Dahl Bhat and Takari

Name: Dahl Bhat and Takari
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 0.5 cup yellow split peas; 0.5 cup split peas; 0.5 cup mung beans; 6 cup water; 0.75 cup tomatoes; 1 cup eggplant; 0.5 tsp salt; 0.5 tsp turmeric; 1 tbsp vegetable oil; 1 cup white onion; 2 tbsp garam masala; 4 garlic; 1 tbsp curry powder; 0.5 tsp cayenne pepper; 1 cup potato; 2 cup carrots; 1 tsp turmeric; 1 cup potato; 1 cup onion; 2 bay leaves; 1 tsp cumin; 1 tsp ginger; 1 tsp chili powder; 1 cup tomatoes; 1 cup cabbage; 1 cup peas; 1 tbsp canola oil; 1 tbsp salt

Aubergine, yellow split peas and mung beans come together in this South Asian dal, fragrant with turmeric and garam masala and simmered on the stove.

1 hr 30 min · Serves 12 · Medium

Method

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Time: Prep 30 min · Cook 60 min · 90 min total
Difficulty: medium

1
For Dahl Bhat:. Combine all ingredients. Bring to a boil over high heat. Reduce to simmer. Stirring frequently. If peas are allowed to sit at the bottom, they will burn.
2
In separate pan, sauté onions in oil until they are softened. Add in the spices and garlic and cook about 10 minutes. Add to soup.
10 min
3
When beans and peas are soft, about 30 minutes, add in potatoes and carrots. Continue to simmer 30 minutes. Add more water if too thick. Adjust spices.
4
For Tarkari:. Heat oil in skillet, add turmeric and 1 T salt add potatoes toss frequently and cook 5 minutes. Remove potatoes from oil & set aside.
5 min
5
Add more oil if needed and sauté onion until soft. Add bay leaf, cumin, ginger & chili powder. Stir well.
6
Add tomatoes & cabbage a little at a time stirring well so it is sautéed in the spices. Cover and cook until potatoes are soft.