Dhansak
- Ready In:
- 2hrs 20mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 1⁄2 cup mung beans (pre soaked)
- 1⁄2 cup kidney bean (pre soaked)
- 1⁄2 cup lentils
- 1 large onion (chopped)
- 1 cup celery (chopped)
- 2 tablespoons fresh ginger (grated)
- 4 garlic cloves (crushed)
- 1 cup carrot (chopped)
- 2 -3 large tomatoes (chopped)
- 1 cup turnip (cubed)
- 1 cup zucchini (chopped)
- 2 -3 green chilies (chopped)
- 2 teaspoons turmeric
- 1⁄2 teaspoon cumin
- 2 teaspoons salt
- pepper
- 3 teaspoons garam masala
- 1 cup cilantro (chopped)
- steamed rice or quinoa, cooked
directions
- In a pot simmer the beans in 2-3 cups of water for 20-30 min or until beans are tender. It doesn't matter if they end up really liquidy since you need to add water later on anyways.
- In a separate pan lightly cook the onion, garlic and ginger.
- Once the beans are cooked, mash them to form a type of paste, although lumps don't really matter.
- Add all the veggies (including cooked onion mixture), turmeric, cumin, salt and pepper to the pot with the beans and extra water for simmering.
- Simmer the mixture for 1-1/2 to 2 hours, adding water as needed to keep it the consistency of a really thick soup.
- At the end of the cooking, add the pepper, garam masala and chopped cilantro.
- Serve over a bed of rice with some heated naan bread.
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RECIPE SUBMITTED BY
Colleen M.
Canada