Vegetable Dalca

1 cup toor dal, washed, soak for 20mins and drained
1 large brinjal, cut into small parts
2 medium size tomatoes, chopped
1 large potato, peel the skin off and cut into a few parts
1 tsp turmeric powder
2 tsp chili powder
5/6 large pink shallots, sliced thinly
1, two in cinnamon stick
2 in ginger, chopped
2 garlic, chopped
1/2 a green chili, thinly sliced
a handful of chopped coriander leaves
2 dried red chilies (keep whole)
2 sprigs curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3 tbsp ghee

Pressure cook toor dal with 2.5 to 3 cups of water until dal is soften for 5  whistles. Keep aside.
In a skillet, melt ghee, add in mustard seeds, once it splutter, add dried chilies, cinnamon stick, 1 sprig curry leaf, and cumin seeds. Stir for a few seconds, then add in chopped shallots, saute until turn slightly brownish, then add chopped ginger and garlic. stir fry until aromatic. Add chili powder and turmeric powder. Stir for a few seconds then add in chopped tomatoes and stir fry further until oil floats. Mix in cut potatoes and brinjal. Stir the masala with the vegetables.Mix in salt to taste, and throw in chopped coriander leaves. Add in about 2 to 3 cups of water. Stir and leave to simmer gently until the potatoes are soften. Once you got the required consistency for the gravy, throw in another sprig of curry leaf. stir and adjust salt to taste.

Serve with white rice or briyani. You can serve with idli and dosa too!!



       
      Vegetable Dalca served along with Kofta Briyani