Vegetable Dhansak

A thick, creamy lentil purée mixed with melt-in-the-mouth vegetable chunks. The earthy scent of cumin and the tangy touch of tamarind balance the sweetness of the pumpkin.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 324
• Protein: 15 g
• Carbs: 40 g
• Fat: 9 g

Ingredients

• 100 g toor dal ( rinsed )
• 50 g moong dal ( rinsed )
• 50 g Red lentil ( rinsed )
• 200 g Pumpkin ( cubed )
• 1 piece Eggplant (aubergine) ( diced )
• 1 piece Onion ( sliced )
• 2 piece Garlic ( minced )
• 2 tbsp ghee
• 1 tbsp tamarind paste
• 1 tsp jaggery
• 1 tbsp garam masala
• 1 tsp Turmeric powder
• 1 tsp Cumin seeds
• 1 piece Hot chili pepper ( minced )
• 20 g Fresh ginger ( grated )

Instructions

1. Preparing dal and vegetables

   Rinse the toor dal, moong dal, and red lentils in clear water until the water is no longer cloudy. In a pot, place the lentils, diced pumpkin, eggplant, and turmeric. Cover with water.

2. Slow cooking

   Bring to a boil then lower the heat. Simmer until the lentils mash easily and the vegetables are completely tender. Blend coarsely to keep some texture.

3. Making the Tarka

   Heat the ghee in a pan. When hot, add the cumin and coriander seeds: they should sizzle instantly. Add the sliced onion, minced garlic, grated ginger, and chili. Let color until the onion is brown and fragrant.

4. Assembly and reduction

   Pour the contents of the pan into the lentils. Stir in the tamarind paste, jaggery, and garam masala. Let reduce for a few minutes: the sauce should thickly coat the spoon.

Chef's tips

• The secret is in the Tarka: spices must toast without burning to release their essential oils.
• If the consistency is too thin, reduce without a lid; the dish should be dense.

Storage

Keeps for 3 days in the fridge. Flavors develop even more the next day.