Ingredient!
1/2 cup yellow lentils
3 tablespoons, split and cut off Bengali grams
3 tablespoons and remember green grams
3 tablespoons and remembered Egyptian lentils
60 grams of pumpkin peeled and cubes (about 1/2 cup)
60 g egg plant / baingan cubes
1 cup of fenugreek leaves methi washed and chopped
1 large (125 grams) potato peel and cubes
1/2 tsp turmeric
1 tablespoon salt
1/4 cup (60 grams) of oil
1 cup grated onion (250 grams)
2 tsp ginger pasta (2 tablespoons chopped)
1 cup grated tomatoes (250 grams)
3 tablespoons Dhansak Masala
1 tablespoon lemon juice
Preparation!
1. Heat oil, Add onion, garlic and ginger until light brown.
2. Add tomatoes and dhansak masala and sauté until fat is separated.
3. Add the thedal mixture, bring to a boil, then cook for approx. 5 minutes.
4. Close the flame and add lemon juice.
5. Serve warm
6. Add cooked meat and stock if desired.