Vegetable Dhansaak

Name: Vegetable Dhansaak
Yield: Serves 4
Cuisine: Indian
Ingredients: ¼ cup (50 grams) toor dal/arhar dal (split pigeon peas); 2 tablespoons masoor dal (split red lentils); 2 tablespoons dhuli moong dal (split skinless green gram); 4 ounces (125 grams) pie pumpkin, peeled and cut into ½-inch (1-cm) cubes; 2 tablespoons chana dal (split Bengal gram); 1 large potato, peeled and cut into ½-inch (1-cm) cubes; 2 medium eggplants, cut into ½-inch (1-cm) cubes; 10 to 15 fresh mint leaves, chopped, plus 1 sprig; ¼ medium bunch methi (fresh fenugreek leaves), trimmed and chopped; 2⅛ teaspoons table salt; ½ teaspoon ground turmeric; 5 or 6 cloves garlic, chopped; 1-inch (2½-cm) piece fresh ginger, chopped; 1 teaspoon cumin seeds; 4 or 5 green chiles, stemmed and chopped; 2 tablespoons vegetable oil; 2 tablespoons ghee; 2 tablespoons chopped fresh cilantro; 2 tablespoons freshly squeezed lemon juice; 2 medium tomatoes, chopped; 2 medium red onions, chopped; 1 teaspoon red chile powder; 2 tablespoons dhansaak masala (spice mix)

Parsi vegetable stew

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

The dals give this stew body and increase the nutritional content, and the vegetables provide little pockets of interesting flavors. This hearty dish is perfect with brown rice for a quiet family dinner.

Ingredients

¼ cup (50 grams) toor dal/arhar dal (split pigeon peas)
2 tablespoons

Asia
India
Main course
Dinner
Stew
Vegetarian
Gluten-free
Spicy

Method

Put the dals in a bowl, wash in plenty of water 2 or 3 times, and drain. Add 2 cups (400 ml) water and soak for 1 to 2 hours. Drain in a colander.
Place a nonstick