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Dhanshaak - Speciality Dishes
 
Preparation time:
Cook Time:
 
Lentils and vegetables cooked with spices
 
Dal and vegetable mixture
 
Ingredients
  • 1 cup pigeon peas lentil (toor dal)
  • ½ cup red lentils (masoor dal)
  • ¼ cup yellow split lentils (moong dal)
  • 1 medium-sized onion (finely chopped)
  • 1 oz ginger (finely cut)
  • 2 small potatoes (cubed)
  • ¼ cup fenugreek leaves (chopped)
  • 4–5 mint leaves
  • 3½ oz eggplant (cubed)
  • 7 oz pumpkin (cubed)
  • 1 cup tomatoes (diced)
  • 1 tsp salt
Method
  • Soak the lentils overnight.
  • Pressure-cook, lentils along with onions, ginger, potatoes, fenugreek leaves, mint leaves, pumpkin, eggplant, salt and chopped tomatoes.
  • Cook until soft, well cooked, and mashed and sieve through a strainer. Keep the strained pulp of boiled lentils and vegetables aside.
Seasoning:
 
Ingredients for seasoning for Lentils and vegetables mixture
  • 2 tbsp ghee (clarified butter)
  • ¼ tsp cumin seeds (jeera)
  • 1 medium-sized onion (sliced)
  • 1 tsp garam masala or 1 tbsp dhanshaak masala (blend of Indian spices
  • 1 tsp ginger-garlic paste
  • 1 tsp tomato paste
  • ½ cup water
  • 1½ tsp salt
  • 1 tsp red chili powder
Method
  • Heat the ghee in a kadai (cooking wok). Add the cumin seeds and onion. Stir well until onions are slightly brown.
  • Add in the garam masala (Indian spice powder) or dhanshaak masala (spice powder, available in Indian grocery store), the ginger-garlic paste, salt, red chili powder, tomato paste, and lentil and vegetable pulp mixture.
  • Cook for another 10 minutes on low heat adding the water if the mixture is too thick.
  • Enjoy hot with brown rice or bread.