Dhansak is a vegetable and lentil preparation. Its a traditional parsi lentil recipe.
for the dhansak - lentils and veggies
(tuvar dal or pigeon pea lentils)
(green gram lentils)
4 to 5
medium sized tomatoes
- chopped (optional)
medium size potatoes
2 to 3 medium-size eggplant (baingan)
+ 1 cup chopped pumpkin + 1 cup chopped bottle gourd (lauki)
fresh fenugreek leaves
or 1 tablespoon dry fenugreek leaves (kasuri methi)
3 to 4
2 to 3
salt to taste
for the dhansak masala
large cinnamon of 2 inches
or 2 to 3 smaller sized cinnamon
1 to 2
dry red chilies
or ½ tablespoon red chili powder
8 to 9
Preparing the lentils and veggies
Pick and rinse the lentils.
Mix all the chopped veggies, tomatoes and lentils together in a pressure cooker.
Add 4 cups water and pressure cook the dals and veggies till they are done.
Strain the dals and veggie mixture through a strainer.
Preparing the dhansak masala
Grind all the ingredients for the masala with some water to a fine paste.
Keep the paste aside.
Making the tamarind pulp
Take a small marble sized tamarind and soak it in 2-3 tbsp warm water for 20-30 minutes.
When the tamarind becomes soft, your pulp is ready. Also squeeze the tamarind with your palm and extract the juices in the same bowl.
Heat ghee in a pan.
Add chopped onions and saute them till they become transparent.
Add the ground dhansak masala and saute it for 3-4 minutes.
Now add the lentils and veggie mixture.
Simmer for a 5-6 minutes and then add the tamarind pulp.
For a slightly thinner consistency, you can add some hot water.
Simmer for some 5 minutes or more till the raw aroma and taste of the tamarind goes away.
Serve the dhansak hot with brown rice.
full recipe -