A perfect combination of spice, sourness, dal, and vegetables. Masoor dal, moong dal, and toor dal are cooked with aubergine, potato, pumpkin, and bottle gourd. A freshly made dhansak masala is then added to the dish as well as 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 veggies 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.
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