Cashew Nut Curry with Bengal Gram

Ingredients

• •1 cup cashew nuts
• •1/2 cup split Bengal gram
• •1/4 cup vegetable oil
• •2 medium tomatoes
• •1 teaspoon ginger paste
• •1 teaspoon garlic paste
• •1 medium onion
• •1 teaspoon red chili powder
• •1/4 teaspoon turmeric powder
• •salt to taste
• •1 teaspoon coriander seeds
• •3 whole cloves
• •1 inch flat cinnamon sticks
• •1 pinch nutmeg
• •1 teaspoon poppy seeds
• •1/4 teaspoon caraway seeds

Directions

1. 1Powder coriander seeds, cloves, cinnamon, cardamom, nutmeg, khus-khus and shajeera and keep aside. Chop tomato. Grate onion or alternately crush it. Keep aside.
2. 2Soak cashew nuts in about 1.5 cup warm water for 1/2 hour.
3. 3Wash bengal gram, drain, and add to the soaking cashew nuts. Boil until bengal gram is cooked -- about 12 to15 minutes on moderate heat.
4. 4In order to test if bengal gram is cooked, take a single grain and crush between fingers. If center is slightly white/cream colored, then it's done. It's important that bengal gram is not over cooked.
5. 5In a deep skillet, heat oil and add garlic, ginger, onion, red chili powder, turmeric and salt. Stir for five minutes on moderate heat. Now add tomato pieces and fry for five more minutes. Then add powdered masala and the boiled bengal gram and cashew nut mixture (including water). Add another 1/2 to 3/4 cups water and cook for 20 minutes on low heat.