Dhansak

🛒 Ingredients

• Lamb, boneless, diced 500 g · 1000 kcal
• Mixed Lentils (Toor, Masoor, Moong dals) 250 g · 850 kcal
• Pumpkin, diced 200 g · 52 kcal
• Eggplant, diced 150 g · 38 kcal
• Potatoes, diced 150 g · 116 kcal
• Spinach, chopped 150 g · 35 kcal
• Onions, chopped 200 g · 80 kcal
• Tomatoes, chopped 150 g · 27 kcal
• Ginger-Garlic Paste 30 g · 24 kcal
• Green Chilies, slit 10 g · 4 kcal
• Dhansak Masala Powder 30 g · 90 kcal
• Turmeric Powder 5 g · 2 kcal
• Tamarind Pulp (thick) 20 g · 48 kcal
• Vegetable Oil 60 g · 540 kcal
• Water 1000 g · 0 kcal
• Fresh Coriander Leaves, chopped 10 g · 2 kcal

👨‍🍳 Instructions

1. Wash and soak mixed lentils for 30 minutes. Meanwhile, chop all vegetables and dice the lamb.
2. Heat oil in a large pot or pressure cooker. Add chopped onions and sauté until golden brown, then add ginger-garlic paste and green chilies, cooking for 2 minutes.
3. Add diced lamb and brown it on all sides. Stir in Dhansak masala powder and turmeric powder, cooking for another 2-3 minutes until fragrant.
4. Add chopped tomatoes, pumpkin, eggplant, potatoes, and spinach. Mix well.
5. Drain the soaked lentils and add them to the pot along with enough water to cover all ingredients. Bring to a boil, then reduce heat, cover, and simmer for 60-90 minutes until lamb and lentils are tender.
6. Once cooked, mash some of the vegetables and lentils against the side of the pot with a spoon to thicken the curry. Stir in tamarind pulp.
7. Garnish with fresh coriander leaves and serve hot with brown rice or naan.