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Dhansak

1/4 cup. val dal (broad field beans)
1/4 cup masoor dal (yellow lentils)
1/4 cup moong dal
2 cups tuvar dal (Split red gram)

Wash and soak the dals for at least one hour.

50 gm orange pumpkin
1 brinjal (eggplant)
1 carrot
1 potato peeled
Methi (fenugreek) 1/4 bunch or 6 small bunch of dhansaak methi (if available)

Chop the vegetables and methi leaves and quarter the potatoes.

4 cloves
1 small onion, finely chopped
4 tsp oil
1 inch cinnamon
2 inch piece ginger
3 tbsp tamarind water
6 cloves garlic
3 green chillies
2 tsp dhansaak masala or sambhaar masala (from Indian grocers)
2 tsp dhania-jeera (ground cumin & coriander) masala
salt and black pepper powder to taste

Grind the spices.

2 large onion, chopped
2 tomatoes, chopped
2 Bay leaves
1 tsp turmeric
1/2 cup fresh coriander leaves chopped (optional)

Pressure cook the dals, vegetables for 15 minutes (put enough water
and little to more so that all the ingredients in the cooker are
covered). When cooled open the cooker and remove potatoes pieces
from the dals and vegetables. Blend the dals and vegetables. Heat
oil and fry the chopped onions till brown. Add the ground masalas
and bay leaves fry till aroma comes out. Add chopped tomatoes and
coriander leaves. Add salt and turmeric powder and fry for 2
minutes. Add the blended dal to the masalas and allow it to boil.
Then add potatoes pieces. Allow it to cook (add more water if
necessary). Finally the dal should be little thick.

Serve hot with rice.

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