Dhansak

It was the Parsi New Year on the 17th August this year so it was a great excuse to try a Dhansak a popular Parsi dish from Gujurati, India. This is nothing like the dhansak you get in the local curry house, there's not a pineapple in sight!  

Ingredients
serves 6
80g Yellow split peas (toovar dal)
80g Red Lentils (masoor dal)
100g Pumpkin (or butternut squash), peeled and cut into 1.5cm cubes
1 Potato, large, peeled and cut into 1.5cm cubes
2 Aubergines, medium, cut into 1.5cm cubes
2 Onion, small, thinly sliced
1 inch Ginger root, finely chopped
8 Garlic cloves, finely chopped
2 green chillies, deseeded , finely chopped
15g fresh Fenugreek leaves, finely chopped (or 1 tsp dried)
15g fresh mint leaves, finely chopped
25g fresh coriander leaves, finely chopped
3 Tomatoes, chopped
75g Ghee (or butter)
10 Black peppercorns
1/2 tsp Turmeric powder
2 tsp Chilli powder 
2 tbsp Dhansak masala (spice mix - see below)
3 tbsp Tamarind pulp (or "concentrate")
Salt to taste

for the dhansak masala
1 tsp Fenugreek seeds
1 tbsp Coriander seeds
1 tbsp Cumin seeds
1 tsp Sesame seeds
1 Cinnamon sticks (about 3" long)
6 Black peppercorns
3 Dried Bay leaves
10 Cloves
¼ tsp Nutmeg, grated
¼ tsp Mace, grated

Method

for the masala
Toast the all the seeds, (Fenugreek, Coriander, Cumin and Sesame) in a dry griddle pan then add to all the other ingredients into a grinder or pestle & mortar and pound into a fine powder.

for the dhansak
Wash the yellow split peas and red lentil separately through a sieve and then soak for half an hour.

Heat ghee (or butter) in a pan, add sliced onions and fry for a few minutes. Add chopped ginger and garlic and sauté for a further three  to four minutes.

Add peppercorns, green chillies, turmeric powder and red chilli powder and stir well to coat the onions evenly. Add the yellow split  peas and red lentils and the dhansak masala. Stir well again, Continue to cook for a few minutes before adding the pumpkin, aubergine, potatoes, and about 750ml of water. 

Add a pinch of salt and bring to a boil.  Continue uncovered for 15 minutes, stirring every now and then.

Next add the Fenugreek leaves, mint leaves and the chopped tomatoes, cover with a lid and cook for another 15 minutes.  

Add tamarind pulp. Stir in well.

Take off the heat for a while to cool down a bit  Then blend the mixture, either with a hand blender, or a food processor.  Mash the mixture into a thick gravy.  Adjust consistency by adding hot water if it becomes too thick. 

Return to the pan to reheat, adding some of the chopped coriander. Bring the curry up to a hot temperature and serve immediately.