Today I post “Vegetable Dhansak” which submitted to On-going Event “Blogging Marathon# 20” under the theme of “Delicious Dal” hosted by Srivalli.
When I get this theme “Delicious Dal” suddenly Dhansaak come in my mind but according to Parsi Cuisine,
Dhansak is a popular Indian dish, especially popular among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. In Parsi homes, dhansak is traditionally made on Sundays owing to the long preparation time.
Dhansak consists of lentils, vegetables, spices, cumin seeds, ginger, and garlic together with meat and either gourd or pumpkin. Within the Parsi community, dhansak usually contains goat meat (mutton); it is rarely made with other meats, or without meat.
Outside of India, some variants of dhansak use pineapple chunks for sweetness, however the traditional recipes never contain fruit, instead favouring the subtle sweetness of gourd, pumpkin or squash. But as per I consider Vegetarian Food only that’s why I use pumkins and gourd with some lentils.
I get this version from Masterchef Sanjeev Kapoor’s cookbook “Cooking with Love” which passes me as a Giveaway from Vaishali on her Blog anniversary.
You can serve this wonderful Parisian Vegetarian Cuisine with Steam rice or Wholegrain wheat flour chapatti. It’ taste really awesome, a complete meal include lentils and vegetable with special dhansak masala. We all already knows lentils are the good source of proteins and iron which is very beneficial for human body and Nutritionist also suggests 1 cup dal in our daily balanced diet.
Preparation Time: 35 Minutes
Cooking Time: 30 Minutes
Serving: For 3 Persons
Recipe Source: MasterChef Sanjeev Kapoor’s Cookbook “Cooking with Love”
1/8 Cup Split Pigeon Peas/ Tuvar Dal
1Tbsp. Split Red Lentils/ Masoor Dal
1Tbsp. Yellow split Gram/ Dhuli Moong Dal
1Tbsp. Split Bengal Gram/ Chana Dal
1/2 Cup Chopped Red Pumpkin/ Sitaphal
1/2 Cup Chopped Bottle Gourd/ Lauki
1 Medium Sized Onion, Chopped
1 Medium Sized Tomato, Chopped
1/2 Inch Rough and Fine Chopped Ginger/ Adrak
1 Chopped Green Chili
1/2 Tbsp. Dhansak Masala
1 Tbsp. Lemon Juice
1Tbsp. Fresh and Chopped Green Coriander
1/4 Tsp. Turmeric Powder/ Haldi
Salt to Taste
1/2 Tsp. Cumin Seeds/ Shahi Jeera
1 Tbsp. Clarifying Butter/ Desi Ghee
Red Chili Powder to Taste
Wash and soak the all four lentils into water for 15 minutes. Drain the excess water and add all lentils with 3 cup water, pumpkin, gourd, turmeric powder, and green chilli, salt and chopped ginger, cook in pressure cooker until to 5 whistles. Remove from the flame and whisk well till to smooth and fine dal with the help of one blend or whisker.
Now heat the ghee in to Wok on medium flame and add cumin seeds in it. When they splutter add onion and sauté till golden. Add tomatoes and sauté till to cook. Add dhansak masala, chilli powder if need and mix well.
Now add smooth dal and salt. Boil for 5-10 minutes more on low flame. Remove the dal from the flame and add lemon juice and coriander for garnishing. Serve this hot Vegetable Dhansak with Rice or Chapati’s.
|Lentils and Veggies|
|Boiled and Smooth Blended Dal mixture|
|Tomatoes and Dhansak Masala|