Delicious Dhansak

Dhansak Masala

Ingredients:

6 Dried Whole Red Chilies

2 small Cinnamon Sticks

3 small Bay Leaves

1 1/2 Tbsp. Cumin Seeds

2 Tbsp. Coriander Seeds

1 1/2 Tbsp. Black Peppercorns

3 Black large Cardamoms

2 tsp. Green Cardamoms

1 Tbsp. Dried Fenugreek seeds

1/2 Tbsp. Cloves

1 Tbsp. Mustard Seeds

1/2 Tbsp. Mace powder

1/2 Tbsp. Turmeric powder

Direction:

1. Dry roast the whole spices except mace powder and turmeric powder on medium-low heat in a pan.

2. Roast for 7-10 minutes and let it cool down.

3. After the spices are dry and cool, add the whole spices, mace, and turmeric powder in the mixer. Grind till you get fine shredded powder.

The powder is very strong and must be used according to the spice tolerance of the consumers. Keep it in mind before adding on the Dhansak recipe.

Dhansak recipe

Prep time: 20 min Cooking time: 30 min Total time: 50 min

Serves: 8

INGREDIENTS

1/4 cup Split Moong

1/4 cup Chana Dal

1/4 cup Masoor Dal

1/8 cup Moong Dal

1/8 cup Black Urad Dal

1/8 cup Arhar/Tuvar Dal

1 Medium Potato

15 florets Cauliflower

1 Medium Green Bell Pepper

1 Medium Zucchini/Squash

1 Medium Yellow Squash

15 Baby Carrots

1/2 Large Eggplant

1/2 bunch Spinach

1 cup Fenugreek ( I didn't have it so I substituted it with Kasuri Methi, a big handful)

1 Onion

2 Tomatoes

8 cloves Garlic

1 1/2 inch Ginger

4 tsp. Dhansak Masala

1 Tbsp. Ghee/ Clarified Butter (You can add more. It will enhance the flavors)

1 tsp. Red Chili Powder

Salt as per taste

Lime Juice per your likeness

Water as per the consistency you like

DIRECTION

1. Combine all the lentils (dals) together and wash them properly. Cut the vegetables in big chunks.

2. In a large pan or pressure cooker, add the lentils, vegetables, and sufficient water to cook.

3. Heart the pan on a medium flame for 20 minutes or more depending on the water consistency and the cooking pan used. In a pressure cooker heat till 2-3 whistles.

4. Once the cooker/pan cools down, open it and mix the lentils to puree consistency. Add more water to mix, but remember the dish is on the thicker side.

5. In a tempering pan, add ghee/oil and heat it. Lower the heat as you add ginger garlic paste. Sautee the paste till garlic is translucent.

6. Add the dhansak masala and red chili powder according to your temperament for spices. Roast it for few seconds and add the tempered mixture to the lentils and vegetable mixture prepared before.

7. Add salt to taste.

8. Let the dhansak cook with the lid open for about 10-15 min on medium-low heat.

9. Serve with sprinkled lime juice.

Dhansak is best consumed with rice.

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About the author

Sushma Mahra has a flair for cooking. She loves experimenting with spices and different Indian cuisines. She is a writer and a poetess, and a chess champion.