I m happy today, that i took this theme, my frustration of not finding any traditional recipe of this cuisine other than dhansak, dhandaar, chapat, mithoo dhai,etc, made me spend some more time digging the World Wide Web!! Happy for the frustation, i came across this gold, an e-book called Eat, Live and Pray a book by FEZANA, Federation of Zoroastrian Associations of North America.
Source : My diverse Kitchen
2 tbsp chana dal
2 tbsp moong dal
2 tbsp tuvar dal
2 tbsp masoor dal
4 nos small brinjal
handful of yellow pumpkin cubes
handful of lauki/bottle-gourd cubes
a small gooseberry sized tamarind soaked in half cup of water
1 large onion, chopped
1 large tomato, chopped
1 tbsp kasuri methi
fistful of fresh coriander leaves
1-2 tbsp oil
salt to taste
2 cloves of garlic
1/2 inch piece of ginger
2 nos cloves
1/2 inch piece of cinnamon
1 tsp coriander seeds
1/2 tsp cumin seeds
2 nos red chilies
- Take all the dals, in a bowl, wash them twice and then add chopped brinjals, pumpkin cubes, lauki cubes, add required amount of water. I added water little above the veggies. Pressure cook this veggies and lentils mix for about 4- 5 hisses or until soft. Once done, remove from heat and let it cool. Once cooled, take it off the cooker and mash them well.
- While the veggies are cooling down, let us prepare the masala. Take the ingreidents given under the masala in a mixer and grind it to a fine paste with little water.Extract thick tamarind juice and set aside.
- Heat a pan with oil, add the ground masala paste and saute for about 1 or 2 minutes or the oil separates. The aroma of sauting masala was so awesome, couldn’t take my senses anywhere else!!!
- Once done, add chopped onions and saute until translucent, followed tomatoes, cook until they turn soft. Once the tomateos are done, add the mashed vegetable and lentil mix, add tamarind extract, kasuri methi and salt.
- Let this cook in a simmer flame for about 10 minutes, for the flavors tomingle well. If you feel the gravy is getting thicker fast, just add 1/2 cup of water and let it simmer again.
- Dhansak must be little thick and all mashed up and full of flavors,once done, remove it from heat, add coriander leaves and serve warm with preferably with Brown rice, white rice would also do good. Enjoy a perfect homey meal!!!