Ingredients with Measurements:
- 1 cup dried chickpeas
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 cup butternut squash, peeled and diced
- 1 cup red lentils
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Fresh cilantro for garnish
Special equipment needed:
- Pressure cooker or large pot with lid
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the chickpeas and soak them in water overnight. Drain and rinse again before cooking.
2. In a pressure cooker or large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger and sauté until the onion is translucent.
3. Add the cumin, coriander, turmeric, and garam masala and stir for 1 minute.
4. Add the tomato paste and stir for another minute.
5. Add the vegetable broth, chickpeas, butternut squash, and lentils. Stir to combine.
6. If using a pressure cooker, cook on high pressure for 20 minutes. If using a pot, bring to a boil and then reduce heat to low and simmer for 45 minutes or until the chickpeas are tender.
7. Using a blender or immersion blender, blend the soup until smooth.
8. Add salt and pepper to taste and stir in the lemon juice.
9. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes (pressure cooker) or 45 minutes (pot)
Temperature:
Medium heat for sautéing, high pressure for pressure cooker, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 9g
Total carbohydrates: 56g
Protein: 16g
Fiber: 16g
Substitutions for ingredients:
- Chickpeas can be substituted with canned chickpeas, drained and rinsed.
- Butternut squash can be substituted with sweet potato or pumpkin.
- Red lentils can be substituted with green lentils or split peas.
Variations:
- Add diced carrots or bell peppers for extra vegetables.
- Add diced chicken or lamb for a meat version.
- Add a dollop of plain yogurt on top for creaminess.
Tips and tricks:
- Soaking the chickpeas overnight will reduce cooking time and make them more tender.
- Use a blender or immersion blender to achieve a smooth consistency.
- Adjust the spices to your taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until hot.
Presentation ideas:
Serve in a bowl with a drizzle of olive oil and fresh cilantro on top.
Garnishes:
Fresh cilantro, plain yogurt, diced tomatoes.
Pairings:
Serve with naan bread or rice.
Suggested side dishes:
Cucumber salad, roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, simmer for longer to reduce the liquid.
Food safety advice:
Make sure to soak and cook the chickpeas properly to avoid any digestive issues.
Food history:
Dhansak is a popular Indian dish that originated in the Parsi community. It is typically made with meat, lentils, and vegetables in a spicy sauce.
Flavor profiles:
Spicy, savory, slightly sweet.
Serving suggestions:
Serve as a main dish with rice or as a side dish with other Indian dishes.
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Region: Indian