>> Saturday, August 3, 2013
Make 1 cup with Toor dal, Yellow Split Moong dal, Masoor Dal, Rajma (I added fistful of each)
Rajma can be soaked for nearly 6 -7 hrs before making this.
1 cup of mixed vegetables (Green pepper, carrots, potato, brinjal )
Tomato - 2 medium
Onions finely chopped - 1 medium
Ginger Garlic paste - 1 tsp
Green Chillies - 2 long
Salt to taste
Oil - 2 tsp
Coriander leaves for garnish
Dry Red Chili - 2 long
Coriander Seeds - 1 tsp
Whole peppercorn - 3/4 tsp
Clove - 2
Cardamom - 2 (this was dominant, reduce if you don't like too much of cardamom)
Cinnamon - 2"
Cumin Seeds - 1/2 tsp
How to make Dhansak
Wash and soak Rajma for nearly 6 - 7 hrs
Then take all the other dals along with Rajma in a pressure cooker and add almost 3 times the water. Pressure cook for 4 -5 whistles. Once the pressure falls, remove the lid, add potato, carrot, half of eggplant and pressure cook again.
Dry roast all the whole spices and grind to a smooth powder. Keep it aside.
In the same pressure cooker, wash and heat again. Add oil, saut the finely chopped onions along with green chilies.
Then add ginger garlic paste, then tomatoes, remaining eggplant, green pepper. Saute till the tomatoes are almost done.
Add the boiled dals, mash well and add more water if required.
Garnish with coriander leaves.
You can puree all of the dal and vegetables or choose to leave it as such.
If you want to make this using non veg, guess you can pressure cook it separately by the way the recipe goes.
The dal ends up being very thick so plan your dal measurement accordingly.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 31