A classic Parsi dish - Dhansak

4 tbsp melted ghee or oil

2 medium onions, sliced

1/2 cup (100gm) red gram (tuvar daal)

1/2 cup (100gm) orange lentil (masoor daal)

1 small aubergine, peeled and cubed

3-inch piece yellow pumpkin, peeled and cubed

1 bunch small coriander, chopped

1 bunch small methi or spinach leaves, chopped

2 large tomatoes, chopped

1 tsp tamarind pulp

1 level tsp turmeric powder

1 tsp grated jaggery

1/2 tsp chilli powder

2 level tsp salt

2 level tsp coriander-cumin powder (omit if using dhansakh masala)

 

Ground to a paste:

1 full pod of garlic

4-inch piece of fresh ginger

6 dry Kashmiri chillies

1 ½ tsp cumin seeds

1 ½ tsp coriander seeds

6 peppercorns

2-inch cinnamon stick

3 cardamoms, peeled

3-4 cloves

Or you may use:

2 tsp dhansakh masala

2 tsp sambhar masala (available in grocery stores)

7 cloves garlic, 1 x 1-inch piece fresh ginger, ground to paste

 

For garnishing:

2 onions sliced and fried

2 tsp coriander leaves, finely chopped

2 green chillies, slit lengthways