Dhansak consists of several types of lentils cooked with meat and vegetables

And served with brown rice and kababs

Dals (Lentils)

Ingradients

1)      ½ kg  breast or leg of lamb cut into 2.5 cms cubes

2)      2 mediam onions,finely sliced

3)      5 garlic cloves (3/4 teaspoons)                }

4)      2.5cms piece of fresh ginger roots            }

5)      8 dry red chillies                                      }    grind   

6)      1 dessert spoon cumin seeds                    }     to

7)      1 desertspoon corrinder seeds                  }   paste

8)      2.5 cms cinnamon stick                             }

9)      2 cardamoms peeled                                 }

10)  4 black peppercorns                                }

11)  1 ½  teaspoons turmeric powder

12)  2 teaspoons dhanajeera powder (dhansak masala)

13)  ½  cup toover dal      }

14)  ½  cup moong dal      }or 1 cup toover dal

15)  ½  cup masoor dal     }

16)  1 medium brtnjal cut into 4 pieces (egg plant)

17)  100gms piece of red pumpkin,peeled and cut into 4 pieces

18)  a few springs small leaved methi bhaji (spinach),optional

19)  2 large tomatoes, chopped

20)  1 table spoon tamarind pulp or 1 spoon concentrate

21)  1 table spoon grated jaggery

22)  2 ½  table spoon salt

23)  3 table vegetable oil or ghee

Method

       1)      Heat oil or ghee in a deep pan and fry onions in it till brown

2)      Add masala paste, turmeric powder and dhanajeera powder and cook 5 minutes

3)      Add  tomatoes and cook 5 minutes

4)      Add meat and cook till water from meat has dried

5)      Add the three dals, brinjal, tomoto and methi bhaji and mix well

6)      Gradually add6 cup water and salt and bring to boil,cover and cook on a

       slow fore till meat is tender . Remove pan from fire.

7)      Soak tamarind pulp in 1/3 cup boiling water for 15 minutes,extract all its juice.

8)      Remove meat from dal and keep aside

9)      Mash dal through a colander into another pan then return meat to dal

10)  Add ramarind juice(no pulp)and jaggery to meat and dal and cook on slow fire

       for 10 minutes adding extra water if dal is too thick.

11)  Before serving sprinkle over dal 1 finely sliced onion,fried brown,and

             ½ dessertspoon finely chopped fresh coriander

12)  Serve with fried brown rice and kababs accompanied by kuchumber  and lemon slice