Dhansak

FOR Dhansak

Ingredients:

• 1/2 cup Tur dal (dry split yellow lentils)
• 1/3 cup channa dal (dry pink lentils)
• 1/4 cup urad dal
• 1/3 cup split moong dal
• 400 grams pumpkin golden
• 1 small bunch Spring onion greens
• 2 cups Methi greens (fenugreek leaves)
• 2 Brinjal eggplant / small
• 2 small tomatoes
• 1 cup cauliflower florets
• 1/2 cup French beans
• 1/2 cup peas
• 1/2 tsp Turmeric powder
• 1-2 tbsps Ghee
• 0.5 inchs Ginger root piece
• 1 Onions medium sized
• 2-3 cloves
• Small piece of cinnamon
• 1/2 cup Tomato puree
• 2 tbsps Masala Mangal Dhansak*
• 1.5 tsps Salt

Method:

• Place the lentils in a bowl, wash thoroughly. Pressure cook lentils and all chopped vegetables with 3 cups water for 3 whistle and for 15 minutes on sim. Once cooker is cooled, open the lid, mash the lentils and vegetables with a ladle and keep aside. Peel and chop the onions.
• Heat the ghee in a deep, heavy bottomed pan. Add the freshly prepared ginger-garlic paste and sliced onions, cloves, Cinnamon. Salute on medium flame until onions turn somewhat golden.
• Add the chopped tomatoes, 1/2 tsp salt and stir continuously on high flame, until the tomatoes turn into a pulp
• Add the Dhansak masala powder and stir well until it is incorporated into the onion-tomato base, for around 3-4 minutes
• To this add the mashed lentils, coarsely mashed cooked vegetables, add up to 1/2 cup water and bring to a simmer. Dhansak has a thick consistency, so add water cautiously. Taste and add up to 1/2 tsp salt as required. Simmer for 4-5 minutes on a low flame.
• Traditionally, dhansak is served as a smooth puree, so once cooled you can blend this into a puree and reheat when ready to serve.
• Serve hot with Parsi Brown Rice or plain steamed rice and a kachumber (Parsi style onion-tomato-cucumber salad) on the side.