Vegetable Dhansak
Description:
Parsi cuisine, with its Persian influence, brings together delightful flavors. One such dish is Vegetable Dhansak, where vegetables and lentils are cooked together to create a wholesome and comforting meal. This version of the dish is vegetarian, using a mix of lentils and vegetables, without meat, making it perfect for a high-protein vegetarian diet.
Cuisine: Parsi Recipes
Course: Dinner
Diet: High Protein Vegetarian
Ingredients:
- 1/2 Cup Arhar dal (tur dal)
- 1/2 Cup Yellow moong dal
- 1/2 Cup Chana dal
- 50 Grams Fenugreek, chopped
- 20 Mint leaves, chopped
- 2 Green chillies, finely chopped
- 2 Brinjals (eggplants), chopped
- 1 Cup Pumpkin, chopped
- 2 Turnips (shikhamool), chopped
- 1 Onion, thinly sliced
- 1 Teaspoon Turmeric powder
- 1 Onion, thinly sliced (for tempering)
- 2 Tomatoes, chopped
- 2 Teaspoons Oil or ghee
- 1 Tablespoon Lemon juice
- Salt, to taste
- Water, as required
For Dhansak Masala:
- 3 Cloves garlic
- 2 Inches Ginger
- 2 Green chillies
- 1-1/2 Teaspoons Whole Black pepper
- 1-1/2 Teaspoons Cumin seeds
- 5 Cloves
- 1 Inch Cinnamon stick
- 1 Tablespoon Coriander seeds
Preparation Time: 25 mins
Cook Time: 50 mins
Instructions:
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Begin by preparing all the ingredients. To make the Dhansak Masala, combine garlic, ginger, green chillies, black pepper, cumin seeds, cloves, cinnamon, and coriander seeds in a mixer grinder with a little water. Grind them into a smooth paste and set aside.
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Soak all the pulses (tur dal, yellow moong dal, and chana dal) separately for 30 minutes.
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In a pressure cooker, add the soaked pulses, chopped vegetables (brinjal, pumpkin, turnips), fenugreek, mint leaves, 1 onion, green chillies, and turmeric powder. Add some water and cook until 2 whistles. After 2 whistles, lower the flame and cook for an additional 3-4 minutes. Turn off the gas and let the pressure release naturally.
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Once the pressure is released, open the cooker and mash the cooked mixture using a masher to get a thick, creamy texture.
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In a wok, heat oil or ghee. Add the sliced onion and sauté until soft and golden. Then, add the chopped tomatoes and cook until soft and pulpy.
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Stir in the prepared Dhansak Masala and cook for 5-6 minutes, allowing the flavors to meld together.
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Add the mashed lentil and vegetable mixture into the wok. Cook the entire mixture for another 10-20 minutes on a low flame, stirring occasionally. Add water if necessary to adjust the consistency.
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Once the dish is cooked, turn off the gas, add lemon juice, and mix well. Garnish with fresh coriander leaves.
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Serve the Vegetable Dhansak hot with brown rice or bread for a fulfilling lunch or dinner.
Enjoy your hearty, nutritious, and flavorful Vegetable Dhansak!
