Dhan Shak

Dhanshak is a wholesome Parsi dish packed with lots of nutrients coming from the dals and vegetables. Cooking Dhanshak doesn’t require much effort. The only extra time it might take is in collecting the ingredients.

ingredients

For the Curry:
1/2 cup Tur Dal
1/4 Cup Masoor Dal
2 tbsp Moong Dal
2 cups Finely chopped Mixed Vegetables- pumpkin, eggplant, carrots, potato, capsicum, etc.
1/2 cup fenugreek leaves
1 cup finely chopped green onion (spring onion)
1 big tomato, chopped
2 tsp Oil
1 1/2 tsp Red Chili Powder
1/4 tsp turmeric
1/2 tsp garam masala (see note 1)
3 tsp coriander-cumin powder
3 tsp Sambhar Masala (see note 2)
Salt as per taste
Grind to Fine Paste:
2 Onions, 2-3 Green Chillies, 3-4 cloves garlic, 1 tsp grated ginger.
For the Rice:
2 cups Basmati Rice
2 tbsp Ghee
1 inch cinnamon stick
2 pieces Cloves
2 pieces Cardamom
5-6 Whole Peppercorns
1/2 tsp Cumin Seeds
1 cup thinly sliced onion
4 tsp sugar
salt 1/2 tsp

directions

1
For the Curry:
2
Wash the three dals together until the water becomes clear. Drain the water.
3
In a pressure cooker, add the dals, mixed Vegetables, Fenugreek leaves, onions, tomatoes, and 4 cups of water and cook for about 2-3 whistles or till the dals are soft.
4
Heat oil in a pan. Add the ground onion paste, and fry it for some times. When it starts leaving oil add all the dry masalas required for the curry
5
Add the cooked dal mixture and slow cook until it boils. Add water as required. (not supposed to be thin)
6
For the Rice:
7
Wash the rice and drain the water. Heat Ghee in pan and add the cinnamon, cloves, cardamom, peppercorns, and Cumin. When they crackle add the onions and fry till it becomes translucent. Add sugar and cook for a few more seconds. Add the washed rice, salt and 4 cups of water.
8
You can cover and cook in this vessel till the rice is done and the water is gone or add this mixture to the rice cooker and let it cook automatically.
9
Serving:
10
Garnish the curry with cilantro and serve hot with rice, Naan, or parathas.