Pressure cook the dal in 2 cups water for 4-5 whistles. Whisk and keep aside.
Heat oil & temper with cardamoms, cinnamon & cloves. After it stops
crackling, add the onion and saute till light brown in colour.
Now add the ginger-garlic paste and fry for a minute.
Add all dry spices (except salt). Saute for a minute.
Add chopped tomato & fry for a minute more.
Add the chopped eggplants and fry till half done.
Add boiled dal. salt to taste,
Tamarind water,
Mint leaves & green chilies. Simmer till the eggplants are well cooked.
Heat ghee & temper with mustard seeds & red chilies. After it stops spluttering, add the curry leaves and switch off the flame.
Pour this tempering on the prepared Dalcha. Garnish with coriander leaves. Serve with jeera rice, plain biryani or hot
steamed rice.
