Uses of cardamom seeds: 

1. Seeds may be crushed or used whole
2. Add to virtually any sweet instead of vanilla bean flavor 
3. Use in Pilafs for taste and haevenly aroma
4. In Europe, it is commonly added to christmas baking dishes

Dhanshak-the signature dish of the Zorastrians or Parsees who migrated to India from the Middle East.
Preparation Time : 1 Hour Plus soaking Time
Cooking Time : 1 1/2 hour
Ingredients:
2 cups tuvar dal
1/4 cup chana dal
1/4 cup moong dal
1/2 kg/1 lb. mutton or chicken pieces
1 small piece of yellow pumpkin cut into 1/2 inch cubes
1 piece small eggplant cut into 1/2 inch cubes
a handful of cilantro leaves minced
a handful of mint leaves minced
1/2 tsp. ginger garlic paste
red chili powder to taste
1/4 tsp. curry powder
1/2 tsp. dhana jeera powder
1/8 tsp.. turmeric powder
salt to taste
For the Tempering or Flavoring the DalMutton:
1 tbsp. whole coriander seeds
1 tsp. whole jeera or cumin seeds
3-4  cloves
1/4 tsp. cardamom seeds
1 small piece of nutmeg
4-5 black pepper corns
1 small stick cinnamon
The above tempering whole spices should be ground in a coffe grinder or in a mortar pestle
4 tbsp. oil
1/2 tsp. cumin-garlic-red chili paste (lasan chutney)
8-10 curry leaves
1 green chili minced
1 medium size onion chopped fine
3-4 large tomatoes (pureed)
Method:
1.  Mix all the dals, wash and soak for 2 hours in water. Drain.
2.  Put the dal on a pot with a tight lid along with 10 cups of water, vegetables (except the tomato), mutton/chicken, ginger-garlic paste, red chili powder, turmeric powder, dhana jeera powder, curry powder, salt to taste. 
Bring to a boil and then cover and simmer on med-low heat for 1/2 hour.  Be sure to see that the water is enough or add more - it should have a porridge kind of consistency. .
Flavoring the DalMutton:
Dry grind the tempering ingredients. In another vessel heat oil. To the oil add the ground tempering ingredients, jeera-garlic-red chili paste, curry leaves, green chili and onion and fry till onion is transclucent.  Addtomato puree and the ground spices. Roast on low for 2-3 minutes ensuring that the ingredients do not burn but at the same time the oil should start separating from the onions and tomatoes. Add this to the cooked dal along with the mutton/chicken pieces and simmer for 10-15 minutes. Serve hot with brown rice and fresh onion and tomato salsa.