Think Parsi food, think dhansak. As the name goes dhnasak is interesting fusion of vegetables and grains. A healthy recipe with lots of nutrients dhansak, is basically made with meat and vegetables. Here we prepare a pure vegetarian recipe, if its what you are looking for! This dhansak goes well with brown rice or butter naan.
- 200 g or 1/2 cup split Red lentils
- 200 g or 1/2 cup split yellow lentil
- 100 g or 1/4 cup Bengal gram dal
- 50 g or 1 bunch of fenu greek leaves
- 250 g or 1 cup of chopped pumpkin or brinjal
- 3 chopped medium sized tomatoes
- 1 medium sized chopped onion
- 1 tbsp ginger-garlic paste
- 2 tbsp coconut oil
- 1 tbsp jaggery – optional
- salt as per taste
- 2 green chilies
- 2 tbsp turmeric powder
- 2 tbsp tamarind paste or lemon juice
- 1 tbsp pepper powder- optional
- 2 tbsp sambar masala
- 2 tbsp jeera powder
- 2 tbsp chat or chole masala
- 2 tbsp garam masala
- Soak all the 3 dal separately for 2 -4 hrs.
- In a large skillet or cooker, once soaked, place all three dal, vegetables, fenu greek leaves along with tomato,pumpkin, onion, green chili and a teaspoon of turmeric powder in a pressure cooker. Add salt, and 2-3 cups of water. Cover the pressure cooker and cook until you hear 3 whistles. After 3 whistles turn the heat to low and simmer for another 5 minutes and turn off the flame.
- Once the dal is cooked, let it cool down. With a blender or potato masher, mash all the vegetables and dal to get a smooth and soup consistency.
- In a pan heat oil, add ginger-garlic paste, all the masala and stir it. Add some water so that the masala doesn’t stick to the pan.
- Add the dal vegetable mashed mixture into this masala and cook on low heat for about 10 to 20 minutes. Add jaggery and tamarind. Bring it to a simmer.
- Add in the chopped coriander leaves. Stir well and the Vegetable dhansak is ready.