Vegetarian Dhansak Recipe
Vegetarian Dhansak Dal.
Also known as parsi masala dal.
All spices are available on Amazon.com (click on link)
1 cup yellow lentils (tuvar daal)
60 gm pumpkin-peeled and diced (about 1/2 cup)
60 gm egg plant/baingan-diced
1 cup fenugreek leaves (methi)-washed and chopped
1 large (125 gm) potato-peeled and diced
1/2 tsp turmeric
1 Tbsp salt
1/4 cup (60 gm) oil
1 cup grated onions (250 gm)
2 tsp ginger paste (2 tbsp chopped)
1 cup chopped tomatoes (250 gm)
3 Tbsp Dhansak masala
1 Tbsp lemon juice
For the dal mixture:
Cook the dal with pumpkin, eggplant, fenugreek leaves, potatoes, turmeric, a pinch of salt and some water.
Final preparation – do the tempering ( tadka )
In a non-stick pan, heat oil. Saute onions, garlic and ginger, till they turn light brown.
Add the tomatoes and dhansak masala and saute till fat separates.
Add the dal mixture, bring to a boil, then simmer for about 5 minutes.
Mash up all to a smooth puree.
Shut the flame and add lemon juice.
Serve hot with brown rice. *
- For extra vegetables – I add green peas, carrots and green beans to the rice.
Vegetarian dhanshak vegetables are in the dal. You can add veggies and then puree the dal.
TIPS for Vegetables ( based on 1 cup of tuver dal lentils)LINK to buy – All spices are available on Amazon.com
Potatoes my husband loves them. Leave whole. Do not puree, vegetarians love potatoes!
Fenugreek fresh small bunch.
Green scallions 2
1 onion chopped.
2 slices of fresh eggplant, skin onis fine.
3 one inch pieces of fresh or frozen squash. I use locally sourced butternut squash or orange pumpkin.
Small bunch of fresh coriander (aka kothmir or chinese parsley)
2 sprigs of fresh mint
1 tomato chopped