Falguni Mehta

Falguni Mehta

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!

Dhansak Rice

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

Lemon 1

Garam masala 1 tsp

Chopped coriander for garnishing

To be ground into a paste
Green chillies 4

Garlic cloves 8

Ginger 1"

Cinnamon 2 sticks

Cloves 3

Pepper corns 8

Cardamoms 2

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.

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