Veg Dhansak with Brown Rice
- 4
- 32
- 30min
- 60min
This is a traditional Parsee recipe and a very satisfying comfort food. Dhan- means rice (caramelised brown rice) and Sak means a delectable combination of Indian dals plus some some vegetables together with an array of spices and herbs.
Quick Info
-
Cuisine
Parsi -
Course
Main Course
Ingredients
Ingredients for Brown Rice
Ingredients for Dhansak masala
Ingredients for Dhansak
Cooking Steps
Steps
Step 1 :
First make the spice paste. Dry roast the cumin, coriander, cinnamon, cloves, peppercorns, star anise, bay leaf and red chillies in a small pan over low to medium heat, till the aroma of the mixture just begins to emanate. Let them cool and then grind these and the rest of the ingredients for the spice paste. Keep aside
Step 2 :
Put all the lentils in a bowl and wash them well. Soak these for at least 30 mins. Soak the kasuri methi in 2 tbsp of hot water. Then add enough water to soaked dal, methi and the vegetables (eggplant, potato, tomato and pumpkin) and pressure cook till done. Once you can open the pressure cooker, remove the cooked lentils and vegetables and mash them well. For dhansak there should be no lumps of vegetables visible, and the mixture should be smooth. I prefer using a hand blender and making a puree of all the boiled ingredients
Step 3 :
Heat the oil in a kadhai/ pan and add the finely chopped onions till translucent. Add the spice paste and cook for about one minute over medium heat, stirring frequently, seeing that it doesn’t burn. Add the mashed lentil-vegetable mixture, turmeric powder, tamarind pulp, jaggery and salt, and let it simmer for 10 minutes. Cook till gravy thickens and bubbles. The dhansak should be like a thick stew in consistency. If it starts looking dry and hisses/ spits, add a little water to thin it down a bit. Garnish with chopped fresh coriander
Steps for making Brown Rice
Step 1 :
Wash and soak the rice in water for half an hour. Then drain the water completely
Step 2 :
In a small pan, over medium heat, sprinkle the sugar in a thin layer and let it caramelise till it is quite brown. Do not disturb the sugar while it is melting, but you may stir it a couple of times after it has started turning brown. Make sure it does not burn. Once the sugar has turned a darkish shade of brown, turn of the heat and immediately (and carefully) pour 1 cup of water into the pan. Stir quickly to dissolve the caramel in the water completely
Step 3 :
Heat 2 tbsp of oil/ ghee in a pressure cooker. Add the whole spices and stir for about 30 seconds. Add the drained rice, and stir fry for another minute. Add the caramel water, the remaining 3 cups of water and the salt. Mix well, and cook for about 2 whistles
Step 4 :
Caramelised Onion garnish for rice: Heat 2 tbsps oil/ ghee in a pan and, over low to medium heat, sauté the sliced onions till they caramelise (do not burn) to a dark brown and become crisp. Garnish the brown rice with these
Step 5 : Serving
Serve hot Dhansak and brown rice with Kachumber and Papads
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Shop Ingredients
Veg Dhansak with Brown Rice
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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