Veg Dhansak

By Ranveer Brar · 120 min

Ingredients

Instructions

1. Pressure-cook the soaked toor and masoor dals with the pumpkin, brinjal, bottle gourd, 3-4 cups water, salt, degi red chilli powder, turmeric and 1 tbsp ghee for 3-4 whistles, until cooked well. Set aside.
2. Dry-roast the cumin, coriander, fennel, Kashmiri chillies, peppercorns, cloves, black and green cardamom, mace, nutmeg, bay leaf and cinnamon stick with salt for 2-3 minutes until aromatic. Grind to a fine powder and set aside.
3. For the brown rice, heat the oil in a saucepan, add the onion, cinnamon stick and bay leaf and sauté until translucent. Add the sugar and let it caramelise on medium heat until brown. Add 2 cups water and salt and bring to a quick boil. Add the soaked sella basmati rice and cook on medium heat for 10-12 minutes. Set aside.
4. Grind the garlic, cumin and fresh coriander with stems to a coarse paste. Set aside.
5. For the dhansak, heat 2 tbsp oil in a handi on high heat, add the cumin seeds and onion and sauté for 2-3 minutes. Add the fenugreek leaves and the paste and cook briefly.
6. Add the cooked dal and vegetables, the dhansak masala and simmer for 10-12 minutes. Stir in the tamarind pulp and salt, bring to a quick boil, then finish with 1 tbsp ghee and mix well.
7. Transfer to a serving dish, garnish with fried onions, a lemon wedge and a coriander sprig, and serve hot with the brown rice.

Summarized from Ranveer Brar's video. Watch it for the details.

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