A traditional Parsi recipe the dhansak is a hotchpotch of lentils, vegetables, spices and meat and is usually served with brown rice.
- Prep Time : 20 minutes
- Cook Time : 01h 30min
- Yield : 6
- Pigeon pea lentils - 1 cup, washed and soaked
- Green gram lentils - ¼ cup, washed and soaked
- Pink lentils - ¼ cup, washed and soaked
- Onion - 1, finely chopped
- Tomatoes - 5, finely chopped
- Potatoes - 2, diced
- Bottlegourd - 3 cups, diced
- Aubergines - 3, diced
- Pumpkin - 1 cups, diced
- Fresh Fenugreek leaves - 4 tbsp, finely chopped
- Fenugreek leaves dry - 1 tbsp
- Tamarind pulp - 3 tsp
- Ghee - 3 tbsp
- Salt - to season
- For the masala
- Garlic - 12, cloves
- Ginger - 1 inch
- Cumin seeds - 1 ½ tsp
- Cinnamon - 1 large
Method of Preparation
Preparing the lentils and veggies:
- Toss in all the vegetables and lentils together in a pressure cooker add sufficient water and pressure cook until the lentils and the vegetables are done.
- Once done, strain through a sieve
Preparing the masala:
- Add all the masala ingredients and water as required in a blender and blend to a fine paste. Keep this paste aside.
Preparing the dhansak:
- In a large skillet heat the ghee on medium high.
- Toss in the onions and sauté until soft and translucent. This would take about 5 mins.
- Add in the prepared masala paste to this and fry for about 4 mins or until well cooked.
- Once the masala is cooked add in the cooked lentils and vegetables that were prepared in prior.
- Season and simmer for about 6 mins.
- Add the tamarind pulp mix well add some water if required for a thin consistency.
- Simmer for a further 5 mins. The vegetable dhansak is ready to be served.