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Dhanshaak - Speciality Dishes |
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Preparation time:
Cook Time: |
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| Lentils and vegetables cooked with spices |
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| Dal and vegetable mixture |
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| 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
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| 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.
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| Seasoning: |
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| 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
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| 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.
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Appetizers (Veg)