Skip to main content

Dhansak

Dhansak is a popular parsi dish traditionally prepared with meat and mixed lentils along with vegetables and spices. But I tried making it with just veggies and it came out perfect. When all the lentils and veggies are cooked along with spices you get a deliciously good bowl of dal. The consistency of dhansak should be thick. Serve it with rice and you will have a warm and healthy meal. This was my second time making dhansak. The first time, I made dhansak masala at home from sratch but recently I found ready made packet of dhansak masala at store and it made my life easier. You can find many recipes for dhansak masala online but this ready made masala is one easy way to go :). I used pressure cooker to cook dhansak.



Ingredients(Serves 4 if served with rice)


1 cup mixed lentils(toor, moong, masoor, chana) in equal amount
1 carrot washed peeled and diced
3/4 cup washed, peeled and diced pumpkin
1 small potato peeled and diced
1 onion(1/2 thinly sliced and 1/2 chopped)
1 Cup washed and finely chopped methi/fenugreek leaves
1 tbs ginger-garlic paste
1/2 tsp amchur/dry mango powder
1/4 tsp turmeric pwd
2 tsp ready made dhansak masala
1/2 tsp garam masala
1 tsp dried mint
Salt as per taste
2 cups water
2 tbs ghee/clarified butter

Method

Wash and soak all the lentils in water for 1 hour. Meanwhile get all the veggies ready. Heat ghee in a pressure cooker add onions both diced and sliced. Saute until translucent and add ginger-garlic paste. Fry it some more time until you get nice aroma of ginger and garlic. Next add all the veggies, carrots, potatoes and pumpkin. Also add chopped methi leaves. Saute to combine all veggies together and add turmeric, dhansak masala, garam masala, amchur, dried mint, salt and mix well to combine all the flavors. Add soaked lentils along with 2 cups of water. Once boiled put the lid on pressure cooker and give 3-4 whistles and keep it on low for 5-7 minutes. Shut off the gas and let the pressure drop. Once the pressure is dropped open the lid and mix well, this dal should be thick. Serve it hot with rice. 

Though I didn't write down the ingredients for rice here is how I made it. I washed uncooked rice(I used basmati) and kept aside. Heat ghee in pressure cooker, add around of 1 tsp sugar and let it brown(don't let it burn). Add cloves, cardamom and cinnamon stick. Throw in washed uncooked rice and mix. Add salt and water, let the rice boil and then put the lid on pressure cooker. Give 2 whistles and keep it on low heat for 5 minutes and then shut off the gas. Once the pressure is dropped open the lid fluff the rice with fork and serve it with Dhansak. 
Sorry I don't have the picture for dal served with rice but just Dhansak.







Comments

Popular posts from this blog

कोबीची पचडी / Kobichi Pachadi / Shredded Cabbage Salad

This is a typical Maharashtrian koshimbir or salad recipe. It is a simple side dish which can be eaten with roti or just as a salad. This is not a yogurt based salad though that's why I guess it is called pachadi. It is quick and easy to make, with few ingredients you can have a healthy and tasty side dish. Ingredients(serves 2-3) 2 cup shredded cabbage 2 tbs roasted coarse peanut powder 2 tsp sugar 1 1/2 tsp lime juice Salt as per taste 1 tbs chopped cilantro For Tempering 2 tsp oil 1/4 tsp mustard seeds 1/8 tsp cumin seeds A pinch of asafoetida 1/8 tsp turmeric powder 1 small green chili cut into 3-4 pieces Method In a serving bowl, assemble together, shredded cabbage, coarse peanut powder, sugar, lime juice, chopped cilantro and salt. Heat a small pan and add oil. Once heated, add mustard and cumin seeds, after they crackle add asafoetida, turmeric and green chilis. Shut off the gas. Add this tempering to the above assembled salad. Mix everything tog

Kulith Pithla(कुळीथ पिठलं )

पिठलं/pithla is a comfort food for most of the Maharashtrian  people. Pithla made from chickpea flour is more common than Kulith Pithla. Many Maharashtrian people are unaware of kulith pithla. English name for kulith is horse gram. In Kokan region kulith is more popular, it is used to make pithla as well as उसळ . Kulith powder is easily available in market in India. I have looked for it here in US but still no luck, have to get it from India every time I visit. For some people it takes time to adjust to its nutty and strong flavor. When you need a quick bite of comfort food, Kulith pithla will certainly satisfy your taste buds and plus it will come together in minutes. Serve it hot with white rice or पोळी/roti. Ingredients(Serves 3-4) 1/2 Cup Kulith Powder 1 Small onion chopped 2-3 Garlic cloves(diced if big) 1 Tbs oil 1/4 Tsp mustard seeds 1/8 Tsp turmeric powder Pinch or two of asafoetida 2 Amsul(dried Kokum) 1/2 Tsp chili powder 3 Cups water Fresh cilantro chopped for

Guide to Green Leafy Vegetables

 The idea for this post came from one of my dear friend. She one day asked me what kind of green leafy vegetables you make. I said to her that I make quite a few. She suggested why don't I post pictures and names of the leafy vegetables that we get here in US. I liked her idea and started writing this post. Just a note that I have mentioned only the ones that I have used in my kitchen. There are plenty of leafy greens out there to try! In marathi we call all leafy greens as पालेभाज्या. My mom makes variety of greens but living in US we might not get all of them as in India. I shop for groceries in a Korean store but they carry all Indian vegetable variety plus all other Indian groceries.  I tried some new leafy greens and tried to make Indian/Marathi style recipes. I have listed names of few greens that I normally cook with. Swiss Chard Young Radish Mustard Greens or Sarson/सरसों का साग  Red Shen Choy/लाल माठ  Gongura/Sour Leaf/आंबाडी Spinach/Palak Methi/Fenugreek Leaves Swiss Char