धनसाक | Dhansaak | Sanjeev Kapoor Khazana

VEGAN DHANSAK

Ingredients

1 medium carrot, washed
2 medium potatoes, washed
100 grams red pumpkin, washed
50 grams white pumpkin, washed
3 small brinjals, washed
1 cup split pigeon peas (toor dal), soaked for ½ hour and drained
¼ cup split Bengal gram (chana dal), soaked for ½ hour and drained
½ cup split skinless green gram (dhuli moong dal), soaked for ½ hour and drained
¼ cup split skinless red lentil (dhuli masoor dal), soaked for ½ hour and drained
¾ cup fresh fenugreek leaves (methi)
1½ tbsps dhanshak masala
½ tsp turmeric powder
4-5 garlic cloves
½ inch ginger piece
1 green chilli
2 medium onions
2 medium tomatoes
1 bay leaf
1 tsp cumin seeds
Rock salt to taste
1 tsp red chilli powder
2 tbsps chopped fresh coriander leaves
1 tbsp lemon juice
Fresh coriander sprig for garnish
Steamed brown rice to serve

Method

1. Roughly chop carrot, potatoes, red pumpkin, white pumpkin and brinjals. Set aside.
2. Heat a pressure cooker, add pigeon peas, Bengal gram, green gram, red lentil and the chopped vegetables and mix well.
3. Heat a pressure cooker, add pigeon peas, Bengal gram, split skinless green gram and red lentil and the chopped vegetables and mix well. Add fresh fenugreek leaves and turmeric powder and mix. Add water and cook for 3 whistles. Allow the pressure to reduce completely.
4. Finely chop garlic cloves, ginger and green chilli. Chop onions and tomatoes. Set aside.
5. Heat a pan, add bay leaf and cumin seeds and dry roast till they change colour. Add the chopped tomatoes, ginger, garlic and onion and rock salt and mix well. Add red chilli powder and mix, cook for 3-4 minutes.
6. Add the cooked gram mixture and mix well. Add dhanshak masala and rock salt and mix till well combined. Add 2 cups water, mix and cook till the mixture comes to a boil.
7. Switch the heat off, add chopped coriander and lemon juice in the pan and mix well. Transfer into a serving bowl.
8. Garnish with coriander sprig and serve hot with steamed brown rice.

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