Ingredients
Method
1.Blend or process ingredients for masala paste until smooth.
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 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 all the chickpeas, all the lentils, the vegetable mixtures and reserved liquid to pan; bring to the boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Season to taste.
5.Meanwhile, cook rice in large saucepan of boiling water until tender; drain.
6.Heat oil in medium saucepan; cook extra onion, stirring, 10 minutes or until browned. Sprinkle onion and coriander over dhansak. Serve with rice, and lemon, if you like.
Dhansak is an Indian adaptation of a famous festive dish of the Parsi community of the Indian subcontinent; it always consists of several types of pulses and vegetables, and is served with rice. The Parsi often add mutton to the dish.
Note
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