Parsi Dhanshak is a traditional Parsi dish that combines lentils and vegetables in a rich, flavorful gravy. This recipe, enhanced with Bharat Dhanshak Masala, brings out the authentic taste of this classic dish. Follow these steps to prepare a delicious Parsi Dhanshak.
Ingredients-
- 1 cup Toor Dal
- Half cup Chana Dal
- 1 big-sized onion (chopped)
- 1 small-sized brinjal (chopped)
- Half cup mint leaves (chopped)
- One bunch fenugreek leaves (methi bhaji) (washed & chopped)
- 8 to 10 small pieces of bottle gourd (lauki/doodhi)
- 4 to 5 small pieces yam (suran)
- 4 to 5 small pieces green pumpkin (kodu)
- 4 to 5 medium-sized tomatoes (pureed)
- 10 to 12 cloves garlic
- 1 teaspoon ginger (grated)
- 1 teaspoon cumin seeds
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 4 tablespoons ghee
- Salt to taste
- 4 tablespoons Bharat Dhanshak Masala
Method
- Prepare the Dal and Vegetables: In a pressure cooker, mix and wash the Toor Dal and Chana Dal. Add all the vegetables except the tomatoes to the pressure cooker. Boil the mixture in the pressure cooker for 3 whistles. Allow the steam to escape completely before opening the pressure cooker.
- Blend the Mixture: Once the pressure has released, blend the dal and vegetable mixture into a smooth consistency. Set this mixture aside.
- Cook the Tomato Base: In a pan, heat the ghee and add cumin seeds, grated ginger, and garlic. Sauté until the garlic is fragrant. Add the tomato puree to the pan and cook until the oil separates from the mixture.
- Combine and Cook: Add Bharat Dhanshak Masala to the pan, followed by the blended dal-vegetable mixture. Stir well to combine. If the mixture is too thick, add water to achieve the desired consistency. Adjust the salt to taste.
- Simmer: Boil the mixture for 15 to 20 minutes on low to medium flame, allowing the flavors to meld together.
- Pro Tip: Serve the hot Parsi Dhanshak with brown rice for a hearty and satisfying meal.
