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Vegetable Dhansak Yum
Dhansak is a very flavorful and spicy Parsi dish. It is a hearty dish with lentils, vegetables and choice of meat (which I skipped, of course). It is flavored with aromatic spice blend and is usually served with Parsi brown rice and a kachumber salad (cucumber salad).
Vegetable Dhansak
Course side dish
Cuisine parsi
Prep Time
30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Lentil-Veggie Mixture (or Dhansak):
  • ½ cup Toor dal
  • 2 tbsp Masoor dal
  • 2 tbsp Moong dal
  • 1 Potato – medium, chopped
  • ½ cup Bottle gourd Lauki / Sorakaya/ , chopped
  • ½ cup Pumpkin – , chopped
  • 2 Tomatoes – chopped
  • 3 tbsps Methi leaves (or use 2tsp kasoori methi)
  • 4 ~ 5 Spring Onions – chopped
  • 1 tbsp Tamarind pulp (adjust per taste)
  • to taste Salt
For Dhansak Masala:
  • 2 chilies (add more if you like it spicy) Green
  • 3 ~ 4 chilies (adjust per taste) Dry red
  • 4 cloves Garlic
  • ½ Ginger ” piece
  • 2 Cloves
  • 2 Black peppercorns
  • 1 pod Cardamom
  • 2 tsps Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tbsp Cilantro , chopped
Course side dish
Cuisine parsi
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Lentil-Veggie Mixture (or Dhansak):
  • ½ cup Toor dal
  • 2 tbsp Masoor dal
  • 2 tbsp Moong dal
  • 1 Potato – medium, chopped
  • ½ cup Bottle gourd Lauki / Sorakaya/ , chopped
  • ½ cup Pumpkin – , chopped
  • 2 Tomatoes – chopped
  • 3 tbsps Methi leaves (or use 2tsp kasoori methi)
  • 4 ~ 5 Spring Onions – chopped
  • 1 tbsp Tamarind pulp (adjust per taste)
  • to taste Salt
For Dhansak Masala:
  • 2 chilies (add more if you like it spicy) Green
  • 3 ~ 4 chilies (adjust per taste) Dry red
  • 4 cloves Garlic
  • ½ Ginger ” piece
  • 2 Cloves
  • 2 Black peppercorns
  • 1 pod Cardamom
  • 2 tsps Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tbsp Cilantro , chopped
Vegetable Dhansak
Instructions
  1. Make the Dhansak Masala: Grind all the ingredients into a smooth paste just little water. Set aside.
  2. To make Dhansak: Combine dals, potato, bottle gourd, pumpkin, tomatoes and methi leaves in a pressure cooker. Add 4cups of water and pressure cook until everything is well cooked.
  3. Blend the mixture until very smooth with an immersion blender. Alternately the mixture can be strained through a sieve to remove any lumps and make it smooth.
  4. Heat 2tbsp ghee in a pan. Add the chopped spring onions and cook till wilted. Add the dhansak masala and cook for 3~4 minutes or until it doesn’t smell raw anymore.
  5. Add the lentil & veggie mixture. Cook for 5~6 minutes and add the tamarind pulp.
  6. If the mixture looks too thick, add water to thin it out. Simmer for 5~6minutes or until the tamarind is cooked through.
Recipe Notes
  • Serve dhansak hot with Parsi brown rice or rotis.

    Lets check out what my fellow marathoners have cooked today for BM# 52.

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