Vegetarian Dhansak (Parsi lunch menu)

Name: Vegetarian Dhansak (Parsi lunch menu)
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1/3 cup Tuvar dal (pigeon pea lentil), soaked for 30 minutes; 1/4 cup Chana dal (Bengal gram lentil); 1 cup red pumpkin, chopped; 1 long eggplant, chopped; 2 tbsp. oil; 1 onion, chopped; 1 tomato, chopped; 1 tsp. ginger-garlic paste; 1 tsp. roasted coriander-cumin powder; 1/2 tsp. turmeric powder; salt to taste; 1 tsp. garam masala powder; 1 tsp. red chili powder; 1 tsp. pepper powder; 1 tsp. tamarind paste mixed with 1/2 cup water; coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

(Parsi Cuisine) #LS - This is a traditional Parsi cuisine which is a vegetarian version. It is generally cooked with mutton with one or more lentils. It is an absolute delicacy and no Parsi menu or lunch is complete without this signature dish. Dhansak can be relished with Parsi Biryani or any Indian bread. This is a simple and a healthy dal recipe which is cooked along with eggplants and red pumpkin.

It is both spicy and tangy with the presence of tamarind. Some coriander and mint leaves added to the end product gives a very great flavour to this dal curry. Hence this vegetarian version is a nutritious dish and a gourmet's delight on a vegetarian platter.

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

2-3 servings

1/3 cupTuvar dal (pigeon pea lentil), soaked for 30 minutes
1/4 cupChana dal (Bengal gram lentil)
1 cupred pumpkin, chopped
1long eggplant, chopped
2 tbsp.oil
1onion, chopped
1tomato, chopped
1 tsp.ginger-garlic paste
1 tsp.roasted coriander-cumin powder
1/2 tsp.turmeric powder
salt to taste
1 tsp.garam masala powder
1 tsp.red chili powder
1 tsp.pepper powder
1 tsp.tamarind paste mixed with 1/2 cup water
coriander leaves to garnish

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Steps

20-25 minutes

1

Pressure cook the soaked dal, eggplants and red pumpkin along with 1 & 1/2 cups water for 4-5 whistles. Add salt and turmeric powder. Mash slightly with a potato masher and keep aside.
2

Heat oil in a pan and sauté the onions till light brown in colour. Now add the ginger-garlic paste and rest of the dry spices mixed with 1/4 cup water. Fry on a low flame till the oil separates.
3

Add the tomatoes and continue to fry till it is mashed up. Add the boiled dal and the tamarind water. Simmer for 4-5 minutes or till you get the right consistency.
4

Garnish with coriander leaves and serve with hot steamed rice, jeera rice or any Indian bread.