Sunday, October 25, 2009


I had printed this recipe from some web site several years back. Though I have no idea where I got it, their interpretation of a vegetarian dhansaak was very interesting and simple. It was described as a 'Multi-lentil Persian stew with vegetables - what apple pie is to an American, this dhansaak is to a Parsi'. I have made this healthy and simple dhansaak several times since.

Here's how I make it:

1/4 cup tur dal - rinsed and drained
2 tbsp each masur dal, chana dal, mung dal - all rinsed and drained
1 red onion - thinly sliced
1 cup tightly packed chopped spinach - fresh or frozen
1/2 cup chopped carrots
1 chopped tomato
1 tbsp oil - I use vegetable or canola
1 tsp ginger pate
1 tsp garlic paste
1 tsp coriander pwd
1/2 tsp red pepper pwd.
1/4 tsp cinnamon pwd
1/4 tsp clove pwd
1/4 tsp turmeric pwd
Juice of 1 large lemon

Put all the dals, half the onions and all the veggies (spinach, carrots and tomatoes) in a pressure pan with about 3 cups water and cook to 3 whistles.

In another skillet, heat 1 tbsp oil. Add the onions, saute 5 mins. Add the ginger and garlic pastes and saute 2-3 mins. Mix all the other spices with a few drops of water. Add this to the onion-ginger-garlic mix. Saute on low heat till the mixture turns slightly brown (not burnt) and exudes an aroma.

Add this to the cooked dal-veggies mix, scraping any brown bits from the bottom of the skillet. Add salt and lemon juice. Adjust consistency by adding some water if needed.

Serve hot with brown rice and lemon wedges.
This vegetarian Dhansaak goes to the RCI - Celebrating Parsi Cuisinse event at Enjoy Indian Food.
This event was started by Lakshmi of Veggie Cuisine.

1 comment:

Meera said...

Thanks so much for your entry! Dhansaak looks delicious!!

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