| • | Soak cashews and almonds in 4 oz water nightlong or for about 4 hours.
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| • | Blend them and liquid in an electrical blender until smooth.
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| • | Transfer it into a normal bowl and keep aside.
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| • | Rinse the blender container with water before blend the ginger and garlic with 2 tbsp water until smooth, keep aside.
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| • | Grind the coriander, cumin and fennel seeds, keep aside.
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| • | Combine both the dals in a normal bowl and wash out in a lot changes of water.
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| • | Drain and put in a large lidded cooking pan with 7 cups water and bring in it to a boil.
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| • | With a slotted tablespoon skim off any scum that moves up to the surface and add turmeric, keep stirring.
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| • | Partially cover the cooking pan with it is lid, and then drop-off the heat up to low.
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| • | Simmer gently for about 30 to 40 minutes until the dal is tender then take aside it from the heat up and set up aside.
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| • | Now heat up the oil or butter in a big, preferably non-stick, lidded pan.
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| • | When red-hot add cinnamon, cardamom pods and cloves.
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| • | Stir one time then add the chopped up onion, and fry for about 4to 5 minutes until the onion softens and begins to brown.
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| • | Add mint and stir one time before adding the aubergine and potato.
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| • | Stir for about 2 minutes.
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| • | Now add the garlic-ginger paste and cook, for a minute, keep stirring.
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| • | Add cooked dal, coconut milk, 2 cups water, and table salt to taste.
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| • | Simmer gently, partially covered up with the lid, for about 30 minutes.
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| • | Finally, stir in the nut paste, tamarind paste, tomato, and chillies.
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| • | Simmer gently, uncovered, for about 10 minutes.
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| • | Consistency should be quite a thick and add a little water it is also thick.
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| • | Melt butter and pour all over the top of the curry before serving.
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