Vegetarian Parsi Dhansak Recipes
VEGETARIAN PARSI DHANSAK
Categories Vegetable
Number Of Ingredients 15
Steps:
- Place the lentils in a bowl, wash thoroughly. Pressure cook with 3 cups water for 1 whistle and for 15 minutes on sim. Once cooker is cooled, open the lid, mash the lentils with a ladle and keep aside. (Watch how to cook lentils in a pressure cooker)
- While the lentils are cooking, peel, deseed and chop pumpkin into large chunks. Slice the stem end of the eggplant and chop into quarters. Slice the spring onions (only greens) into batons. Finely chop the fenugreek leaves. Place in a pressure cooker with 1 cup water, pinch of turmeric powder and salt and cook for 1 whistle and 5 minutes on sim.
- Peel and finely slice the onions. Chop the tomatoes roughly. Peel garlic cloves and crush to a coarse paste along with sliced ginger root and a pinch of salt.
- Heat the ghee in a deep, heavy bottomed pan. Add the freshly prepared ginger-garlic paste and sliced onions. Salute on medium flame until onions turn somewhat golden.
- Add the chopped tomatoes, 1/2 tsp salt and stir continuously on high flame, until the tomatoes turn into a pulp.
- Add the Dhansak masala powder (readymade or see substitute recipe at end of post), and stir well until it is incorporated into the onion-tomato base, for around 3-4 minutes.
- To this add the mashed lentils, coarsely mashed cooked vegetables, add up to 1/2 cup water and bring to a simmer. Dhansak has a thick consistency, so add water cautiously. Taste and add up to 1/2 tsp salt as required. Simmer for 4-5 minutes on a low flame.
- Traditionally, Vegetarian Parsi Dhansak is served as a smooth puree, so once cooled you can blend this into a puree and reheat when ready to serve.
- Serve and enjoy! Take a photo, share your feedback, and share your delicious cooking and be sure to tag @rawspicebar & #rawspicebar!
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- Make the Dhansak Masala: Grind all the ingredients into a smooth paste just little water. Set aside.
- To make Dhansak: Combine dals, potato, bottle gourd, pumpkin, tomatoes and methi leaves in a pressure cooker. Add 4 cups of water and pressure cook until everything is well cooked, about 3~5 whistles.
- Blend the mixture until very smooth with an immersion blender. Alternately the mixture can be strained through a sieve to remove any lumps and make it smooth.
- Heat 2tbsp ghee in a pan. Add the chopped spring onions and cook till wilted. Add the dhansak masala and cook for 3~4 minutes or until it doesn't smell raw anymore
VEG PARSI DHANSAK / VEGETARIAN DHANSAK RECIPE | SAFFRON …
2006-09-20 Slice the stem end of the eggplant and chop into quarters. Slice the spring onions (only greens) into batons. Finely chop the fenugreek leaves. …
From saffrontrail.com
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From saffrontrail.com
Cuisine IndianCategory Main CourseServings 6Total Time 50 mins
- Place the lentils in a bowl, wash thoroughly. Pressure cook with 3 cups water for 1 whistle and for 15 minutes on sim. Once cooker is cooled, open the lid, mash the lentils with a ladle and keep aside. (Watch how to cook lentils in a pressure cooker)
- While the lentils are cooking, peel, deseed and chop pumpkin into large chunks. Slice the stem end of the eggplant and chop into quarters. Slice the spring onions (only greens) into batons. Finely chop the fenugreek leaves. Place in a pressure cooker with 1 cup water, pinch of turmeric powder and salt and cook for 1 whistle and 5 minutes on sim.
- Peel and finely slice the onions. Chop the tomatoes roughly. Peel garlic cloves and crush to a coarse paste along with sliced ginger root and a pinch of salt.
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