Dhansak

Ingredients list for Dhansak

• 1/4 cup Split Pigeon Pea
• 1/4 cup Lentils Split
• 2 medium Onions
• 1 inch piece Ginger
• 5-6 cloves Garlic
• 2 Green chillies
• 100 grams Pumpkin
• 1 large Potato
• 3 medium Brinjals
• 1/4 bunch Fenugreek leaves (methi)
• 1/4 bunch Fresh mint leaves
• 1/2 bunch Fresh coriander leaves
• 2 medium Tomatoes
• 1/4 cup Ghee
• 10 Black peppercorns
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• to taste Salt
• 2 tablespoons Dhansak masala
• 3 tablespoons Tamarind pulp

Method

1. Clean, wash and soak toovar dal and masoor dal for half an hour in two cups of water. Peel, wash and slice onions. Peel, wash and chop ginger and garlic.
2. Remove stems, wash, slit and deseed green chillies. Peel, wash and cut pumpkin and potato into half inch sized cubes. Wash and cut brinjal into half inch sized cubes and keep them soaked in water.
3. Clean, wash and chop fenugreek leaves, mint leaves and coriander leaves separately. Wash and chop tomatoes. Heat ghee in a pan, add sliced onions and sauté. Add chopped ginger and garlic and sauté for three to four minutes.
4. Add peppercorns, green chillies, turmeric powder and red chilli powder and mix. Add toovar dal, masoor dal and mix. Add pumpkin, brinjals, potatoes, salt and three cups of water. Bring it to a boil. Cook for ten minutes.
5. Add methi leaves, mint leaves and mix. Add chopped tomatoes and cover and cook ten minutes. Switch off the heat. Add dhansak masala. Mix and add tamarind pulp.
6. Mash the mixture in a blender. Transfer into a deep pan. Adjust consistency by adding water. Sprinkle chopped coriander leaves and cook for a further five minutes. Serve hot.

Nutrition Info