Ingredients with Measurements:
- 1 cup red lentils
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 2 cups mixed vegetables (carrots, potatoes, cauliflower, green beans)
- 1 can diced tomatoes
- 1 tablespoon tamarind paste
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Pressure cooker or large pot with lid
- Blender or food processor
Step-by-step instructions:
1. Rinse the red lentils in cold water and drain.
2. In a pressure cooker or large pot, add the lentils and 2 cups of water. Bring to a boil and then reduce heat to low. Cook for 10-15 minutes or until the lentils are soft and tender.
3. In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent.
4. Add the minced garlic and grated ginger to the pan and cook for another minute.
5. Add the cumin seeds, coriander seeds, turmeric powder, garam masala, and chili powder to the pan. Stir well and cook for another minute.
6. Add the mixed vegetables to the pan and cook for 5-7 minutes or until they are slightly tender.
7. Add the can of diced tomatoes to the pan and stir well.
8. Add the cooked lentils to the pan and stir well.
9. Add the tamarind paste to the pan and stir well.
10. Season with salt and pepper to taste.
11. Using a blender or food processor, blend the mixture until smooth.
12. Return the mixture to the pan and cook for another 5-10 minutes or until the vegetables are fully cooked.
13. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 40g
Protein: 12g
Fiber: 10g
Substitutions for ingredients:
- Red lentils can be substituted with yellow lentils or split peas.
- Mixed vegetables can be substituted with any vegetables of your choice.
- Tamarind paste can be substituted with lemon juice or vinegar.
Variations:
- Add chicken or lamb for a non-vegetarian version.
- Add coconut milk for a creamier version.
- Add more chili powder for a spicier version.
Tips and tricks:
- Soak the lentils overnight for a quicker cooking time.
- Use a pressure cooker for a faster cooking time.
- Add more water if the mixture is too thick.
- Adjust the spices to your liking.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove over low heat.
Presentation ideas:
Serve in a bowl with a side of naan bread or rice.
Garnishes:
Fresh cilantro
Pairings:
Naan bread, rice, or quinoa
Suggested side dishes:
Cucumber raita, mango chutney, or papadum
Troubleshooting advice:
- If the mixture is too thick, add more water.
- If the lentils are not cooked enough, add more water and cook for a longer time.
Food safety advice:
- Make sure to wash all vegetables before cooking.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Dhansak is a popular dish in Parsi cuisine, which is a blend of Indian and Persian cuisine.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve hot with naan bread or rice.
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Region: Indian