Dhansak for despair

Cheer up with a bowl of sweet and spicy Vegetable Dhansak

Bother.

I can’t write about aloo gobi and chicken curry while the global financial system implodes around me! I feel like those musicians who played while the Titanic sank.

The US Treasury rescue plan has been a particular bee in my bonnet. Free capitalism crumbles. Then the ordinary people have to pay the price.

Meanwhile, Hank Paulson makes the insightful comment of “We need a plan that works” (Financial Times, 30th September). No surprise there, from a fat cat former global bank CEO.

Not that we ordinary mortals would be better off either way. The rot in this system is only just beginning to bare it’s ugly teeth. The greedy scumbags who got us into this mess will sun their pot bellies in far flung destinations. While we pay for in the cost of aubergines and potatoes tomorrow, what we’re reading about in the papers today.

I’m making hay while the sun shines. Buying exotic, expensive vegetables from supermarket shelves before I’m forced to grow my own in my balcony pots. And then turning them into rich and warming feasts for wintry evenings. Like this Dhansak, a vegetarian pumpkin and aubergine filled version of the truly authentic Parsi sweet and spicy Lamb Dhansak.

If everything falls apart, I’ll trade my despair in for a bowl of Dhansak.

Feeds 3-4:

  • Half a cup of toor, masoor and moong dal (equal quantities)
  • 1 small aubergine
  • 100gm pumpkin
  • 1 medium onion
  • 1 large tomato
  • Half tsp coriander powder
  • Half tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp kasoori methi or dried fenugreek leaves
  • 1 tsp brown sugar
  • 1 tbsp tamarind paste
  • 2 tbsp ghee

For the paste:

  • 2 garlic cloves
  • Half inch ginger
  • Half tsp cumin seeds
  • Half tsp coriander seeds
  • 1 inch cinnamon
  • 2 green cardamoms
  • 4 black peppercorns
  • 2 dry red chillies

Grind all the paste ingredients together in a blender with one tablespoon of water. Slice the onions and chop the aubergine and tomato into large bite-sized chunks. Peel the pumpkin and chop it up too. Soak the kasoori methi in two tablespoons of hot water.

In a large pot, bring the ghee to heat over a high flame. When it’s hot, add in the onions and fry for two minutes until they start turning golden brown. Then mix in the chopped vegetables, the dry powders and the masala paste. Fry for two minutes again mixing everything together viciously.

Next, wash the dals well and stir them into the vegetables. Add hot water to cover the ingredients and bring to a boil. When it starts bubbling, reduce the heat to a medium flame and cook covered for 20 minutes stirring from time to time. Add a bit of hot water only if the mixture gets very dry and starts hissing and spitting everywhere.

If you have a pressure cooker, you are set for five to seven minutes of cooking.

When the dal melts easily in the mouth and the large chunks of vegetables have disintegrated, spoon in the sugar, tamarind, kasoori methi and salt to taste. Serve piping hot with Parsi Brown Rice.

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    This entry was posted on Tuesday, September 30th, 2008 at 1:15 pm and is filed under Lentils, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.