Dahl Bhat and Takari

Submitted by Chef #505447

"This is an Indian dish incorporating Indian spices. Dahl Bhat is traditionally served with Takari as an entree, also served alone as a soup."

 

• Ready In: 1hr 30mins
• Ingredients: 28
• Yields: 12 cups
• Serves: 12

ingredients

• Dahl Bhat

• 1⁄2 cup yellow split peas
• 1⁄2 cup split peas
• 1⁄2 cup mung beans or 1/2 cup lentils
• 6 cups water
• 3⁄4 cup tomatoes, diced
• 1 cup eggplant, diced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon turmeric
• 1 tablespoon vegetable oil
• 1 cup white onion, chopped
• 2 tablespoons garam masala
• 4 garlic, cloves
• 1 tablespoon curry powder
• 1⁄2 teaspoon cayenne pepper
• 1 cup potato, cubed
• 2 cups carrots, diced

• Tarkari

• 1 teaspoon turmeric
• 1 cup potato, cubed
• 1 cup onion, finely chopped
• 2 bay leaves
• 1 teaspoon cumin, ground
• 1 teaspoon ginger, ground
• 1 teaspoon chili powder
• 1 cup tomatoes, chopped & drained (fresh or canned)
• 1 cup cabbage, finely sliced
• 1 cup peas (optional)
• 1 tablespoon canola oil
• 1 tablespoon salt

directions

1. For Dahl Bhat:

2. 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.
3. 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.
4. 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.
5. For Tarkari:.
6. Heat oil in skillet, add turmeric and 1 T salt add potatoes toss frequently and cook 5 minutes. Remove potatoes from oil & set aside.
7. Add more oil if needed and sauté onion until soft. Add bay leaf, cumin, ginger & chili powder. Stir well.
8. Add tomatoes & cabbage a little at a time stirring well so it is sautéed in the spices. Cover and cook until potatoes are soft.