Cashew Dal - cooking recipe

Ingredients

2/3 cup roasted cashews (preferably unsalted)
2 cups milk
2 cups Urad Dal, without skins (black gram)
1 cup masoor dal (red lentils)
1/2 cinnamon stick
5 green cardamom pods
3 whole cloves
2 mace, 'leaves'
2 large red onions, peeled and chopped finely
1 tablespoon fresh ginger, peeled and chopped finely
5 small green chilies, chopped finely
1 large tomatoes, peeled seeded and roughly chopped
ghee (I use about 1/4 cup, you can use less if you like)
1 tablespoon garam masala
1 tablespoon fennel seed, powder
1 tablespoon chili powder
1 teaspoon turmeric
1/2 cup cream
salt

Preparation

Boil cashews in milk on a medium heat (or the milk might scorch) until they are fairly soft, then blend them with the milk until a thick paste is formed (you may need a bit extra milk, it should look like greyish peanut butter). Keep aside.
Boil dals until soft but not a paste (you can use a pressure cooker if you have one) with the whole spices. Remove and discard spices but do not drain water.
Heat ghee and fry onions until soft and starting to brown, add chillies, tomato, and ginger and fry until the oil rises out of the mixture. Add cashew paste and fry for a couple of minutes more to blend everything together. Add turmeric.
Heat a small frying pan and dry fry the ground spices until they smell quite strong (almost a little burnt), then add to the fried onion/cashew paste.
Add the fried paste to the boiled dal and stir through on a low heat. Add salt and cream and heat through.
Serve with rice or chappati.