A very country style version of the evergreen parsi recipe!
½ Lauki (White Marrow)
2 large Potatoes
4 tbs Moong Dal
4 tbs Tur Dal
4 tbs Masoor Dal
4 tbs Urad Dal
4 tbs Chana Dal
1 pinch Asafoetida (hing)
Water (approx 3 ½ cups)
4 large Tomatoes, pureed
2 large Onions, finely chopped or blended to a paste
2 tsp Ginger Paste
3 tsp Garlic Paste
2 tsp Red Chilli Powder
3 tsp Coriander Powder
1 tsp Garam Masala Powder
Salt, to taste
4 tbs Ghee
2 tbs Lemon juice
- Wash the dals in running water.
- Put the dals,potatoes, pumpkin and white marrow (lauki) in a pressure cooker. Add water, salt and a pinch of asafoetida.
- Cook under pressure for approximately 3 whistles. Let the dal rest.
- In a pan heat some oil. Fry the onions until light brown.
- Add ginger paste and garlic paste. Fry until golden brown.
- Add the red chilli powder and coriander powder. Fry for 2 minutes.
- Add the tomato puree. Cook until the oil separates from the masala.
- Open the lid of the pressure cooker after ensuring that all the pressure has been released.
- Add the masala paste to the dal. Mix well.
- Cook on medium flame mixing continuously and until the dal acquires a thick, smooth consistency.
- Sprinkle the garam masala powder. Add lemon juice. Mix well.
- Cover and simmer for another 5 minutes.
- Let the dal rest for approximately 10-15 minutes before serving.
Let me make this clear to all purists – THIS IS NOT AN AUTHENTIC DHANSHAK RECIPE. This is my own recipe for the wonderful parsi dish and it has been very, very successful with family and friends. I also blend the dal sometimes to get a smoother, creamier texture. This is unnecessary according to me and is a very ‘sissy’ thing to do. You can cook different vegetables like brinjals, okra along with the masala to create your own variation. Also try adding kidney beans, chick-peas, bengal gram which have been soaked overnight to the dals. Cooking times might vary.
For the non-vegetarians – you can also cook chicken or lamb with the masala. Add some salt and water to cook the meat. Continue cooking until the meat is nearly done. Add this to the boiled dals and follow the same procedure from 10-13.
You can garnish the dal with fried onions, chopped coriander, mint, boiled eggs and/or fried eggs! You can also top the dal with some fresh cream or butter to make it richer. The important is to try different things and create your own delicious concoction.
Serve with caramel rice or steamed rice. I prefer soaking my phoolkas in the dal and chomping a green chilli and onions on the side!