Name: Vegetable dhansak
Cook time: 130 min
Total time: 130 min
Yield: 6
Ingredients: 1 eggplant (500g), chopped coarsely; 500 gram pumpkin, chopped coarsely; 2 tomatoes (300g), peeled, chopped coarsely; 1 brown onion (200g), sliced thinly; 3 cup (750ml) water; 420 gram can chickpeas, drained, rinsed; 400 gram can brown lentils, drained, rinsed; 1 tablespoon garam masala; 2 cup (400g) basmati rice; 2 teaspoon vegetable oil; 2 brown onions (300g), sliced thinly, extra; 1/4 cup firmly packed fresh coriander leaves; 3 dried small red chillies; 2 long green chillies; 2 centimetre piece fresh ginger (10g), quartered; 3 clove garlic, quartered; 1/2 cup loosely packed fresh coriander leaves; 2 tablespoon hot water

Vegetable dhansak

Dhansak is an Indian adaptation of a famous Parsi festive dish always consisting of several types of pulses and vegetables and served with rice.

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Serves 6

Cook

2H 10M

Ingredients

1 eggplant (500g), chopped coarsely

500 gram pumpkin, chopped coarsely

2 tomatoes (300g), peeled, chopped coarsely

1 brown onion (200g), sliced thinly

3 cup (750ml) water

420 gram can chickpeas, drained, rinsed

400 gram can brown lentils, drained, rinsed

1 tablespoon garam masala

2 cup (400g) basmati rice

2 teaspoon vegetable oil

2 brown onions (300g), sliced thinly, extra

1/4 cup firmly packed fresh coriander leaves

3 dried small red chillies

2 long green chillies

2 centimetre piece fresh ginger (10g), quartered

3 clove garlic, quartered

1/2 cup loosely packed fresh coriander leaves

2 tablespoon hot water

Method

1.Make masala paste. Blend or process ingredients until mixture forms a smooth paste.

2.Place eggplant, pumpkin, tomato, onion and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally. Drain vegetable mixture through sieve over large bowl; reserve 1½ cups of the cooking liquid, discard remainder.

3.Combine half the chickpeas, half the lentils and half the vegetable mixture in another large bowl; mash lightly.

4.Dry-fry garam masala and masala paste in same cleaned pan, stirring, until fragrant. Add the mashed vegetable mixture, remaining chickpeas, lentils and vegetables, and the reserved cooking liquid to pan; bring to the boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

5.Meanwhile, cook rice in large saucepan of boiling water until tender; drain.

6.Heat oil in medium saucepan; cook extra onion, stirring, about 10 minutes or until browned lightly. Sprinkle onion and coriander over dhansak; serve with rice, and lemon wedges, if you like.

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