Vegetable dhansak dal with homemade dhansak masala
Curries With Bumbi · ♥ 331 likes · 8.4K views · 11 min video
Timestamp
Ingredients
Method
Techniques
- 140 g pumpkin
- 200 g eggplant
- 100 g potatoes
- 1 tsp dried kasuri methi
- 1 tsp dried mint leaves
- 2 tbsp coriander seeds
- 2 tsp black peppercorns
- ½ tsp cloves
- 1 tsp green cardamoms
- 1 whole star anise
- ¼ tsp fenugreek seeds
- 1 tsp black mustard seeds
- 1½ inch cinnamon stick
- 2 whole sliced onions
- ½ tsp turmeric
- 1 tsp Kashmiri red chilli powder
- 2 whole tomatoes
- 1 tsp lemon juice
- 1 cup toor dal
- 2 tbsp masoor dal
- 2 tbsp chana dal
- 2 tbsp moong dal
- 2 cup hot water
Rinse the combined dals two to three times in cold water and soak in two cups of hot water about 30 minutes.
- 1 whole dry bay leaf
- fresh coriander leaves
In the pressure cooker add the dals with their water, pumpkin, eggplant, potatoes, a bay leaf, dried fenugreek leaves, dried mint and a handful of fresh coriander with stalks.
Vegetables and herbs into the cooker
- 1 cup hot water
- ½ tsp turmeric powder
- 1 tsp salt
- 1 tsp oil
Add a cup of hot water, the turmeric, salt and oil; mix, lid on, high heat. At full pressure reduce to low and cook 15 minutes (20 in an Instant Pot), then let the pressure release naturally.
Pressure cooking the dal
Dhansak masala: in a pan over low heat stir coriander seeds, black peppercorns, cloves, green cardamoms, star anise, a little fenugreek seed, black mustard seeds and cinnamon until fragrant and the coriander starts to brown; do not overdo it or it turns bitter.
Roasting spices for dhansak masala
- ½ tsp ground mace
Transfer at once to a plate and cool completely; break the cinnamon and grind in a spice grinder with a little more than half a teaspoon of ground mace. Store the extra in an airtight jar.
Mash the cooked dal and vegetables with a potato masher or spoon; remove the bay leaf.
- 4 tbsp oil
Heat four tablespoons of oil, fry the sliced onions on high until the edges brown, then medium, stirring, until golden brown, about seven to eight minutes; remove half for the rice.
- water
- 1 tbsp dhansak masala
- salt
- green chillies
Add turmeric, Kashmiri chilli powder, a splash of water and a heaped tablespoon of dhansak masala; mix briefly and add the tomatoes, a little salt and green chillies; cook until the tomatoes are mushy.
Spices and tomatoes
- 1 cup hot water
Mix in two ladlefuls of dal, then the rest; thin with a little less than a cup of hot water.
Combining and finishing the dal