Dahl Bhat And Takari

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 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 tomato, diced
• 1 cup eggplant, diced
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 1 tablespoon vegetable oil
• 1 cup 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
• 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 tomato, chopped & drained (fresh or canned)
• 1 cup cabbage, finely sliced
• 1 cup peas (optional)
• 1 tablespoon canola oil
• 1 tablespoon salt

Recipe

• 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.