Indian

Dahl Taka – Chickpeas lentils Curry


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Taka Dahl, it is lentils, chickpeas & pepper all spiced up together in tomato puree & coconut cream sauce, Wow, Taka Dahl is an amazing dish, which is delicious & filling.

This dal is a nice blend of chickpeas, red lentils & chana dal in curried coconut creamy sauce, with favors and aroma of Indian fresh spices. It has only about 279 calories, perfect!

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                 Total Time                    Yields

25 mins               1 hour 30 mins               1 hour 55 mins     3-4 Serving

Ingredients:

Chana dal lentils (split Bengal gram) – ¼ cup

Chickpeas (chana) – ½ cup

Red lentils – ¼ cup

Carrot – ¼ cup (sliced)

Red pepper – 1 tablepsoon (diced)

Spinach – ½ cup

Green peas -¼ cup (optional)

Onion – 1 large (pureed_

Ginger – 1 inch (pureed)

Garlic – 2 cloves (pureed)

Tomato puree – 2 large

Coconut milk – 1 cup

Fresh cream – ¼ cup

Corn flour – 1 ½ tablespoon

Salt per taste

Black pepper

Bay leaf – 1

Cumin seeds – ½ teaspoon

Red pepper – ¼ teaspoon

Coriander powder – ½ teaspoon

Turmeric powder – ¼ teaspoon

Garam masala – ¼ teaspoon

Cinnamon powder – 1/8 teaspoon – (optional)

Cloves powder – 1/8 teaspoon – (optional)

Instructions:

  • Wash and soak chickpeas, red lentils & chana dal separately overnight.
  • Make onion ginger garlic puree in blender n keep aside. Now separately make tomato puree and keep aside.
  • Prepare coconut milk from fresh coconut or use canned one, mix well with corn flour, keep aside.
  • First pressure-cook chickpeas separately with salt & pinch of turmeric. Boil till tender. Drain and keep aside.
  • Now boil chana dal and red lentils together with salt and pinch of turmeric. Boil till tender.
  • Now heat oil in a wok or large pan, add cumin seeds & bay leaf, when they splutter add onion, ginger & garlic puree & red pepper. Fry till onions turn golden brown for 5-6 minutes. Now add spinach & green peas and fry further for another 3-4 minutes till the spinach leaves start wilting.
  • Now add tomato puree and also add dry spices – turmeric powder, coriander powder, black pepper to taste, salt to taste, pinch of cinnamon & clove powders each, red pepper powder. Fry for about 10-15 minutes till oil separates from masala mix.
  • Now add boiled chana, chana dal & red lentils along with coconut-corn flour mix milk. Mix and simmer on low heat, If the gravi is becoming too dry and thick, you can add some more water. Add garam masala now. Mix well.
  • Cook till the tastes blend well. Garnish with green coriander.

Note: Serve hot with plain or fried rice or any bread of your choice, chapatti, roti or naan. Bon Apetite!

Happy Cooking!!

Picture courtesy: http://www.onceuponachef.com(nicepic)

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