Рецепт Dhansak Dal | Healthy Parsi Style Lentils & Veggies
Since last post was Parsi Brown rice obviously this post will be its partner in gourmet crime - Dhansak dal. The word dhansak literally transaltes into grains & vegetables. Coming the Persia, the Parsis /Zoroastrian community settled along the Indian coast mainly Gujarat and developed a unique cuisine combining both the cuisines. Normally it is made of mutton,lentil and vegetables along with brown rice for a hearty Sunday lunch. A heavy dish with long prep time it is a traditional Parsi Sunday lunch. Dhansak is also cooked during funeral or sad occasions, so you will not find it during weddings.
I have tried the vegetarian version from Madhur Jaffrey's World vegetarian and it turned out quiet hearty and heavy but easier than expected.
Ingredients:
- Masoor Dal: 4 tbsp
- Toor /Arhal Dal (Split Pigeon Peas) : 4 tbsp
- Mung Dal: 4 tbsp
- Aubergine/Eggplant: 1 small peeled and cut into chunks almost 3/4 cup
- Pumpkin: 1/2 cup peeled and cubed
- Fresh Mint Leaves: few
- Fresh Coriander/Cilantro: few
- Cumin Seeds: 2 tsp
- Coriander Seeds: 1.5 tbsp
- Cinnamon: 1 " piece broken into smaller pieces
- Cardamom Sees: 1/4 tsp
- Dried Red Chillies: 3-6 or as per taste
- Black peppercorns: 1/2 tsp
- Fenugreek Seeds: a big pinch
- Turmeric powder: 1 tsp
- Vegetable oil: 2-4 tbsp
- Onion: 1 medium finely chopped
- Garlic: 2 cloves ground + Ginger: 1 inch piece peeled and ground
- OR
- simply Ginger garlic paste: 1 tsp
- Tomatoes : 1.5 cups peeled and chopped
- Salt: 2 tsp or as per taste
- Tamarind pulp/paste 1 tbsp or lemon juice :2-3 tsp
- Dark soft Brown sugar /Jaggery: 1 tsp
- Garnish: (Optional)
- Browned onions, Fresh cilantro or green chilli sliced into fine rounds
Preparation:
Cook together on stovetop or pressure cooker, the lentils, herbs and veggies and keep aside.
Dry roast the cumin, coriander, cinnamon,cardamom dried red chillies, peppercorns and fenugreek seeds in a small pan until they start browning and become aromatic. Cool slightly and grind into a fine powder in the mixer or coffee grinder.
Heat oil in a deep pan and saute onions till they turn brown. Add the ginger garlic paste and stir until the raw smell goes. Add the spice powder and then the tomatoes. Stir fry for 2 minutes. Add 1 ccup of water ad bring to boil. Reduce to simmer, cover and let it cook until the tomatoes are softened.
Pour the tomato mix into the lentil mixture along with enough salt, tamarind pulp and sugar/jaggery. Stir gently and let it cook for 15-20 minutes covered but the lid slightly ajar so that it does boil over. This will let the flavours mingle well. Mix all the ingredients well even mashing them up with the back of the spoon/ladle.
Serve warm garnished with browned onions,cilantro or green chilli rounds. As usual I skipped this part and just consumed it hungrily with brown rice.