. You need 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. You need 1 cup of cauliflower florets.
  27. Prepare 10 of trimmed fine beans – cut into 2 inches length.
  28. It’s 1 of large tomato, cut into quarters.
  29. You need of Other Ingredients.
  30. It’s 3 tablespoons of ghee.
  31. It’s 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. It’s A few of stalks of coriander leaves.
  35. It’s to taste of Salt.

Malaysian style Vegetable Dalca step by step

  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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