RecipeMobile

Serves 4

Preparation time 30 minutes

Cooking time 45 minutes

Ingredients:

For Dhanshaak:

1. 1/2 cup spilt pigeon pea (toovar dal)
2. 1/2 tbsp green gram (moong dal)
3. 1/2 tbsp red lentil (masur dal)
4. 1/2 tbsp lablab beans (val dal)
5. 1 small potato, diced
6. 1 small brinjal, diced
7. 2 tomatoes, diced
8. 1  cup fenugreek leaves
9. 2 onion, chopped
10. 2 cups chopped pumpkin

To be ground into paste:

1. 2 kashmiri chillies
2. 2 green chillies
3. 4-5 cloves garlic
4. 1/2 inch ginger
5. 1/2 inch cinnamon
6. 3-4 cloves
7. 1/2 tsp peppercorns
8. 2 cardamoms
9. 2 tsp corriander seeds
10. 1 tsp cumin seeds
11. 1 tbsp fresh corriander, chopped
12. 1/2 tbsp fresh mint leaves, chopped
13. 1 tbsp fresh coconut
14. 1 tsp sambar masala
15. 1 tsp calrified butter (ghee) for frying
16. salt to taste

For Rice:

1. 1 cup rice (uncooked and soaked in water)
2. 1 tsp clarified butter (ghee)
3. 1 onion, finely chopped
4. 2 tsp sugar
5. 1 inch cinnamon
6. 2 cloves
7. 1 tsp peppercons
8. 1 tsp cumin seeds
9. salt to taste

Directions:

Mix the dals and wash them. Drain the water. In a pressure cooker add the dals and all the vegetables. Add 4 cups of water and boil the mixture for 10 – 15 minutes. Once done cool and blend. Make the paste using above paste ingredients. In a wok heat the ghee and fry the paste. Now add the blended dal mixture. Season with salt . Boil well.

For rice heat ghee in a wok, add sugar and caramalize it. Make sure you dont burn it or it will taste bitter. Then add cumin seeds and onion. Fry until the onion is translucent. Next add cloves, cinnamon, peppercorns. Once done add the uncooked rice. Drain the water from it before adding the rice. Fry the rice for 2 minutes. Next add enough water for the rice to cook.

Serve the Dhanshaak and Brown Rice hot with Papad and a slice of Lemon.