BhavnaDhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine.
The dhansak is flavored with a spice mixture called, which is similar to “garam masala” except that the spices chosen are more aromatic and sweet rather than pungent. Cinnamon, cardamom, cloves, nutmeg, dried ginger, coriander seed and cumin seed, as well as a pinch of asafetida, are among the spices employed. Onion and garlic are browned to serve as the stew’s base, and coriander leaves, green chilli and mint leaves are employed as garnish, While “dhansak masala” is sold as a ready-made mixture, the individual cook may make the spice mixture from scratch, altering the combination and proportion of spices based on personal preference. Within the Parsi community, dhansak usually contains goat meat or mutton; it is rarely made with other meats, such as chicken, or without meat. But these days the dish has become popular with lentil, vegetable and rice.
Bhega Dal Bhaat
Ingredients
TO COOK THE DAL (LENTILS)
- Split red gram 1 Cup (16 tbs) (Tuvar dal)
- Tomato 1 Medium , cut into chunks
- Water 2 Cup (32 tbs) (Or as needed)
FOR SEASONING THE DAL
- Turmeric 1 Teaspoon
- Coriander cumin powder 1 Tablespoon
- Red chili powder To Taste
- Asafoetida 1?4 Teaspoon (Optional)
- Grated ginger 1 Tablespoon
- Jaggery/Sugar To Taste (Optional)
- Lime juice 4 Tablespoon (3 - 4 tbsp fresh lime juice used)
- Garam masala To Taste
- Green chili paste To Taste
- Shredded coconut 1 Tablespoon
- Salt To Taste
TO COOK THE VEGETABLES
- Diced vegetables 5 Cup (80 tbs) (Variety of vegetables of your choice may be used)
- Peanuts 1?2 Cup (8 tbs) (Or as needed)
- Water 1 Cup (16 tbs) (Or as needed)
TO COOK THE RICE
- Basmati rice/Long grain rice 1 Cup (16 tbs)
- Water 3 Cup (48 tbs)
- Salt To Taste
- Ghee 1?2 Tablespoon
FOR THE TEMPERING (TADKA)
- Oil 1?4 Cup (4 tbs)
- Mustard seeds 2 Teaspoon
- Cumin seeds 2 Teaspoon
- Asafoetida 1?2 Teaspoon
- Curry leaves 6 Medium
- Red chili powder 1 Teaspoon
FOR THE GARNISH
- Coriander leaves 2 Tablespoon , chopped (As needed)
Things You Will Need
- Pressure cooker
- Blender (Hand blender used)
Instructions
GETTING READY
- 1. Wash tuvar dal well. Soak in water for a couple of hours.
- 2. In a pressure cooker cook the drained tuvar dal along with tomato and water and set aside.
- 3. In a pressure cooker, boil the vegetables and peanuts along with some water.
MAKING
- 4. In a pressure cooker, add rice, water, salt, ghee and stir well. Cover and let cook until done.
- 5. Meanwhile, to the cooked dal add all the ingredients for the seasoning and stir to mix well.
- 6. Using a hand blender, blend everything.
- 7. Add the cooked vegetables and salt to the seasoned dal. Stir over medium heat and bring it to a boil. (Add more water as needed for desired consistency)
- 8. Add the cooked rice into the dal and vegetable curry. Stir and let simmer for a few minutes.
- 9. Meanwhile, you may prepare the tempering (tadka). Heat a separate pan with oil. When the oil is hot enough, add mustard seeds, cumin seeds, asafoetida, curry leaves and red chili powder. Stir in the prepared tadka into the simmering dal and vegetable curry.
- 10. Finally garnish with freshly chopped coriander leaves.
SERVING
- 11. Serve hot and enjoy!
