VegetarianZarda
65 min · 958 kcal · Desserts · Indian
Indian
Dhansak
The Parsi Sunday classic: lamb simmered until falling apart in a thick purée of lentils, pumpkin and aubergine, spiked with dhansak masala and balanced sweet, sour and hot with jaggery and tamarind.
Method
- Rinse 40 g of toor dal and 15 g of masoor dal in several changes of cold water until it runs clear, then leave to soak in cold water for 30 minutes and drain.
- Put the drained dals in a small saucepan with 60 g of diced pumpkin, 50 g of diced aubergine, 1 chopped tomato, 1 slit green chilli, 1 tsp of the ginger-garlic paste, 0.25 tsp of turmeric and 350 ml of water. Bring to the boil, skim the froth, then simmer uncovered over low heat for 30 minutes until the lentils and vegetables have completely collapsed.
- Blend the lentil mixture to a smooth, pourable purée with a stick blender or in a food processor. Parsi cooks pass it through a coarse sieve as well, so no skin or fibre remains. Set aside.
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463kcal
37gprotein
38gcarbs
20gfat
9gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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