Dhansak Recipe




 Yellow split peas1⁄2 Cup (8 tbs) (Dal:)
 Tender lamb3 Pound, cut into 1-inch cubes (Dal:)
 Peanut oil1⁄2 Cup (8 tbs) (Dal:)
 Eggplant1 Large, cubed
 Potatoes2 Large, peeled and cubed
 Pumpkin1 Cup (16 tbs), cubed
 Tomatoes1 Pound, peeled and seeded
 Green onions1 Bunch (100 gm), chopped
 Garlic6 Clove (30 gm) (Peeled)
 Hot chilies2
 Coriander leaves1 Bunch (100 gm)
 Grated ginger1 Teaspoon
 Onions3 Medium, thinly sliced
 Cumin1 Tablespoon
 Coriander2 Teaspoon
 Cinnamon1⁄4 Teaspoon
 Black pepper1⁄4 Teaspoon
 Turmeric1⁄2 Teaspoon
 Mustard seeds1 Teaspoon
 Cloves1⁄2 Teaspoon


Wash the 4 dhals.
Place in a pan and cover with water.
Bring to boil over high heat and simmer for twenty minutes.
Meanwhile, saute the meat in oil until browned.
Add to the dhal mixture with all the vegetables, garlic and spices.
Cook together until the meat is tender.
In the same oil as used for the browning of the meat, add the onion and fry until browned.
Stir in the spices and saute for five minutes.
Pour this mixture into the dhal-meat-vegetable mixture.
Boil for five minutes.
Set aside and keep warm.
Meanwhile, prepare the pilaf.
Saute the onion in butter.
Add all the spices and water.
Bring to boil over high heat.
Reduce heat and add the washed rice with the saffron.
Cook, simmering, until all the liquid is absorbed and the rice is tender.
Serve the rice on individual plates and cover with the dhansak.
To prepare the salad mix together all the ingredients.
Adjust the seasoning and serve with the dhansak.