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  • Writer's pictureDan Rémi

Tekwa Dal

Servings: 4

Calories & Macros: 2300 kcal; Protein 83 g, Carbs 421 g , Fats 34 g

Prep Time: 15 min

Cook Time: 20 min


  • 3 whole star anise

  • 1 tsp water

  • 1 cup yellow split peas

  • 1/2 cup desiccated coconut

  • 1/3 cup sugar

  • 1/2 tsp salt

  • 2 cups wheat flour

  • 1/4 cup gram flour

  • 1/4 cup sugar

  • 1 tsp baking powder

  • 1 tsp salt

  • 2 tsp rapeseed oil


  1. Soak the dal split peas in water for 24 hours.

  2. Boil the dal split peas for 15 min with 1/2 tsp salt, then remove and save the water.

  3. Blend the half cooked dal split peas and add to a bowl.

  4. Blend the 3 star anise with 1 tsp water and add to the bowl.

  5. Now add 1/2 cup of desiccated coconut and 1/3 cup of sugar to the bowl

  6. Mix well and set aside.

  1. Mix all the dough ingredients (except for the rapeseed oil) together.

  2. While mixing in the meantime, continue to add some of the water previously used for boiling the dal split peas, until the desired dough texture is achieved. Knead the dough till firm og rollable

  3. Add 2 tsp rapeseed oil into the mixture.

  4. Make 10-12 balls from the dough.

  5. For each ball:

    1. Roll it out flat.

    2. Add 1 tbsp of the filling in the middle.

    3. Close the dough on the filling and make the knot (the meeting point of the dough) face down

  6. Once step 5 has been completed for all balls, roll them all out into an about 3 cm thick "pancake".

  7. Fry on both sides in rapeseed oil, until golden brown colour.


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