Heat a large skillet over medium heat and add the oil. Once the oil is hot, add the cloves, black peppercorns, bay leaves, and cinnamon stick and mix in. Cook for half a minute or until the spices are fragrant. Then add the onion, green chili, and a good pinch of salt and mix well. Cook for 7 to 9 minutes, or until the onions start to turn golden. Add the ginger-garlic paste, ground spices, tomato paste, and soy curls and mix well for a minute to combine.

Add the salt and coconut cream and mix well. Cook for a minute. Then add in the lentils, green beans or veggies of choice , and water and mix really well. Partially cover and cook for 14 to 18 minutes, depending on the lentils you are using and the consistency you prefer. (You can use 2 cups of water with 1 cup of coconut milk here to make the lentils more creamy)

Once the lentils are cooked to your preference, taste and adjust the salt and flavor. If you like the dalcha more saucy, you can add in some more water or coconut milk at this point and bring to a boil. Switch off the heat and set aside.

Heat the oil in a small skillet, and once hot add the ginger, curry leaves, and cilantro and mix carefully for a few seconds. Switch off the heat.

Drizzle the tempering including the leaves all over the dalcha and serve over rice, Biryani or naan. You can also serve this stew as-is or with a little bit of garlic bread on the side.

Storage: Store refrigerated for upto 3 days. Soycurls absorb more as they sit so you can add some non dairy milk during heating. Or freeze for upto 2 months .