Food ….. Ultimate driving force of all living things. .. an infant to a fully grown human.. all know it’s language… It’s that one thing which no one tells u about… It’s omnipresent… It connects …..connects people, cultures ,countries and way more….. This blog is all things food…food recipes, food articles , kitchen work arounds and much more…. On this note , I post my favourite food item I can never say no too. A vegetarian take on an otherwise non vegetarian Parsi dish.. Hope you all enjoy it as well…
Vegetarian Dhansak ( adapted from Tarla Dalal cook book)
The week I feel my family has not eaten a balanced diet, I make this. It’s a sneaky dish . You can empty the entire vegetable box of your fridge in this lentil gravy and no one will know what’s in it. Ideal for mommies looking to include those horrid (read nutritious) vegetables which a kid would hate otherwise.The key to this dish is to maintain a right balance of Dal and vegetables. The recipe and ingredients I work with as follows:
To boil in pressure cooker
1 tea cup (medium sized) Toor /Arhàl Dal
1/4 tea cup each of : yellow Moong dal, Split Green Moong dal, unskinned Urad Dal, Masoor Dal, Val ki daal
2 Big Fresh Tomatoes
1 Big Potato peeled and chopped big chunks
200 gms of Yellow pumpkin chopped in big pieces
200 gms of White gourd ( Dudhi) chopped in big pieces
4 Green Onions (with all the leaves and whole bulbs)
1 small bunch of fresh fenugreek leaves (methi)
For masala paste
2 tbsp of fresh green coriander leaves
4 green chillies spicy variety
5 whole red chillies. I use Kashmiri .. less spicy variety
3 pieces each of : cloves (lavang), green cardamom pods whole( elachi), 1.5 inch of cinnamon stick (dalchini)
4 tsp of coriander seeds(Dhania Dana)
2 tsp of cumin seeds (jeera)
12 big Garlic cloves
2 inch long fresh ginger
For curry base
1 Big onion finely chopped
4 tbsp clarified Butter /Ghee
Salt to taste
Tamarind paste 4 tbsp
1. Boil all the lentils and vegetables in a pressure cooker
2. Grind all the ingredients in the masala paste section to a fine paste.
3. In a deep kadhai , add ghee and onions. Sort for 1 to 2 mins or until they become a bit soft.
4. Add the masala paste prepared and cook for 4 mins minimum. Ghee should come up and you would know masala is cooked.
5. Blitz or grind the Dal and vegetables mixture to a puree consistency and add this to the masala mix in kadhai.
6. Bring it to boil. At this point , water can be added if the mix is too thick . Add tamarind paste and let it cook for further 10 mins on a simmer.
This dish is served with brown rice. Recipe of which I shall post soon … Meanwhile it can be enjoyed with plain basmati rice or bread kulchas.