Dal kurma

This dal kurma inspires you to take your food seriously; it's deliciously put together, and true to its craftsmanship, every flavour stands out in this unique dish.

½ cup split green gram
2 cups water
½ cup curd
½ cup coriander leaves
½ cup tomato
2 pieces of cinnamon
4 pods of clove
4 pods of cardamom
3 green chillies
1 tbsp ginger paste
1 tbsp garlic paste
¼ cup ghee
1 lemon
1 cup fried onion

Grind to a paste

¼ cup cashew nuts
¼ cup coconut

Grind to a powder

½ tsp turmeric powder
½ tsp chilli powder
½ tsp coriander powder
1 tsp fennel seeds

Pressure cook the split green gram/split yellow dal with enough water keep aside
Heat the pan and pour in the ghee
Add cinnamon, cloves and cardamom
Put in the garlic paste and saute well until the raw smell leaves the pan
Add the ground masala powder
Add the ginger paste and saute well
Now, add the chopped tomato and blend well
Toss in the fried onion, mix well
Add enough salt, and then the coriander leaves
Pour in the curd and stir well
Add the green chillies
Now, add the cooked dal to the gravy and blend well
Pour the coconut-cashew nut paste into the dal kurma
Add a little more water if the curry is already thick, since it gets thicker as it cools down

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