Vegetable Dhansak
Ingredients
- 100 gtoor dal (rinsed)
- 50 gmoong dal (rinsed)
- 50 gRed lentil (rinsed)
- 200 gPumpkin (cubed)
- 1 pcEggplant (aubergine) (diced)
- 1 pcOnion (sliced)
- 2 pcGarlic (minced)
- 2 tbspghee
- 1 tbsptamarind paste
- 1 tspjaggery
- 1 tbspgaram masala
- 1 tspTurmeric powder
- 1 tspCumin seeds
- 1 pcHot chili pepper (minced)
- 20 gFresh ginger (grated)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Flavors develop even more the next day.
