Dhansak with brown rice -- A traditional Parsi favourite, ideal for entertaining

Ingredients

1 cup Lentil
½ cup Bengal Gram (split)
¾ cup Red Gram (split)
2 nos. Onion(large(finely chopped))
2 nos. Potato(medium(diced))
1 no. Tomato(large(finely chopped))
2 nos. Eggplant(medium(diced))
½ cup Pumpkin (Red)(diced (optional))
½ cup Fenugreek Leaves((finely chopped))
¾ tsp. All spice powder
¼ tsp. Garlic(paste)
¼ tsp. Ginger(paste)
½ tsp. \½ bunch Red Chili Powder
1 tbsp. Vegetable OilSalt to taste
Mint for garnishing
1 no. Onion(sliced)
5 pieces Cinnamon(whole)
3 pieces Cabbage
2 nos. Cardamom(black/green)
4 nos. Bay leaves

4 tsp dhansak masala (powder) 3 cups rice 5 whole cloves 2 tsp sugar 1 tbsp butter/oil

Directions
For Dhansak :

Wash all the dals and pressure cook with haldi, salt, half the amount of onion, potatoes, brinjals, methi and red pumpkin for 3 whistles.

Mash to a rather fine consistency(no whole vegetable should be evident).

In a kadhai heat oil and add the ginger-garlic paste and dhansak and garam masalas.

Stir till oil seperates from the masala.

To this add the rest of the chopped onion & fry till light brown.Add the tomato and cook till the mixture becomes pulpy.

Add chilli as required.Now add the dal and simmer for 10 minutes till gravy thickens.

Garnish with mint and serve hot with Brown Rice and papad.

For Brown Rice :


In a pan heat butter and add the whole masala; fry till fragrant.

Add the sugar and let it brown, then add onions and fry till brown.

Add 5 cups of water and bring to boil. Add the rice, salt and cook till done.