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); 2 tablespoons chana dal (split Bengal gram); 4 ounces (125 grams) pie pumpkin, peeled and cut into ½-inch (1-cm) cubes; 2 medium eggplants, cut into ½-inch (1-cm) cubes; 1 large potato, peeled and cut into ½-inch (1-cm) cubes; ¼ medium bunch methi (fresh fenugreek leaves), trimmed and chopped; 10 to 15 fresh mint leaves, chopped, plus 1 sprig; ½ teaspoon ground turmeric; 2⅛ teaspoons table salt; 1 teaspoon cumin seeds; 4 or 5 green chiles, stemmed and chopped; 5 or 6 cloves garlic, chopped; 1-inch (2½-cm) piece fresh ginger, chopped; 1 teaspoon red chile powder; 2 medium red onions, chopped; 2 tablespoons vegetable oil; 2 tablespoons ghee; 2 tablespoons chopped fresh cilantro; 2 tablespoons freshly squeezed lemon juice; 2 medium tomatoes, chopped; 2 tablespoons dhansaak masala (spice mix)

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

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

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Vegetable Dhansaak

Parsi vegetable stew

Ingredients

Method

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