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Dhanshaak

Course Lunch, Main Dish
Cuisine Indian Cuisine

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

 
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