Dhanshaak
Ingredients
- 1/4 cup Tuvar dal
- 1/4 cup green moong dal
- 1/4 cup masoor dal
- 1/2 cup pumpkin peeled and diced
- 1/2 cup bottle gourd peeled and diced
- 1/2 cup potatoes peeled and cubed
- 1/2 cup onions diced
- 1/2 cup spinach washed and roughly chopped
- 1 tbsp kasoori methi
- 4 large tomatoes
- Salt to taste
For the Spice Mix
- 1'' piece ginger
- 4-5 cloves garlic
- 5-6 cloves
- 1 small stick cinnamon
- 11/2 tsp coriander seeds
- 1-2 green chilly
- 1 tsp cumin seeds
- 4-5 dried red chillies
Tempering
- 1 tbsp ghee
- 1 onion chopped
Instructions
Spice Mix
- Roast and grind all the ingredients under Spice Mix to a fine powder. Set aside.
Dhanshak
- Wash and soak all daals for 1 hour .
- Add the soaked daals and all vegetables along with 2 cups water and salt to a pressure cooker.
- Pressure cook for 1 whistle and then simmer for ten minutes.
- Open the pressure cooker after the pressure has released.
- Check the daals should have cooked and the vegetables soft and mushy.
- Mash these with a potato masher.
- Sieve this mixture to get a smooth consistency .
- Adjust the consistency by adding water.
- Add tamarind pulp.
Tempering
- Heat ghee or oil.
- Add the chopped onions and sauté till translucent.
- Add the spice mix, sauté.
- Add to the dhanshak and cook for at least 30 minutes.
- The longer it cooks the better it tastes.
- Do keep stirring at regular intervals to avoid burning .
- Serve with caramelised rice and kachumber.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80
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