Vegetable Dhansak - 1
Vegetable Dhansak - 1 (Parsee Dal)
If you make this dish, please take a few pictures and send them in for inclusion here.
It is a well known and popular Parsee (Parsi) dish which is served with fried rice, Kachoombar Salad, a chutney of choice and a chicken dish like Mum’s Chicken Curry. This recipe comes from a Parsee friend of mine, who is a very good cook. Mamta
1 cup toor or arhar dal or red gram dal or red lentil
1 medium onion chopped coarsely
1 medium potato chopped coarsely
2 green chillies chopped
1 inch piece of ginger, peeled and chopped coarsely
A few fresh mint leaves or 1/2 tsp. dry mint leaves
125 gm. tinned chopped tomatoes
1 tsp. dhania powder*
1 tsp. cumin or jeera powder*
1/4-1/2 tsp. chilli powder
1 tsp. garam masala*
1/2 tsp. turmeric powder
Salt to taste
2 tbs. cooking oil
3 cloves of garlic
1 tsp. Garam Masala
A small hand full of coriander leaves, finely chopped
2 1/2 cups water
* You can use Dhansak Masala in place of all these spices.
Wash and soak the dal for 3-4 hours.
Place all ingredients except garlic, garam masala and coriander leaves, in a pressure cooker and cook for 3 pressures. You can boil it briskly in a pan until tender, but this will require more water.
Put it in a liquidizer and grind until fine. It should be of custard consistency.
Heat oil in a small pan and fry garlic until light brown.
Add garam masala, fry for 10 seconds and add to the dal and mix well.
Garnish with coriander leaves.
Serve hot, with brown rice.
Also see Dal Selection.