Veg Dhansak

🛒 Ingredients

• Toor Dal (Split Pigeon Peas) 30 g · 103 kcal
• Masoor Dal (Red Lentils) 15 g · 51 kcal
• Chana Dal (Split Chickpeas) 15 g · 53 kcal
• Pumpkin, diced 30 g · 8 kcal
• Potato, diced 30 g · 23 kcal
• Eggplant, diced 30 g · 8 kcal
• Spinach, chopped 30 g · 7 kcal
• Bottle Gourd (Lauki), diced 30 g · 5 kcal
• Onion, chopped 50 g · 20 kcal
• Tomato, chopped 50 g · 18 kcal
• Ginger-Garlic Paste 10 g · 10 kcal
• Green Chilies, slit 5 g · 2 kcal
• Vegetable Oil 15 g · 135 kcal
• Cumin Seeds 1 g · 4 kcal
• Turmeric Powder 1 g · 3 kcal
• Red Chili Powder 2 g · 5 kcal
• Coriander Powder 2 g · 6 kcal
• Dhansak Masala 5 g · 18 kcal
• Tamarind Pulp 10 g · 23 kcal
• Fresh Cilantro, chopped 5 g · 1 kcal

👨‍🍳 Instructions

1. Rinse all dals (lentils) thoroughly and soak them in water for at least 30 minutes, then drain. Meanwhile, chop all the vegetables and onions, and prepare ginger-garlic paste if not using ready-made.
2. In a pressure cooker or large pot, combine the soaked dals, diced pumpkin, potato, eggplant, bottle gourd, spinach, and enough water (about 3-4 cups). Cook until the dals and vegetables are tender (about 3-4 whistles in a pressure cooker or 20-25 minutes in a pot). Mash lightly and set aside.
3. Heat vegetable oil in a separate large pan or pot. Add cumin seeds and let them splutter.
4. Add chopped onions and green chilies, sauté until the onions turn golden brown. Then add ginger-garlic paste and sauté for another minute until fragrant.
5. Stir in chopped tomatoes, turmeric powder, red chili powder, coriander powder, and Dhansak masala. Cook until the tomatoes soften and the oil separates from the masala, forming a thick gravy.
6. Add the cooked and mashed dal-vegetable mixture to the masala. Stir well, adding tamarind pulp and adjusting consistency with a little water if needed. Bring to a simmer.
7. Simmer for 10-15 minutes, allowing the flavors to meld. Garnish with fresh cilantro before serving hot with brown rice or roti.