Parsi RecipesDinnerHigh Protein

Parsi Style Vegetable Dhansak Recipe- Parsi Vegetable Dal

Name: Parsi Style Vegetable Dhansak Recipe- Parsi Vegetable Dal
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 servings
Cuisine: Parsi Recipes
Ingredients: 1/2 cup arhar dal (split toor dal); 1/2 cup yellow moong dal (split); 1/2 cup chana dal (bengal gram dal); 50 grams methi leaves (fenugreek leaves) - roughly chopped; 20 mint leaves (pudina) - roughly chopped; 2 green chillies - finely chopped; 2 small brinjal (baingan / eggplant) - diced; 1 cup kaddu (parangikai/ pumpkin) - diced; 2 turnips - diced; 1 onions - thinly sliced; 1 teaspoon turmeric powder (haldi); 1 onion - thinly sliced; 2 tomatoes - roughly chopped; 2 teaspoon sunflower oil - or ghee; 1 tablespoon lemon juice; salt - to taste; water - as required; 3 cloves garlic; 2 inch ginger; 2 green chilli; 1 teaspoon -/2 whole black peppercorns; 1 teaspoon -/2 cumin seeds (jeera); 5 cloves (laung); 1 inch cinnamon stick (dalchini); 1 tablespoon coriander (dhania) seeds

A high protein Parsi Recipes recipe with arhar dal (split toor dal), yellow moong dal (split), chana dal (bengal gram dal). Ready in 1h 15m, serves 4.

Curated byKavya Sharma🇮🇳

Calories

1075kcal

Estimated Cost

₹625-775

Carbs140g

Protein65g

Fats29g

Servings Scaler

Instructions

22 steps

1
To begin making the Vegetable Dhansak Recipe, we will first get all the ingredients ready and then proceed to make the Dhansak Masala
2
To make dhansak masala, grind all the ingredients mentioned under the list adding very little water to make a smooth paste
water - as required
3
Keep the masala aside
4
Wash and roughly chop all the vegetables
methi leaves (fenugreek leaves) - roughly chopped(50 grams)mint leaves (pudina) - roughly chopped(20)tomatoes - roughly chopped(2)
5
Pick fenugreek leaves, mint leaves, wash and chop them
methi leaves (fenugreek leaves) - roughly chopped(50 grams)mint leaves (pudina) - roughly chopped(20)
6
Keep these aside
7
Soak all the 3 dals separately for about 30 minutes
8
Once soaked, place all three dals, vegetables, fenugreek leaves and mint leaves along with 1 thinly sliced onion, green chili and a teaspoon of turmeric powder in a pressure cooker
methi leaves (fenugreek leaves) - roughly chopped(50 grams)mint leaves (pudina) - roughly chopped(20)green chillies - finely chopped(2)onions - thinly sliced(1)turmeric powder (haldi)(1 teaspoon)onion - thinly sliced(1)green chilli(2)
9
Add salt, and 3 cups of water
salt - to tastewater - as required
10
Cover the pressure cooker and cook until you hear 2 whistles
11
After 2 whistles turn the heat to low and simmer for another 3 to 4 minutes and turn off the heat
12
Allow the pressure to release naturally from the cooker
13
Once the pressure settles down, open the lid of the pressure cooker and mash all the ingredients using a potato masher until all the dals and vegetables get a smooth texture
14
In a heavy bottom pan, heat oil or ghee
sunflower oil - or ghee(2 teaspoon)
15
Add the other thinly sliced onions and sauté until it turns soft
onions - thinly sliced(1)onion - thinly sliced(1)
16
Next add chopped tomatoes and cook till tomatoes turns soft and releases its juices
methi leaves (fenugreek leaves) - roughly chopped(50 grams)mint leaves (pudina) - roughly chopped(20)green chillies - finely chopped(2)tomatoes - roughly chopped(2)lemon juice(1 tablespoon)
17
Stir in the dhansak masala paste and cook until the raw smell of the paste is gone
18
This would take about 4 to 5 minutes
19
Pour the dal vegetable mashed mixture into this masala and cook on low heat for about 10 to 20 minutes
20
Once well simmered, turn of the heat and squeeze in the lemon juice and add in the chopped coriander leaves
methi leaves (fenugreek leaves) - roughly chopped(50 grams)mint leaves (pudina) - roughly chopped(20)green chillies - finely chopped(2)tomatoes - roughly chopped(2)lemon juice(1 tablespoon)coriander (dhania) seeds(1 tablespoon)
21
Stir well and the Vegetable Dhansak is ready
22
Serve the Vegetable Dhansak along with brown rice or a Homemade Butter Naan for a wholesome weeknight dinner
-/2 whole black peppercorns(1 teaspoon)

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Recipe Source: archanaskitchen.com

Parsi RecipesDinnerHigh Protein

Parsi Style Vegetable Dhansak Recipe- Parsi Vegetable Dal

A high protein Parsi Recipes recipe with arhar dal (split toor dal), yellow moong dal (split), chana dal (bengal gram dal). Ready in 1h 15m, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time1h 15m

Calories

1075kcal

Est. Cost₹625-₹775

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

140g(52%)

Protein

65g(24%)

Fats

29g(24%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

22 steps

1
To begin making the Vegetable Dhansak Recipe, we will first get all the ingredients ready and then proceed to make the Dhansak Masala
2
To make dhansak masala, grind all the ingredients mentioned under the list adding very little water to make a smooth paste
water - as required
3
Keep the masala aside
4
Wash and roughly chop all the vegetables
methi leaves (fenugreek leaves) - roughly chopped(50 grams)mint leaves (pudina) - roughly chopped(20)tomatoes - roughly chopped(2)
5
Pick fenugreek leaves, mint leaves, wash and chop them
methi leaves (fenugreek leaves) - roughly chopped(50 grams)mint leaves (pudina) - roughly chopped(20)
6
Keep these aside
7
Soak all the 3 dals separately for about 30 minutes
8
Once soaked, place all three dals, vegetables, fenugreek leaves and mint leaves along with 1 thinly sliced onion, green chili and a teaspoon of turmeric powder in a pressure cooker
methi leaves (fenugreek leaves) - roughly chopped(50 grams)mint leaves (pudina) - roughly chopped(20)green chillies - finely chopped(2)onions - thinly sliced(1)turmeric powder (haldi)(1 teaspoon)onion - thinly sliced(1)green chilli(2)
9
Add salt, and 3 cups of water
salt - to tastewater - as required
10
Cover the pressure cooker and cook until you hear 2 whistles
11
After 2 whistles turn the heat to low and simmer for another 3 to 4 minutes and turn off the heat
12
Allow the pressure to release naturally from the cooker
13
Once the pressure settles down, open the lid of the pressure cooker and mash all the ingredients using a potato masher until all the dals and vegetables get a smooth texture
14
In a heavy bottom pan, heat oil or ghee
sunflower oil - or ghee(2 teaspoon)
15
Add the other thinly sliced onions and sauté until it turns soft
onions - thinly sliced(1)onion - thinly sliced(1)
16
Next add chopped tomatoes and cook till tomatoes turns soft and releases its juices
methi leaves (fenugreek leaves) - roughly chopped(50 grams)mint leaves (pudina) - roughly chopped(20)green chillies - finely chopped(2)tomatoes - roughly chopped(2)lemon juice(1 tablespoon)
17
Stir in the dhansak masala paste and cook until the raw smell of the paste is gone
18
This would take about 4 to 5 minutes
19
Pour the dal vegetable mashed mixture into this masala and cook on low heat for about 10 to 20 minutes
20
Once well simmered, turn of the heat and squeeze in the lemon juice and add in the chopped coriander leaves
methi leaves (fenugreek leaves) - roughly chopped(50 grams)mint leaves (pudina) - roughly chopped(20)green chillies - finely chopped(2)tomatoes - roughly chopped(2)lemon juice(1 tablespoon)coriander (dhania) seeds(1 tablespoon)
21
Stir well and the Vegetable Dhansak is ready
22
Serve the Vegetable Dhansak along with brown rice or a Homemade Butter Naan for a wholesome weeknight dinner
-/2 whole black peppercorns(1 teaspoon)