Vegetable Dhansaak
By sejal
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Ingredients
- Split pigeon pea (toor dal/arhar dal),soaked1/4 cup
- Split red lentil (masoor dal),soaked2 tablespoons
- Split green gram skinless (dhuli moong dal) ,soaked2 tablespoons
- Split Bengal gram (chana dal),soaked2 tablespoons
- Red pumpkin (bhopla/kaddu),cut into ½ inch cubes100 grams
- Brinjals,cut into ½ inch cubes2 medium
- Potato,cut into ½ inch cubes1 large
- Fenugreek leaves (methi),chopped65 grams
- Fresh mint leaves,chopped10-15
- Turmeric powder1/2 teaspoon
- Salt to taste
- Ginger,chopped1 inch piece
- Garlic cloves,chopped5-6
- Green chillies4-5
- Cumin seeds1 teaspoon
- Pure ghee2 tablespoons0
- Oil2 tablespoons
- Onions,chopped2 medium
- Tomatoes,chopped2 medium
- Dhansak masala2 tablespoons
- Red chilli powder 1 teaspoon
- Lemon juice2 tablespoons
- Fresh coriander,chopped2 tablespoons
- For Dhansaak Masala
- Fenugreek seeds (methi dana) 1 teaspoon
- Coriander seeds 1 tablespoon
- Cumin seeds 1 tablespoon
- Sesame seeds (til) 1 teaspoon
- Cinnamon 3 inch stick
- Black peppercorns 6
- Bay leaves 3
- Cloves 10
- Nutmeg powder 1/4 teaspoon
- Mace powder 1/4 teaspoon
Details
Servings 4
Level of difficulty Average
Preparation time 12mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Drain and mix all the lentils together in a pressure cooker. Add four cups of water, the red pumpkin, brinjals, potato, fenugreek leaves, mint leaves, turmeric power and salt and cook under pressure till pressure is released four times (four whistles).
Remove the lid of the cooker when the pressure has reduced completely. Whisk the mixture till smooth. Grind the ginger, garlic, green chillies, cumin seeds and a little salt to a fine paste.
Heat the ghee and oil in a deep non-stick pan. Add the onions and sauté till golden.Add the tomatoes and sauté till soft. Add the ground paste and continue to sauté till fragrant. Add the dhansaak masala powder and chilli powder and mix well.
Add the dals and vegetables and mix. Adjust the salt and cook on low heat for five minutes.Add the lemon juice and chopped coriander and mix. Serve hot with brown rice.
Step 2
For Dhansaak Masala
Dry roast fenugreek seeds, coriander seeds, cumin seeds and sesame seeds one at a time in a pan. Place in a mortar with cinnamon, peppercorns, bay leaves and cloves. Pound till a fine powder is made. Mix in nutmeg powder and mace powder.
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