Dhanshaak with Brown Rice…from the kitchen of  Vidhi Daga

To serve 6Ingredients

2 cups tuvar Daal

1 cup Masoor Daal

4 medium sized onions

4 medium sized tomatoes

4 small brinjals

4 Medium sized potatoes

200 gms pumpkin

4-5 Green Chillies

2 inch piece of Ginger

12-15 cloves of garlic

1 cup chopped methi

1 cup chopped coriander

Masala:

1 inch Ginger

4 green chillies

8 cloves garlic

1 tbsp Jeera

Ground and kept seperately

1 tsp half

1 tbsp Amchur powder

3 tbsp Oil

3 tbsp Dhanshaak masala(From Motilal masala, Bombay)

Salt to taste

Method:

Chop all the vegetables roughly and pressure cook it with the tuvar dal and Masoor Daal.

Once the Daal and vegetables are cooked, strain the mixture in manual soup stainer or a food processor. (Do not use a mixer grinder as it makes the Daal too smooth.)

Once the mixture is strained and ready, heat oil in a kadhai, add the ground masala, haldi‌‌, Dhanshaak masala and Amchur. After a minute of cooking, add the Daal mixture and the salt. Let it come to a boil and then simmer for 5 mins.

Daal has to be of a thick consistency. So add water as required.

Note : Serve with Brown rice, cucumbers (Parsis make cucumbers with finely sliced onions, finely chopped tomatoes, chopped coriander, seasoned with salt) and lemon wedges.

Brown rice recipe

2 cups basmati rice, washed

2 Medium sized onions sliced

1 tsp Jeera

2-3 bay leaves

3-4 green cardamom

4-5 cloves

10-15 peppercorns

2 tbsp ghee

Salt

Method:

Heat ghee to a pan.

Add Cardamoms, peppercorns, cloves, bay leaves and Jeera.

Once they sputter, add the onions and cook them till they are dark brown in colour.

Pour this mixture to the washed rice, add a little salt and cook.

Note: The browned Onions will give a beautiful colour to the Rice.