Dhansak Dal, Veg Dhansak Recipe
by Tarla Dalal

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A traditional parsi dish usually prepared on sundays for a family meal. As the name says, dhansak is an interesting combination of dals (dhan) and vegetables (saak) perked with loads of spices to make it a mouth-watering dish.

Being cooked only with 1 teaspoon of oil this is a really healthier recipe. We have taken care not to strain out the dal after boiling it so as to retain all the fibre and nutrients that the vegetables and dals provide. Serve the Dhansak Dal with Brown Rice , to make a completely gratifying meal.

Dhansak Dal, Veg Dhansak Recipe recipe - How to make Dhansak Dal, Veg Dhansak Recipe

1/2 cup toovar (arhar) dal , washed and drained
2 tsp yellow moong dal (split yellow gram) , washed and drained
2 tsp masoor dal (split red lentil) , washed and drained
2 tsp urad dal (split black lentils) , washed and drained
1/4 cup chopped potatoes
1/4 cup chopped brinjals (baingan / eggplant)
1/4 cup chopped bottle gourd (doodhi / lauki)
1/4 cup chopped red pumpkin (bhopla / kaddu)
1/4 cup finely chopped spring onions whites and greens
1/2 cup chopped tomatoes
salt to taste
1 tsp oil
2 tbsp tamarind (imli) pulp

To Be Ground Into A Smooth Paste (using 2 Tbsp Water )
4 garlic (lehsun) cloves
3 whole kashmiri dry red chillies
1 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1 green chilli
4 peppercorns (kalimirch)
4 cloves (laung / lavang)
1 cardamom (elaichi)
2 tbsp chopped coriander (dhania)

For Serving
brown rice

Method

Combine the toovar dal, yellow moong dal, masoor dal, urad dal, 2 cups of water, potatoes, brinjal, , bottle gourd, red pumpkin, tomatoes , spring onions whites and greens and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Blend in a mixer to a smooth dal-vegetable mixture. Keep aside.
Heat the oil in a deep non-stick kadhai, add the prepared paste and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Add the dal-vegetable mixture, ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes.
Add the tamarind pulp, mix well and cook on a medium flame for 1 minute, stirring once in between.
Serve hot with brown rice.