The jewellery designer and patron of the arts gives a Parsi classic a vegetarian twist
Falguni Mehta's vegetarian take on the traditional Parsi dhansak comes courtesy her mum, and with the dish being a favourite with her husband and son too...well, it was her natural choice to share with us. This one's for all the veggies out there, enjoy it your way, thanks to Falguni!
For the Dhansak
Lentils (tuvar dal) 2 cups
Tomatoes 2 (chopped)
Onions 3 (chopped)
Fenugreek leaves (methi) 1 small bunch
White pumpkin 1 big slice
Salt to taste
Garam masala 1 tsp
Chopped coriander for garnishing
To be ground into a paste
Green chillies 4
Garlic cloves 8
Cinnamon 2 sticks
Pepper corns 8
Coriander seeds 4tsps
Cumin seeds 2tsps
Freshly chopped coriander leaves 1tbsp
Wash & clean the dal.
Cut the tomatoes, methi and white pumpkin in small pieces.
Boil the dal along with the pumpkin and tomatoes, meethi in lots of water.
Mix this well and keep it aside.
Heat the ghee in a vessel and fry the chopped onions for few minutes
Add the paste and fry again for a few minutes.
Add the dal mixture, salt and boil for 20 minutes.
Add the garam masala powder and mix it well
Squeeze the lemon in. Garnish with some coriander leaves.
Serve hot with rice.