A sindhi specialty that has the world by tongue.
Ingredients
Lentil: 1 cup
Bengal Gram: ½ cup
Red Gram: ¾ cup
Onion: 2, large, finely chopped
Potato: 2, medium, diced
Tomato: large, chopped
Eggplant: 2, medium, diced
Pumpkin: ½ cup
Fenugreek Leaves: ½ cup
All spice powder: ¾ tsp
Garlic paste: ¼ tsp
Ginger paste: ¼ tsp
Turmeric Powder: ½ tsp
Red Chili Powder: ½ bunch
Vegetable Oil: 1 tbsp
Salt to taste
Mint for garnishing
Onion: 1, sliced
Cinnamon: 5
Cabbage: 3
Cardamom: 2
Bay leaves: 4
Dhansak Masala: 4tbsp
Procedure
- In a wok, fry onions, ginger-garlic paste, onions and the other half of vegetables. When well fried, add in the boiled pulses and let it simmer for about 20 minutes. Add salt to taste and serve.