Bapaiji Imi Dhansakh Nidar ( Traditional Parsi Dal ) Recipe
Ingredients
| Pink masoor dal/Toor dal | 400 Gram | |
| Pumpkin | 150 Gram | |
| Brinjal | 100 Gram | |
| Tomatoes | 350 Gram | |
| Spring onions | 1 Bunch (100 gm) | |
| Methi bhaji | 4 Bunch (400 gm) | |
| White radish leaves | 1 | |
| Green chilies | 6 , deseeded | |
| Chopped coriander | 1 Teaspoon | |
| Curry leaves | 2 | |
| Turmeric powder | 2 Teaspoon | |
| Chili powder | 1 Tablespoon | |
| Parsi dhansakh masala | 2 Tablespoon | |
| Sambhar masala | 2 Tablespoon | |
| Ginger garlic paste | 1 1⁄2 Tablespoon | |
| Raw mangoes | 2 | |
| Chicken drumsticks | 6 | |
| Salt | To Taste | |
| Pure ghee | 1 Cup (16 tbs) |
Directions
1. Clean the drumsticks, cut each into 3 to 4 pieces and boil in salted water. Drain and set aside.
2. Wash the dal and soak it in water for 15-20 minutes.
3. Wash and chop the spring onions, chillies, methi bhaji, brinjal, pumpkin and radish leaves.
4. Wash the dal twice and put into a pressure cooker. Add the washed, chopped vegetables, turmeric and chilli powders and ginger-garlic paste. Add salt to taste. Add 6-7 cups water and cook till soft.
5. Wash the tomatoes and chop them finely and place them in a large dekchi along with one cup ghee and curry leaves. Cook over a slow fire.
6. Pass the soft, cooked dal through a moulee legume or mixie.
7. When the tomatoes soften, add the sambar and dhansakh masalas and two skinned chopped green mangoes if you like. When the masala has cooked, add the pureed dal and allow to simmer for 15 minutes. Add the boiled drumsticks and serve with brown fried rice, kababs and kachumber or plain mutton pulao.
2. Wash the dal and soak it in water for 15-20 minutes.
3. Wash and chop the spring onions, chillies, methi bhaji, brinjal, pumpkin and radish leaves.
4. Wash the dal twice and put into a pressure cooker. Add the washed, chopped vegetables, turmeric and chilli powders and ginger-garlic paste. Add salt to taste. Add 6-7 cups water and cook till soft.
5. Wash the tomatoes and chop them finely and place them in a large dekchi along with one cup ghee and curry leaves. Cook over a slow fire.
6. Pass the soft, cooked dal through a moulee legume or mixie.
7. When the tomatoes soften, add the sambar and dhansakh masalas and two skinned chopped green mangoes if you like. When the masala has cooked, add the pureed dal and allow to simmer for 15 minutes. Add the boiled drumsticks and serve with brown fried rice, kababs and kachumber or plain mutton pulao.
Chef
