dhansak dal

Ingredients	QTY	Unit
Masoor dal	750	Gm
Moong dal	750	Gm
Toor dal	750	Gm
Chana dal	500	Gm
Wal dal	250	Gm
Red pumpkin	1	Kg
Potatoes	1	Kg
Brinjal	1	Kg
Sweet potato	1	Kg
Fenugreek leaves (methi)	2	Bunch
Mint leaves	1	Bunch
Green coriander	2	Bunch
Spinach	6	Bunch
Suha leaves	1/4	Bunch
Salt	150	Gm
Fat	2	Kg
Onions	3	Kg
Ginger	100	Gm
Garlic	100	Gm
Tomato	1	Kg
Green chilly	100	Gm
Red chilly	150	Gm
Dry coconut	150	Gm
Garam masala	50	Gm
Peppercorns	15	Gm
Coriander powder	100	Gm
Turmeric	15	Gm
Cumin	50	Gm
Parsi sambar masala	50	Gm
Parsi dhan-jeera powder (opt)	50	Gms.
Lime	20	Nos.

Pre preparation

1.	Pick, wash and soak dals for 30 minutes. Chop onions, tomatoes, green chilly and green leafy vegetables. Cut all other vegetables into large pieces. Prepare ginger and garlic paste. Method
	Mix together dals, vegetables, greens, ginger-garlic paste, green chilly, turmeric and half the onions in a heavy bottom degchi. Add sufficient water and cook till mutton and dals are almost done.
	Add tomatoes and salt. Replenish water if required and continue cooking till mutton and dals are fully done.
	Remove from flame. Puree the remaining mixture of dals, vegetables and greens.
	Grind red chillies, cumin and grated dry coconut to a fine paste.
	Heat fat. Fry remaining onions till golden brown. Add ground paste (step 5), parsi sambar masala, garam masala, parsi dhan-jeera powder (opt) and pickle masala (opt).
	Add puree of dals, and seasonings.
	Remove from flame. Add lemon juice. If too thick, add water. Serve hot with brown rice.

NOTE:

The word ‘dhanshak’ means combination of ‘dhan’ – that is rice and pulses and ‘shaak’ that is – vegetables. The preparation mentioned above is served with ‘brown rice’ and together it is called ‘dhanshaak’.

Dhanshaak is mostly prepared during mourning and it is not a festival dish.