Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. But in this recipe, I have not used mutton. This is a pure vegetarian version.
Ingredients
1/4 cup Toor dal /pigeon pea
1/4 cup masoor dal
2 medium onions
1-inch ginger
5-6 cloves garlic
2 green chillies
100 gms Pumpkin
1 large potato3 medium brinjals
Fenugreek leaves /methi 1/4 bunch
1/2 bunch coriander leaves
2 medium tomatoes
1/4 cup ghee
10 black peppercorns
1/2 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
dhansak masala
3 tbsp tamarind pulp
Procedure
Clean wash and soak dal in 2 cups of water for 15 mins, finely chop onion, ginger and garlic
Clean, wash and cut all the veggies and greens
Chop the tomatoes chillies and green chillies
Heat ghee in a pan and saute onions for 3 mins
Saute ginger, garlic for 3-4 mins
Add all the ingredients and cook for 10 mins
Switch off the heat add dhansak masala, tamarind pulp
Adjust the consistency by adding water, mash it with a blender, cook further for 5 mins and garnish with coriander leaves
serve hot with rotis
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