DHANSHAK (PERSIAN LENTIL + VEGETABLE SOUP)

DHANSHAK RECIPE

ADAPTED FROM TARLA DALAL

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INGREDIENTS (SERVES 8 - 10)

1. 2 medium potatoes
2. 1 1/2 vine ripened tomatoes
3. 1 medium yellow onion
4. 1 bunch of green onions
5. 1 yellow squash
6. 1 eggplant (large)
7. 2 tbs dried methi (fenugreek)
8. 1  c toor daal
9. 1 tbs urad daal
10. 1 tbs masoor daal
11. 1 tbs moong daal
12. 1 tbs val daal
13. 9 garlic cloves
14. 3 cloves
15. 1/2 cinnamon stick
16. 2 tsp dhana jeeru 
17. 3 tsp adu marcha
18. 8 dried red chilies
19. 2 tsp cumin seeds
20. 3 cardamoms
21. 3 black peppercorns
22. 7 c water
23. 1 bunch of cilantro
24. salt to taste
25. 4 tbs ghee (substitute with butter or EVOO)

INSTRUCTIONS

1. Peel and chop the potatoes, eggplants, and squash into quarters.  Place them in a pressure cooker.  We just got this electric one as a gift and love it!
2. Wash the lentils and put them in the pressure cooker.
3. Add the methi and 7 cups of water.  Cook for 20 minutes.
4. While this is cooking, blend the cloves, peppercorns, adu marcha, cumin seeds, red chilies, cardamoms, dhana jeeru, garlic cloves, cilantro and cinnamon stick to create a course paste.  You may need to add a little bit of water.
5. Heat the ghee (or substitute) over low heat.  Add the spice mixture and saute for until lightly bubbling and aromatic.  
6. When the pressure cooker is done, blend its contents completely.  I prefer using this blender to achieve a smooth puree.
7. Add your puree to the sautéing spices and mix well.   Add salt to taste.
8. Ladle into a bowl, garnish with fresh cilantro and serve.  I also added some lightly roasted hazelnuts and a light drizzle of extra virgin olive oil.   Traditionally Dhanshak is served with rice, but in my family we like to eat it with lightly buttered bread,