Vegetable Dhansak

🛒 Ingredients

• Toor Dal (Split Pigeon Peas) 30 g · 103 kcal
• Masoor Dal (Red Lentils) 15 g · 53 kcal
• Onion 50 g · 20 kcal
• Tomato 70 g · 13 kcal
• Ginger 5 g · 4 kcal
• Garlic 5 g · 7 kcal
• Spinach 50 g · 12 kcal
• Pumpkin 50 g · 13 kcal
• Carrot 25 g · 10 kcal
• Potato 25 g · 19 kcal
• Vegetable Oil 10 g · 90 kcal
• Dhansak Masala 5 g · 18 kcal
• Cumin Powder 1 g · 4 kcal
• Coriander Powder 1 g · 3 kcal
• Turmeric Powder 1 g · 2 kcal
• Red Chili Powder 1 g · 2 kcal
• Tamarind Paste 5 g · 12 kcal
• Fresh Coriander Leaves 5 g · 1 kcal

👨‍🍳 Instructions

1. Wash and soak toor dal and masoor dal for 30 minutes, then drain. Cook the soaked dals with turmeric powder and a pinch of salt in sufficient water until tender; mash lightly and set aside.
2. Heat vegetable oil in a large pot or karahi over medium heat. Add chopped onions and sauté until they turn golden brown.
3. Add ginger and garlic paste and cook for another minute until fragrant.
4. Stir in chopped tomatoes and cook until they soften and the oil begins to separate.
5. Add Dhansak masala, cumin powder, coriander powder, and red chili powder; cook for 1-2 minutes, adding a splash of water to prevent burning.
6. Add chopped pumpkin, carrots, and potatoes to the pot. Sauté for 5-7 minutes.
7. Pour in some water, cover, and simmer until the vegetables are partially cooked.
8. Stir in the chopped spinach and cooked mashed dals. Mix well.
9. Add tamarind paste and more water if needed to reach desired consistency. Bring to a simmer.
10. Cook for another 10-15 minutes, allowing all the flavors to meld and vegetables to become fully tender.
11. Adjust salt to taste. Garnish with fresh coriander leaves before serving.