Tekwa Dal Recipe I Sweet Stuffed Puris

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while providing a similar texture.

split yellow lentils

🥗Healthier: green lentils

💰Cheaper: pigeon peas

Pigeon peas are often more affordable and available.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Sunflower oil is a cost-effective alternative.

Wash chana dal in water 2-3 times until water runs clear.

Add chana dal to a pan with 1 teaspoon of salt and cover with 1 liter of water; bring to a boil.

Stir occasionally while boiling and remove any scum that forms on top.

Lower heat and check for doneness; dal should crumble easily between fingers.

Drain the dal and let it cool completely.

Prepare colored water by adding yellow food coloring to 3/4 cup of water.

In a sieve, add 2 cups of plain flour, 3 tablespoons of milk powder, and 1/4 teaspoon of bicarbonate of soda; sift together.

Add 2 tablespoons of softened ghee and mix with fingers until combined.

Gradually add colored water to make a soft dough, knead for 5-10 minutes, and let it rest covered.

Grind cooled dal in a food processor to a fine texture.

Add 1 teaspoon of roasted fennel seeds (ground), 1/2 cup sugar, 2 tablespoons of desiccated coconut, and 1/4 teaspoon of cardamom powder to the ground dal; mix well.

Shape the rested dough into a log and cut into pieces for thick tacos.

Flatten each piece into a disk and add about 1.5 tablespoons of filling; pinch to seal.

Roll out the filled dough gently to about 4mm thickness.

Heat oil in a wok or pan on medium heat for deep frying.

Gently lower the rolled taco into the oil, cooking on medium heat for about 4 minutes, pressing down to help it swell.

Turn the taco after about 2 minutes and continue to cook until done, then drain on kitchen towel.

Cooking Techniques

Equipment Needed

Spice Level: