- Pressure cook the lentils with the brinjal, pumpkin and potato for 8-9 whistles. Presoak the dals, before cooking them.
- In a kadhai, heat ghee and add onions and tomatoes. Fry them till they release oil.
- Add all the masalas except the dhansak masala and continue to sautee.
- Once the dal and vegetables are cooked, blend or mash them to make a homogenous puree.
- Add the puree to the prepared gravy and stir will. Add chopped methi leaves and cook for 6-8 minutes.
- Sprinkle the Dhansak masala and cook covered for 10 minutes on slow flame.
- To cook the rice, soak it for 45 minutes. In a pan, heat some ghee and add cinnamon stick, cloves and onions and sautee until the onions are brown. Add salt and sugar and wait for the sugar to caramelize.
- Add the soaked rice with water and cook till done.
- Serve Dhansak with rice hot.
This Parsi delight can send anyone into a food coma! Make your weekends even better with a large portion of brown rice with spicy dhansak
Dhansak with brown rice
By Foodism Team
Nov, 5th
818
Servings
2 persons
Cook Time
1 hr and 15 minutes
Ingredients
20
- 22
Ingredients
- Masoor dal 1/2 cup
- Tuvar dal 1/2 cup
- Moong dal 1/2 cup
- Pumpkin 100 grams
- Brinjal 100 grams
- Fenugreek leaves 1 cup
- Potato 1 units
- Bottle guord 100 grams
- Onions 100 grams
- Tomatoes 100 grams
- Ginger garlic paste 1 tablespoons
- Salt as per taste
- Red chilli powder 1 tablespoons
- Dhansak masala 1 tablespoons
- Turmeric powder 1 teaspoons
- Green chillies 2-3 units
- Ghee 2 tablespoons
- Basmati rice 1 cup
- Cloves 2-3 units
- Cinnamon sticks 1 units
- Sugar 1 teaspoons
- Onions 1 cup
