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, roughly chopped
2 Green Chillies, finely chopped
2 small Eggplants, diced
1 cup Kaddu (Parangikai/ Pumpkin), diced
2 Turnips, diced
1 Onion, thinly sliced
1 teaspoon Turmeric powder
1 Onion, thinly sliced
2 Tomatoes, roughly chopped
2 teaspoon oil, or ghee
1 tablespoon lemon juice
Salt, to taste
Water, as required
For Dhansakmasala paste
3 cloves Garlic
2 inch Ginger
2 Green Chillies
1-1/2 teaspoon whole black Peppercorns
1-1/2 teaspoon Cumin Seeds
1-inch Cinnamon Stick
1 tablespoon Coriander Seeds
1) To make dhansak masala, grind all the ingredients mentioned under the list adding very little water to make a smooth paste. Keep the masala aside.
2) Wash and roughly chop all the vegetables. Pick fenugreek leaves, mint leaves, wash and chop them. Keep these aside.
3) Soak all the three dals separately for about 30 minutes.
4) Once soaked, place all three dals, vegetables, fenugreek leaves, and mint leaves along with one thinly sliced onion, green chili, and a teaspoon of turmeric powder in a pressure cooker. Add salt, and three cups of water. Cover the pressure cooker and cook until you hear two whistles. After that, turn the heat to low and simmer for another three to four minutes and turn off the heat.
5) Allow the pressure to release naturally from the cooker. 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 have a smooth texture.
6) In a heavy bottom pan, heat oil or ghee. Add the other thinly sliced onions and sauté until they turn soft. Next, add chopped tomatoes and cook till tomatoes turn soft and release their juices.
8) Stir in the dhansak masala paste and cook until the raw smell of the paste is gone. This would take about four to five minutes.
9) Pour the dal vegetable mashed mixture into this masala and cook on low heat for about 10 to 20 minutes. Once well simmered, turn off the heat and squeeze in the lemon juice and add in the chopped coriander leaves. Stir well and the Vegetable Dhansak is ready.
10) Serve the Vegetable Dhansak along with brown rice or a homemade butter naan for a wholesome weeknight dinner.