I had known about this for years, just didn’t know it was actually a Parsi Dish. You can get this either in Veg or Non Veg and most likely read it on most Indian Restaurants and Take-Away Menus.
It’s an interesting mix of mashed up Lentils and Greens in a rich Tomato Gravy.
- 1/2 Cup split Pigeon Peas (Toor Daal)
- 1/2 Cup split Bengal Gram (Channa Daal)
- 1/2 Cup split Red Lentils (Masoor Daal)
- 1/2 Cup field Beans (Vaal)
Make sure you wash both the Daals about 5/6 times until the Water isn’t cloudy and soak for as long as you can. The more you soak Daals the quicker they’ll cook
- 1 Tbsp Oil
- 1 medium Potato, peeled and cubed
- 1 Cup Pumpkin, peeled and cubed
- 1-2 long Aubergine, cubed
- 1 Cup Fenugreek leaves, chopped
- 1 Tbsp Mint leaves, chopped
- 1 Tsp Coriander leaves, chopped
- ½ Tsp Turmeric powder
- Salt to Taste
- 3+1/2-4 Cups Water
- 750 grams Chicken, cut into small cubes and marinated in a pinch of Salt & 1 Tbsp Dhansak Masala.
- 2 Tbsp Oil
- 1 Medium Onion, finely chopped
- 2 medium tomatoes, finely chopped
- Salt to taste
- ½ Tsp Red Chilli Powder
- 1 Tbsp Ginger, Garlic Green Chilli, Cumin and Coriander Paste
- 2 Tbsp Tomato Puree
- 1 Tbsp Dhansak Masala
- 2 Tbsp Water
- 2 Tsp Lemon Juice
In a Pressure Cooker Add:
- Oil, Daals, Vegetables, Leaves, Salt, Turmeric powder, Water & Pressure for 4/5 Whistles
- Allow the Pressure to go down naturally then with a hand blender, blend everything.
in The Pot Add:
- Oil, once heated well add:
- Onions, cook it until golden brown, then add:
- Tomatoes, Salt, Red Chilli Powder & Ginger, Garlic Green Chilli Paste. Let it cook for a couple of minutes. then add:
- Tomato Puree and Dhansak Masala, let everything cook until a little mushy then add:
- Chicken (if you’re making the Veg version then skip this step)
- Give everthing a good mix and add the Water and stir everything again, close the lid and let the Chicken cook.
- Once then Chicken is cooked add:
- The blended Daal and Vegetables, give everything a good mix, close the lid and let it all bubble away for 10 minutes.
It’s ready to Eat, Share and Enjoy.