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Vegetable Dhansak

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Vegetable Dhansak
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
0
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Ingredients

for
2
Ingredients
1 cup
Red lentils (masoor daal)
3 cups
1 ¼ cups
Pumpkin (diced)
1 ½ cups
Eggplant (diced)
1
onion (diced)
1
chile pepper (finely chopped)
½ teaspoon
1 teaspoon
Palm sugar (grated)
1 pinch
ground Cumin
1 pinch
ground Turmeric
1 pinch
Mango powder
1 pinch
2 teaspoons
½ teaspoon
4
½
fresh Coconut (thinly sliced)
1
tomato (diced)

Preparation steps

1.
Put the lentils into a pan with the water and bring to the boil.
2.
Mix in the pumpkin, aubergine, onion, chilli, tamarind paste and palm sugar and cook over a medium heat without a lid for 30 minutes.
3.
Add the cumin, turmeric, amchur and asafoetida and cook until the lentils are done - around another 20 minutes.
4.
Heat the ghee and quickly toast the mustard seeds and curry leaves. Then add to the lentils along with the sliced coconut. Check the seasoning and return briefly to the boil. Garnish with the diced tomato.