A perfect combination of spice, sourness, dal, and ripe pineapple. Masoor dal, moong dal, and toor dal are cooked with sliced ripe pineapple, then combined with a freshly made dhansak masala, tamarind, tomatoes, and methi.
A traditional dhansak is strained so you’re left with a soup-like consistency. This is one dish where I sway preferring to leave the soft pineapple slightly chunky adding further texture. I also refrain from using desi ghee in this recipe and use sunflower oil instead, making this dhansak suitable for vegans.
