My love for dhansak is understandable because i believe it is very wholesome and interestingly spiced.It is perfect to enchant the kids in to having their vegetables n dal without being dull.
So here goes my recipe-----
- Tuvar Dal - 1/4 cup
- Masoor Dal - 1/4 cup
- Moong Dal - 1/4 cup
- Chana Dal - 1/4 cup
- Red/Yellow Pumpkin- 1 cup (peeled n cubed)
- Potato- 1 (peeled n diced)
- Brinjal/ Eggplant -1 medim (washed n diced)
- Onions- 2 (medim- finely sliced)
- Tomato-2 (chopped)
Spices, Herbs n Others:-
For the Dhansak Masala Paste---
- Turmeric powder- a pinch or two
- Kasuri methi/dried fenugreek leaves - 1 tbsp (soaked in little hot water with a pinch of salt)
- Tamarind paste - 1/2 tbsp
- Butter/ oil- 1 to 2 tbsp
- Salt to taste
- Fresh coriander- a handful (for garnish)
- Mint leaves - little (for garnish)
- Garlic - 3 pods
- Ginger - a small piece
- Cumin seeds - 1 tsp
- Coriander seeds - 2 tsp
- Cinnamon - 1 small piece
- Cardamom pods - 2 to 3
- Cloves - 3
- Black peppercorns - 5 to 6
- Dry red chillies - 2 to 3
- Shallots - 5 to 6
Preparing the spicy masala paste is the first step. Dry roast the cumin, coriander, cinnamon, cloves, peppercorns and red chillies in medium heat.Set aside.
Add little oil and roast the shallots to golden brown. Let them cool and then grind the shallots with the dry roasted ingredients along with seeds of the cardamom, garlic, ginger with little water to a fine paste. Keep aside.
Wash all the lentils in a bowl and add the cut vegetables. You can also add squash or gourd to the dhansak if you want.
Add enough water and pressure cook till done.
I mashed the cooked veggie n dal a little to get an even texture.
Soak the kasuri methi in 2 tbsp of hot water.
Heat the butter/oil in a kadhai and add the ground spicy paste . Saute the paste for a few seconds and the fragrant paste will emanate a lovely feel in the kitchen.
Add the onions. Sauté them till they turn golden brown.
Now add the tomatoes and cook till they become soft.
Now instead of the kasuri methi, if you have the Methi (fenugreek ) leaves add them and cook till they wilt.
Add the lentil-veggie mix along with the soaked kasuri methi ,tamarind pulp, salt, and let it simmer for some time till it gets to the required consistency.
Garnish with chopped coriander leaves n mint .
Serve hot with Rice. (Brown or Plain)
Sending this to MLLA# 30 guest hosted by Priya of Mharo rajasthan recipes, event announcement by Susan
Also sending it to DNSW:D hosted by Akila
Also sending this to Jagruti's Complete My Thali - Daal hosted by Priya Srinivasan